Kvæfjord Cake — "The World's Best"

Name: Kvæfjord Cake — "The World's Best"
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Norwegian
Ingredients: 7 pcs Egg yolks; 7 pcs Egg whites; 2 tbsp Cornstarch; 325 g Sugar; 160 ml Heavy cream (35% fat); 310 ml Milk; 1 pcs Vanilla pod; 160 g Butter; 300 g Wheat flour; 1.5 tsp Baking powder; to taste Almonds (ground or sliced); 300 ml Heavy whipping cream

A classic Norwegian cake with delicate vanilla cream filling, airy meringue, and crispy almond coating. An exquisite dessert for special occasions.

Ingredients

7 pcs Egg yolks
7 pcs Egg whites
2 tbsp Cornstarch
325 g Sugar
160 ml Heavy cream (35% fat)
310 ml Milk
1 pcs Vanilla pod
160 g Butter
300 g Wheat flour
1.5 tsp Baking powder
to taste Almonds (ground or sliced)
300 ml Heavy whipping cream

Instructions

Separate 2 egg yolks and whites (set the whites aside for the meringue). Whisk the yolks with cornstarch and 60 g sugar until light and fluffy.
In a saucepan, heat 160 ml heavy cream and 180 ml milk. Split the vanilla pod in half, scrape out the seeds, and add them to the saucepan along with the pod halves. When the milk begins to boil, slowly pour it into the bowl with the egg mixture, stirring constantly. Then return all contents to the saucepan and continue heating, stirring, until the cream thickens (approximately 30 seconds after boiling).
Pour the vanilla cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the cream. Chill in the refrigerator.
Whisk 160 g softened butter with 175 g sugar until light and fluffy. Add 5 egg yolks one at a time. Mix the flour with baking powder and add to the butter mixture. Pour in 120 ml milk and whisk until smooth.
Preheat the oven to 160°C. Line a baking sheet with parchment paper and spread the batter evenly into a rectangle.
Whisk 7 egg whites with 90 g sugar until stiff, glossy peaks form. The meringue should hold its shape and not collapse.
Spread the meringue over the batter, creating waves with a spatula. Generously sprinkle with almonds. Bake for about 30 minutes until the meringue and almonds are golden brown.
Cool the finished cake. Whisk 300 ml heavy whipping cream until stiff peaks form. Gently fold in the cooled vanilla cream using an upward folding motion.
When the cake has completely cooled, cut it in half with a sharp knife while still on the parchment (or use kitchen scissors).
Place the first meringue layer upside down on a serving plate and remove the parchment. Spread the vanilla cream filling. Carefully transfer the second meringue layer on top and remove the parchment. Serve with fresh berries.