Tags: cake, Norwegian, dessert, picture
Created: 2016/10/23
Edited: 2016/11/02 2018/09/03
This cake was invented in Kvæfjord in Norway in the 1920s (though the general style is widespread in Scandinavia and Germany). It was voted Norway's National Cake, and it is known there as "world's best cake".
. Serves 12. 11 steps
cake Spread batter on a baking tray lined with parchment paper, making a rectangle roughly 25cm x 50cm. Spread meringue on top. Sprinkle with almonds. Bake in moderate oven 25–30 minutes or until the meringue is puffed and golden. Cool for 5 minutes on the tray, then transfer to a baking rack and cool completely.
100g butter   beat until light and fluffy
120g sugar
4 egg yolks   beat in one at a time
160g flour sift together   mix in flour and milk a little at a time, alternating between them; do not overmix
1 teaspoon baking powder
1 teaspoon vanilla extract mix
3 tablespoons milk
4 egg whites   beat until stiff
pinch salt
200g sugar   beat in gradually, until glossy stiff peaks form; do not overbeat
1/2 cup chopped almonds
1 cup whipping cream beat   Cut cake into two 25cm x 25cm squares. Place one on a platter, top with cream, then with the other square.
The official recipe uses a stiffer filling, which allows it to improve by sitting overnight (covered, in a cool place, but not the fridge). Make a custard by mixing 1 cup milk, 25g sugar, 1 teaspoon vanilla, and 1 1/2 tablespoons cornstarch, boiling until thick, then allowing to cool completely. Separately, whip 1 cup heavy cream, and then fold into the custard.
This recipe is too sweet for my taste. Most recent attempt: I made 1.5 times the cake recipe but with 180g sugar in the cake and 160g in the meringue. The meringue looked fine but it collapsed to a thin layer inside the cake. Need to investigate. Also, make sure the filling has some goopiness to it: don't use extra thick cream, beaten till it's hard.