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Kvæfjord Cake (Verdens Beste)

Norwegian · Dessert · Medium

Kvæfjord Cake (Verdens Beste)

Total
3 hr 40 min
Prep
3 hr
Serves
12
Calories
535
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Almond meringue crowns tender sponge layers around cool vanilla custard cream. Each slice balances a crisp top with a soft, rich center.

Two textures bake together in Kvæfjord Cake (Verdens Beste): a thin butter cake underneath a billowy meringue. Once cooled, the sheet becomes two layers with whipped custard cream tucked between them.

Chill the custard completely before folding in cream so the filling holds its shape. Use the parchment to support each delicate cake half during assembly; a few cracks in the meringue are part of its texture.

SweetCreamyRichBakingPartyVegetarian

Method

  1. Whisk 2 egg yolks, cornstarch and 1/4 cup sugar in a saucepan. Whisk in 3/4 cup milk and 3/4 cup heavy cream. Cook over medium heat for , whisking, until bubbling and thick; cook for more. Stir in vanilla extract, transfer to a shallow bowl, cover the surface and chill for .

  2. Heat the oven to 325°F (165°C). Line a 13-by-18-inch rimmed sheet pan with parchment. Beat butter and 3/4 cup sugar until fluffy, then beat in the remaining 5 yolks.

  3. Fold in flour and baking powder alternately with the remaining 1/2 cup milk. Spread the batter in an even thin layer on the pan.

  4. In a clean bowl, beat the 7 egg whites until foamy. Gradually beat in the remaining 1 1/2 cups sugar until glossy stiff peaks form. Spread over the batter and scatter with almonds.

  5. Bake for until the meringue is pale gold and a skewer through the cake layer comes out clean. Cool completely on the pan for while the custard chills.

  6. Whip the remaining 1 1/4 cups heavy cream to firm peaks. Loosen the cold custard with a whisk, then gently fold it into the whipped cream.

  7. Cut the cooled cake crosswise in half. Lift one half onto a platter, meringue side down, and peel off the paper. Spread with custard cream, then place the other half on top, meringue side up, removing its paper.

Forkue tips

  • Use a serrated knife and a light sawing motion to cut through the meringue without pressing out the filling.

Storing and reheating

Refrigerate covered for up to 2 days. The meringue softens against the filling, so assemble on the day of serving for the clearest contrast.

Kitchen gear

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Nutrition per serving, estimated

535Calories
9gProtein
60gCarbs
29gFat

Kvæfjord Cake (Verdens Beste): FAQ

Can I prepare the layers ahead?

Yes, bake the cake and make the custard a day ahead. Keep the cake covered at room temperature and refrigerate the custard; whip the cream and assemble before serving.

Why did my filling become loose?

Warm custard melts whipped cream. Chill the custard thoroughly and fold gently so the cream retains its air.

How do I store and reheat Kvæfjord Cake (Verdens Beste)?

Refrigerate covered for up to 2 days. The meringue softens against the filling, so assemble on the day of serving for the clearest contrast.

How long does Kvæfjord Cake (Verdens Beste) take?

About 3 hr 40 min in total: 3 hr prep and 40 min cooking.

What do I need to make Kvæfjord Cake (Verdens Beste)?

The key ingredients are eggs, cornstarch, heavy cream, milk, vanilla extract and butter, plus pantry basics.

Any tips for Kvæfjord Cake (Verdens Beste)?

Use a serrated knife and a light sawing motion to cut through the meringue without pressing out the filling.

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