The title does not exaggerate, this cake is ridiculous. The best part about it is that it’s super easy to make, but looks really impressive when placed on the coffee table. Since I’m on a roll lately writing about national favorites, this has, in fact, been named Norway’s national cake. A sponge cake topped with meringue, and filled with vanilla custard and whipped cream, it is light as a feather but rich in taste.
The cake gets its name from town Kvæfjord, situated on Hinnøy, which is Norway’ largest island. Located in northern Norway, the town has about 3200 inhabitants, and is known as the potato and strawberry town of the north.
Photo source: http://www.kvaefjordkaka.no
Previously known as “Kongekaka” (The King’s cake) it switched names in the the 1930s, when Hulda Ottestad, a cafe owner in Kvæfjord, bought a Danish recipe for 200 kroner (around $30+, which was considered very expensive at the time) and developed it into the popular version we see today. A natural addition to any cake table at parties and a special treat on the weekend, it’s rare to find anyone who dislikes this pastry or doesn’t get excited by the mere look of the world’s best cake.
You might become someone’s hero after you’ve made this cake, and if you do decide to tackle this – be ready to do it over and over again in the future, because the requests will keep returning!
“EKTE KVÆFJORDKAKE” (Authentic Kvæfjord cake)
For the base:
1 stick unsalted butter
1/2 cup granulated sugar
4 egg yolks
3 tbsp milk
2/3 cups all purpose flour
1 tsp vaniljesukker or 1 tsp vanilla extract
1 tsp baking powder
For the meringue:
4 egg whites
1 cup granulated sugar
For the filling
1 1/4 cup heavy cream
2 tbsp sugar
1 container store-bought vanilla custard (you can use a Jell-O pack w/vanilla flavor), prepared
You can also make your own vanilla custard if you insist. You’ll find a recipe in my previous post about Skoleboller.
1/2 cup sliced almonds for decoration
Preheat oven to 350F. Line a 13 x 9 baking pan with parchment paper.
To make the base of cake: In a stand mixer with the paddle attachment, mix sugar and butter until light and fluffy. Add in the egg yolks, one at a time, then add in the milk. If using vanilla extract, add this in. In a bowl, sift together the flour, baking powder, and if using, vaniljesukker, and fold it into the batter. Pour the batter into the prepared pan.
Whisk the egg whites with the 1 cup of the sugar until stiff peaks. Pour the meringue over the cake and sprinkle sliced almonds on top. Bake on low rack in oven for about 15-20 minutes, or until the meringue is firm and have turned a golden color.
Cool the cake on a rack. Whisk the heavy cream and sugar until firm and fold in the vanilla custard. When the cake has cooled down, divide it into two pieces, spread the filling on top of one piece, and top with the other. It tastes even better when you top with sliced strawberries!
Photo Source: alleoppskrifter.no
“Ho e som bygda ho sogne te: Verdens beste, og vel så det!” (Norwegian saying about this cake)