I have previously written about Norway’s popular Kvæfjordkake, otherwise known as the “World’s Best Cake” among Norwegians. You can read all about the history and get my first recipe here so I won’t repeat myself with the background of this creation.
This cake deserves multiple entries, not only because there are a gazillion different versions and recipes of it out there, but also because I quite possibly had the BEST EVER example two weekends ago when I was home. Impressive looking and more importantly, incredibly tasty – I was inspired to ask for the recipe from one of my sister’s friends who made it. Baking and cooking is, after all, trying and testing out many versions of one recipe, to be able to blend the various elements of each recipe into one and make it the perfect one!
There have been a lot of cake entries lately, both on my blog and on my Facebook page, but that is only because t’is the season once again in Norway; the month of May has lots of celebrations and holidays, which means plenty of cakes on our tables.
This meringue cake with a fluffy cream filling blended with creme anglaise or a vanilla pudding, looks as divine and impressive as it is gratifying to eat, but is surprisingly easy to put together. Festive and delectable with layers of flavors and textures, it is extremely difficult to be neutral about this cake!
Thanks to Aslaug Kvalsvik from my hometown of Sykkylven, for the inspiration and generous contribution of this recipe. This woman is a real pro as it takes a lot to impress me!
KVÆFJORDKAKE – VERDENS BESTE (The World’s Best Cake)
200 grams / 7 oz butter, unsalted and softened but still cool
200 grams / 7 oz granulated sugar (about 1 cup)
8 egg yolks
8 tbsp milk
265g / 9.5 oz all purpose flour (about 1 1/4 cup)
2 1/2 tsp baking powder
2 1/2 tsp vanilla sugar (or vanilla extract)
8 egg whites
330g / 12 oz / 1.5 cup sugar
100 g/3.5 oz/0.5 cup almonds, chopped
1 1/4 cup heavy cream
1 tsp vanilla sugar
*1 cup vanilla pudding (make your own – see below recipe, or use packaged)
To make sponge cake:
Preheat oven to 350F (170C). Line a 13 x 9 inch baking pan with parchment paper and spray it lightly with Pam or other cooking spray.
In a stand mixer whip the butter and sugar until light yellow and airy. Add in one egg yolk at the time, mixing well in between each addition. Combine the flour with the baking powder and vanilla sugar in a small bowl, and add into the egg mixture interchanged with the milk until it is well intermixed. Pour the mixture into the baking pan.
To make meringue:
Whip the egg whites until soft peaks – add the sugar and whip until stiff. Spread the meringue on top of the cake mixture in the pan, and sprinkle with the chopped almonds.
Bake in oven on the lowest rack for about 20-25 minutes until the meringue has achieved a golden color. Remove and let cool while making the filling.
To make the filling:
Whip the cream with a bit of vanilla sugar, and fold in the vanilla pudding.
When cake has cooled, divide it in half, spread the filling over one half, and place the other half on top. And voila! you have the world’s best cake ready to become someone else’s best ever cake too! 🙂
Doesn’t this look good??
And here it is half eaten (only takes a few minutes for that to happen!):
To make your own vanilla pudding:
3 tbsp cornstarch
100 g/ 0.5 cup sugar
1 1/4 cup heavy cream
4 egg yolks
1 vanilla bean, cut in half, with seeds scraped out
50 g /1/4 cup butter
In a pot over medium heat, add in the cornstarch and sugar and mix , add in half the cream and stir. Add in one egg yolk at a time, while constantly whisking. Add in the remainder of the heavy cream and the vanilla seeds. Keep whisking until the mixture thickens, lower heat if necessary. Whisk in the butter at the end, and let chill.