Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
Kvæfjordkake “Verdens Beste” (World’s Best Cake) — a Norwegian dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Norway
Ingredients
- 2 pcs egg yolks
- 2 pcs tblsp cornstarch
- 0.25 g granulated sugar
- 0.6666666666666666 cup heavy cream
- 0.75 ml milk
- 1 pcs vanilla pod
- 0.6666666666666666 g butter
- 0.75 g granulated sugar
- 5 pcs egg yolks
- 1.25 g flour
- 1.5 tsp baking powder
- 0.5 ml milk
- 7 pcs egg white
- 1.5 g granulated sugar
- 1 pcs almonds
- 1.25 ml whipping cream
Instructions
- Separate the eggs, reserving the yolks and putting the whites aside for the meringue.
- In a bowl, whisk the egg yolks with the cornstarch and sugar until combined.
- Warm the cream and milk in a saucepan, split the vanilla pod and scrape its seeds into the pan, then heat until it just reaches a gentle simmer.
- While whisking continuously, slowly pour roughly half of the hot milk into the yolk mixture to temper it.
- Pour the tempered egg mixture back into the saucepan with the rest of the milk, whisking constantly until the custard thickens; reduce the heat and keep whisking for another 30 seconds.
- Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin forming, and refrigerate to cool.
- Beat the butter and sugar together until the mixture is pale and fluffy.
- Add the egg yolks one by one to the butter-sugar mixture, keeping the reserved egg whites aside for the meringue.
- Fold in the flour combined with baking powder, then pour in the milk and beat until the batter is smooth.
- Preheat the oven to 320°F (160°C). Line a baking sheet with parchment and spread the batter into a large, even rectangle on the paper.
- Whip the reserved egg whites with sugar until they are glossy and hold stiff peaks.
- Spread the meringue over the batter, create light waves with a spatula, sprinkle with almonds, and bake for about 30 minutes until the meringue and nuts are golden brown.
- Whip the cream to stiff peaks, then gently fold in the chilled vanilla custard to make the filling.
- When the cake has cooled, cut it in half, slicing through the parchment if necessary.
- Set one cake half on a serving platter with the meringue side facing down, then peel away the parchment.
- Spread the cream filling evenly over that cake layer.
- Remove the parchment from the remaining cake half and place it on top of the filling with the meringue side up.
- Serve the finished cake accompanied by fresh berries.