Kvæfjord Cake “Verdens Beste” (World's Best Cake)

Steps

1. 1

   Separate the egg yolks from the whites and reserve the whites for the meringue.

2. 2

   In a bowl, whisk together the egg yolks, cornstarch, and sugar until smooth.

3. 3

   In a saucepan, heat the cream and milk with the vanilla pod; when the milk begins to bubble, pour about half into the yolk mixture, whisking constantly. Return the yolk mixture to the saucepan with the remaining milk and cook until the custard thickens, whisking for about 30 seconds after it thickens.

4. 4

   Pour the custard into a clean bowl, cover with plastic wrap touching the surface, and chill in the fridge.

5. 5

   For the cake batter, beat together butter and sugar until light and fluffy; add egg yolks one at a time. Sift in the flour with baking powder, then whisk in the milk until smooth.

6. 6

   Preheat the oven to 320°F 160 °C · 320 °F · Gas 3 · Medium heat (160°C 160 °C · 320 °F · Gas 3 · Medium heat). Line a baking sheet with parchment and spread the batter into a large, even rectangle.

7. 7

   For the meringue topping, whisk egg whites with sugar until glossy and stiff peaks form.

8. 8

   Spread the meringue over the cake batter, creating light waves. Sprinkle sliced almonds on top and bake for about 30 minutes until golden.

9. 9

   For the cream filling, whip the whipping cream to stiff peaks and carefully fold in the vanilla custard.

10. 10

    Assembly: once the cake is cool, cut it in half. Place one half, meringue side down, on a serving plate and remove the baking paper. Spread the cream filling over the cake, then top with the other half (merging with meringue side up).

11. 11

    Serve with fresh berries.