Kvæfjordkake ~ "The World's Best"

Let your palette experience the fusion of soft, smooth, crunchy and velevety, all in a go. Who would not want a piece of this amazing Norwegian piece of cake? It is "The World's Best"!


Kvæfjordkake or "The World's Best" was named as Norway's national cake in September 2002. And this, not without a reason. The cake consisting of a rich sponge cake bottom, meringue and almonds, filled with velvety vanilla cream should be more than satisfying to your palette.

Did you know that this cake actually has an own "friends association" called "Kvæfjord cake's friends"? Well, not surprisingly I can understand why.. I had a hard time keeping myself off eating from the cake all the time I was preparing it yesterday. I was pretending to trim the edges to make them more neat, but actually my intentions were not really pious, hehe!

I have made this cake once before, wow I just checked it and I made it for almost exactly two years ago, in December 2009. The recipe seems to differ a little, but I can make sure that both of the recipes are great (apart from the picture quality now and then). If you are using this one, make sure to double the recipe because this cake goes fast!

Makes about 10 servings


I n g r e d i e n t s


Meringue

3 egg whites
130 g sugar


Cake

75 g butter
75 g sugar
3 egg yolks
75 g allpurpose flour
1 tsp baking powder
1 tsp vanilla powder
3 tbsp milk


Topping

55 g almonds, roughly chopped


Filling

1 dl vanilla cream, instant
2 dl heavy whipping cream


Prepare a baking tin about 30 x 20 cm with parchment (waxed) paper and preheat oven at 175C


The Making

Meringue

1. Whip the egg whites until they form stiff peaks
2. Add sugar, little at a time until a firm and shiny mixture is formed

Set aside and make the cake batter


Cake

1. Beat the butter and sugar together until creamy, fluffy and pale in color (ca. 5 minutes)
2. Beat in one egg yolk at time, blending well between each
3. Combine flour, baking powder and vanilla powder together in a bowl
4. Add flour and milk alternately starting and ending with the flour (do not over mix, just until the flour is combined)
5. Spread the batter evenly in the prepared tray

Now have the bowl with meringue and

6. Spread the meringue evenly on the cake batter in the tray
7. Sprinkle chopped almonds all over


Bake in a moderately hot oven at 175C for about 20 minutes or until the meringue has got some color and the pin comes out dry when pierced through the cake

Let the cake cool in the baking tray for a few minutes


Filling

1. Make the vanilla cream according to instructions on the packet, you need it to be quite thick
2. Whip the cream until it forms medium peaks and gently fold in the vanilla cream


Assembling

1. Divide the cake in two, lengthwise or width-wise
2. Have one of the cake parts on a serving tray
3. Spread the chilled cream filling on the top
4. Cover with the second cake part
5. Serve immediately or chill before serving