Kvæfjord Cake “Verdens Beste”

Instructions

1. 1

   Prepare the vanilla custard

   5 min

   Begin by separating the egg yolks from the egg whites, ensuring no yolk gets into the whites as you will need them for the meringue later. In a mixing bowl, combine the egg yolks, cornstarch, and granulated sugar, and whisk them together until the mixture is smooth and slightly pale in color. This mixture will serve as the base for your custard.

2. 2

   Heat cream and milk

   6 min

   In a medium saucepan, pour in the heavy cream and milk, then split the vanilla pod lengthwise to scrape the seeds into the mixture, adding both seeds and pod to the saucepan. Heat the mixture over medium heat, stirring occasionally, until it begins to bubble gently. When bubbling, remove half the mixture from the heat and gradually pour it into the egg yolk mixture while whisking continuously to temper the eggs, preventing them from curdling.

3. 3

   Thicken custard mixture

   36 min

   Return the saucepan with the remaining cream and milk mixture to the heat. Whisk in the tempered egg mixture and continue to cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, which should take about 5-7 minutes. Once thickened, promptly remove from heat and cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming as it cools.

4. 4

   Make the cake batter

   10 min

   In a large mixing bowl, cream together butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Gradually add the egg yolks, one at a time, mixing well after each addition. Next, sift the flour with baking powder and fold this dry mixture into the creamy mixture, alternating with the milk until everything is just combined and smooth. Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper, ready for the batter.

5. 5

   Prepare the meringue

   54 min

   In a clean, dry bowl, begin whisking the egg whites using an electric mixer until soft peaks start to form. Gradually add the remaining granulated sugar, continuing to whisk until stiff and glossy peaks appear, which should take about 5-7 minutes. Once ready, spread the meringue over the cake batter using a spatula, creating peaks and waves, then sprinkle generously with sliced almonds for added texture and flavor. Bake in the preheated oven for approximately 30 minutes, or until the meringue is golden brown and the cake is set.

6. 6

   Make the cream filling

   6 min

   In a mixing bowl, whip the whipping cream on high speed until it forms stiff peaks, which should take around 3-5 minutes. Once whipped, gently fold in the chilled vanilla custard until the mixture is smooth and well combined, taking care not to deflate the whipped cream too much. This filling will provide a rich contrast to the cake layers.

7. 7

   Assemble the cake

   8 min

   After the cake has cooled completely, carefully cut it in half horizontally. Place one half of the cake on a serving platter with the meringue side down, making sure to remove any parchment paper. Spread the prepared cream filling evenly over this layer, then place the second half of the cake on top, ensuring the meringue side is facing up. Optionally, serve the cake with fresh berries on the side for added flavor and presentation.

FAQ