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THE WORLD’S BEST CAKE

That’s this Norwegian beauty’s official name, and we’re not disagreeing. This is a celebration cake – a cake for a crowd. It was a happy moment when food writer Maria Villmones Bondeson agreed to share the recipe

The recipe

SERVES 12-16. HANDS-ON TIME 50 MIN, OVEN TIME 35-40 MIN, PLUS CHILLING

MAKE AHEAD

Make the custard up to 24 hours in advance and keep covered in the fridge with a piece of cling film touching the surface to prevent a skin forming.

KNOW HOW

Lightly whisk the leftover egg whites, mark the bag with the number and freeze.

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About Delicious Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…
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