Kvaefjordcake
One of those typical Norwegian Classics.

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Kvaefjordcake

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Ingredients

Adjust Servings:
For the biscuit:
150 g Unsalted butter room temperature
150 g Caster sugar
6 Egg yolks room temperature
100 ml Milk room temperature
1 tsp Vanilla extract
150 g Plain flour sifted
1 1/2 tsp Baking powder
For the meringue:
6 Egg whites
225 g Caster sugar
1 tsp Vanilla extract
For the Crème Diplomat:
300 ml Milk
3 Egg yolks
60 g Caster sugar
1/2 tsp Vanilla extract
15 g Plain flour
10 g Corn flour
10 g Butter
200 g Whipping cream
Cuisine:

Ingredients

  • For the biscuit:

  • For the meringue:

  • For the Crème Diplomat:

Directions

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They call it ” world best cake“ in Norwegian or  “Verdens beste”. It is a thin sponge layer cake that is so unique from other layered cakes. It is made with several egg yolks, making it so rich and fluffy.

Covered with a generous amount of whipped meringue over the cake batter and sprinkled with sliced almonds. After baking, the cake is sliced and filled with crème diplomat. When it comes to this cake, this cake always looks kind of messy. It’s all about the taste!

Kvaefjordcake
Kvaefjordcake

Start by making the crème diplomat. Whisk together the egg yolks, 50ml milk, sugar and vanilla. Mix in flour, cornflour and set aside. Bring the remaining 250ml milk just to the boil in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter until combined. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally. Once it reaches room temperature, cover the surface of the crème pâtissière with cling film to prevent a skin layer forming. Store in the refrigerator until cold. Once the crème pâtissière is chilled and cold, beat it well until smooth. In the meantime, whisk thickened cream until stiff. Then fold the whipped cream into the crème pâtissière and it is done.

Preheat the oven to 180°C. Line an 8 x 12-inch or 9 x 13 -inch baking pan with parchment paper.

In the bowl of a stand mixer, beat the butter until light and fluffy, about 4-5 minutes. Increase the speed to medium-high and add sugar, mixing until fluffy and pale in color, about  4-5 minutes. Add the 6 egg yolks and vanilla and continue beating for 1½ minutes. Do not over mix.

Stop the mixer and scrape down the sides and bottom of the bowl with a silicon spatula. Sift the flour mixture over the batter, add the milk, and gently combine the batter with a spatula to ensure the flour mixture has been fully incorporated into a smooth batter.

Using a spatula spread a layer of batter evenly in a prepared baking pan about ¹∕₄ inch thick. Set aside while you make the meringue. In a bowl, beat the egg whites on low-medium speed until soft peaks form. Add sugar a tablespoon at a time beating on medium speed until the frosting becomes fluffy and glossy, and holds a firm peak. Add the vanilla and mix just until combined.

Spread the meringue mixture evenly over the unbaked cake batter. Drizzle the top of meringue with sliced almonds. Bake for 25-35 minutes in the middle of the oven, or until meringue is golden brown and puffed up slightly. Place on a wire rack to cool.

Once the cake has cooled, divide in half creating two equal portions. Place one portion on a large plate with the meringue facing down. Spread a generous layer of filling over the cake layer. Place the second cake layer on top of filling, meringue facing up. This cake may be served either immediately or refrigerated one hour to serve chilled.

This cake is delicious with fresh strawberries, and dust it with some powdered sugar if you like.

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