Kvæfjord cake
This cake is often described by Norwegians as the ‘world’s best cake’, which is quite a statement. This cake contains the most delicious, whipped cream, sponge, pastry cream and meringue – it’s everything you could ever want, wrapped up together in one bite.
Servings: 8
Ingredients
- 150 g butter softened
- 130 g caster sugar
- 5 egg yolks
- 150 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar OR extract
- 100 ml whole milk
- FILLING:
- 150 ml whipping cream
- 2 x quantity Pastry Cream (SEE NOTES)
- MERINGUE TOPPING
- 5 egg whites
- a pinch of cream of tartar
- 250 g caster sugar
- 75 g flaked almonds
Instructions
- Preheat the oven to 160°C (325°F) Gas 3.
- In a stand mixer (or using a hand-held electric whisk), cream together the butter and sugar until pale and light. Add the egg yolks, one at a time, beating to ensure everything is well incorporated. Sift in the plain/all- purpose or cake flour, baking powder and vanilla sugar and fold in. Lastly, add the whole milk and fold again until fully combined. Spoon the mixture into the prepared pan and spread out evenly, then set aside for a moment.
- Next, make the meringue topping. Using a clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Add the sugar very slowly, bit by bit, beating on a high speed until stiff peaks form (about 5 minutes). Spread the meringue mixture on top of the cake mixture. Scatter the flaked/slivered almonds on top.
- Bake in the preheated oven for 35–40 minutes or until a skewer inserted into the middle comes out clean and the meringue is firm on the outside. Leave to cool for a few minutes in the pan, then turn out carefully, so the meringue is still on top. Leave to cool completely on a wire rack.
- For the filling, whip the cream until stiff peaks form and then fold together with the cold pastry cream (it is half and half, but the quality of each depends more on how you like it – some prefer more cream, some more pastry cream.
- To assemble, cut the cake into two halves. On one half, spread the pastry cream mixture, then carefully layer the other cake half on top. Leave to set in the refrigerator for an hour or so before serving. The meringue will stay mallowy, and the base soft.
- Cut into slices to serve.
Notes
Pastry Cream:
Make your own: https://www.scandikitchen.co.uk/pastry-cream-marzipan-and-more/
Use a short cut: https://www.scandikitchen.co.uk/product/dr-oetker-kagecreme-vanilje-instant-vanilla-creme-3x85g/ (you need 2 out of the 3 sachet from this pack)
Recipe from Bronte Aurell’s book Bronte at Home, published by Ryland, Peters and Small. Photo by Pete Cassidy.
Equipment: 1 x 25 x 35-cm rectangular cake pan, greased and lined with baking parchment
