the best cake in the world

Okay, so this cake you guys. Dear lord, this cake. It’s amazing, fantastic, extraordinary, magical and SPECTACULAR. I love this cake so much and have been making it for years. IT’S SO GOOD. It has gigantic cookies for some of the layers, a filling with cream, coffee and hazel croquante and then chocolate and berries on top. This one has white currants from our garden, but it’s amazing with raspberries too. I almost prefer raspberries actually. Anyway, I just have to share this.

This is almost a family recipe as my mother found it in a magazine back when she was a kid, in the days before the internet (crazy right?). The magazine had had a competition where anyone could participate with their own cake, and this one won. It’s a damn good cake, so it’s understandable. They had however left out the proportions of parts of the cake so my mother had to experiment until she found the right proportions. And then my grandma started making this too and both her and my mother have made this every now and then as I’ve grown up. AND IT’S THE BEST CAKE. Did I say it’s the best cake? Because it is. It’s the best cake. I blogged about this a few years back but this will be the first time this cake is on the web in English. You’re all so lucky.

So on to the recipe.

The best cake in the world

The most important part – start the day before the party. It needs to sit overnight.

Gigantic cookies:

150 grams of butter
2 ¼ dl flour
2 ¼ dl of oats
1½ dl of caster sugar
1½ teaspoon baking powder
4 tsp cocoa

Mix all the ingredients. Split the dough into three equally sized parts and flatten them onto three different baking sheets with baking paper. Bake in the oven in 175 C for 12 minutes and then leave it on the baking sheet until it’s cool. Need to have that cool cake.

 

Filling:

1½ dl caster sugar
½ dl hazelnuts
1½ dl cream
1-2 tbsp coffee

Grind the nuts or chop them up in your food processor. Melt the sugar in a pan and then mix in the nuts in the sugar. Pour the croquante onto a baking paper and wait until completely cool. Smash/chop/HULK it until it’s like nice bite sized bits. Whip the cream and mix it with the croquante and the coffee.

Grab your nicest cake-dish and layer the gigantic cookies with the filling in between. Wrap with cling film and put in your fridge overnight.

 

Topping:

1 dl whipped cream (or something, idk, enough to cover a layer)
Dark chocolate
Currants or raspberries

Top the cake with cream, chocolate and berries and then you’re done! Time to eat!

Make this cake next time you need a cake. It’s an order. Like just do it. You won’t regret it. (Also double the recipe. I always double it. Hehe.)

PS. Turns out it was really hard to blog about baking in English for the first time. I don’t know any of the words?! I hope everything is right.