Kvæfjord Cake “Verdens Beste” (World’s Best Cake)

Name: Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 egg yolks; 2 tbsp cornstarch; ¼ cup granulated sugar; ⅔ cup heavy cream; ¾ cup milk; 1 vanilla pod; ⅔ cup butter; ¾ cup granulated sugar; 5 egg yolks; 1 ¼ cups flour; 1 ½ tsp baking powder; ½ cup milk; 7 egg whites; 1 ½ cups granulated sugar; Sliced almond; 1 ¼ cups heavy whipping cream

A weekend Norway dessert. Ready in about 55 minutes. Difficulty: more effort.

25 minPrep (about)
30 minCook (about)
55 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

3 egg yolks
3 tbsp cornstarch
⅓ cup granulated sugar
1 cup heavy cream
1 ¼ cups milk
1 cup butter
1 ¼ cups granulated sugar
8 egg yolks
2 cups flour
2 ¼ tsp baking powder
¾ cup milk
11 egg whites
2 ¼ cups granulated sugar
Sliced almond
2 cups heavy whipping cream

Spices & seasonings (1): vanilla pods

2 vanilla pods

How to make it

Steps in our own plain words.

Vanilla custard.
Separate the egg yolks.
Put it to one side the whites to use in the meringue.
Whisk the sugar, cornstarch and egg yolks in a bowl.
Heat the cream and milk in a pot.
Split open the vanilla pod.
Add the beans to the pot.
When the milk begins to bubble pour around half of it in the bowl with the egg mixture.
Whisk the whole time.
Return the pot to the heat.
Pour the egg mixture back into the pot with remaining milk.
Whisk the whole time.
When the mix thickens lower the heat plus continue whisking for about 30 seconds.
Pour the custard into a clean bowl.
Cover using plastic wrap, placing your plastic directly on the top layer of your custard.
Chill in the fridge, cake.
Mix butter and sugar until light and fluffy.
Add egg yolks one each time, setting to one side the egg whites for the meringue.
Add the flour mixed with baking powder.
Stir in the milk, beating until smooth.
Turn the oven on to 320°F.
Cover a sheet pan with baking paper.
Spread out the batter in a large, even rectangle, meringue topping.
Whisk the egg whites and sugar till you get glossy, stiff peaks.
Your meringue should hold its – if it still melts continue whisking.
Spread out the meringue over the top of the cake batter.
Use a spatula to form light waves using the meringue.
Sprinkle almonds on top of the meringue.
Bake for around 30 min, until the meringue and almonds are golden.
Cream filling.
Whisk the cream into stiff peaks.
Fold in the vanilla custard, assembly.
Wait until the cake has cooled.
Cut it in half.
Use scissors for this, or knife on a cutting board, slicing through your baking paper as well.
Place half of your cake on a serving platter using your meringue side down plus peel off the baking paper.
Spread the cream filling across the cake.
Remove your other half of your cake from the baking paper.
Place it over your cream filling, meringue side up.
Serve with fresh berries.