Kvæfjordkake — Norway's 'world's best cake', layers of tender sponge and crisp almond meringue sandwiched with a rich vanilla custard cream. Truly special.
- 2 tblsp Cornstarch
- 2/3 Cup Heavy Cream
- 1 Vanilla Pod
- 2/3 Cup Butter
- 5 Large Egg Yolks
- 1 1/4 cup Flour
- 1.5 tsp Baking Powder
- 1/2 cup Milk
- 7 Egg White
- 1 1/2 cups Granulated Sugar
- Sliced Almonds
- 1 1/4 cup Whipping Cream
Video
Preparation
- For the vanilla custard, separate the egg yolks (set the whites aside for the meringue). Whisk the yolks, cornstarch and sugar together in a bowl. Heat the cream and milk in a saucepan with the split vanilla pod and its seeds. Once the milk begins to bubble, pour about half into the egg mixture, whisking constantly, then return the saucepan to the heat and pour the egg mixture back in, whisking constantly. Once thickened, lower the heat and whisk for about 30 seconds. Pour into a clean bowl, cover with plastic wrap directly on the surface, and chill.
- For the cake, mix the butter and sugar until light and fluffy. Add the egg yolks one at a time (saving the whites for the meringue), then add the flour mixed with baking powder, and stir in the milk, beating until smooth. Preheat the oven to 320°F (160°C), line a baking sheet with paper, and spread the batter into a large, even rectangle.
- For the meringue, whisk the egg whites and sugar until glossy and stiff. Spread over the cake batter, forming light waves with a spatula, and sprinkle with almonds. Bake for about 30 minutes, until the meringue and almonds are golden.
- For the filling, whisk the cream to stiff peaks, then carefully fold in the chilled vanilla custard.
- Once the cake has cooled, cut it in half (scissors work well, slicing through the paper too). Place half on a platter meringue-side down and peel off the paper. Spread the cream filling across it, then carefully place the other half on top, meringue-side up. Serve with fresh berries.
