If you’re looking for party cake recipes you need to try Kvæfjordkak

Here’s how to pronounce the cream cake Kvæfjordkak: “kveh-fyord-kah-keh”, pronounce it slowly, for it is touted to be the world’s best cake or as the Norwegians call it – Verdens Beste. The cake is made with vanilla custard and whipped cream sandwiched between twin layers of vanilla sponge cake, the whole thing is topped with meringue and toasted almonds. Despite its dominant flavor being vanilla, there are a lot of flavors packed right there with meringue, whipped cream, and almonds completing a simple but sublime cake. Put that to the test, by trying out the step by step cake recipe for Kvæfjordkak below.

Kvæfjordkak Cake Recipe

(Serves 12)

Ingredients:

Vanilla Sponge Cake

• 80 gm butter, room temperature
• 70 gm sugar
• 3 egg yolks
• 45 ml milk
• 1 tsp vanilla extract
• 80 gm flour
• 1 tsp baking powder
• ¼ tsp salt

For Meringue

• 3 egg whites
• ¼ tsp salt
• 1 tsp lemon juice
• 150 gm sugar
• 40 gm almond slices

Vanilla Pastry Cream

• 480 ml milk
• 100 gm sugar
• 30 gm cornstarch
• 1 tbsp flour
• 3 egg yolks
• A pinch of salt
• 2 tsp vanilla extract
• 300 gm whipping cream
• 1 tsp gelatin powder
• 30 ml cold water
• powdered sugar

Instructions

1. Make the vanilla pastry cream first, because it needs to be at room temperature when used. Grab a saucepan, pour milk, and bring to a simmer on medium heat.
2. Whisk the egg yolks with sugar and salt until well combined, then add the flour and cornstarch, and mix it well to have a smooth concoction.
3. Pour the warm milk into the egg bowl, mix, and then return to the saucepan to cook. Make sure to constantly stir as it boils and thickens.
4. Remove the pan from heat, add the vanilla and mix. Let it cool a bit.
5. Pour the warm cream into a bowl, and cover it with a sturdy cling film. Make sure it's sticking to its surface to avoid milk skin from forming. Let it cool further.
6. Take a pan and toast the almond flakes, stirring constantly, once a nutty aroma is released. Put the toasted almonds in a bowl and set aside.
7. Now, prepare the cake sponges next, for that, preheat the oven to 165°C, and take two 8-inch pans, and grease the bottoms and sides with butter. Then line both with parchment paper.
8. Take a big bowl, and use a regular whisk or electric whisk to cream butter with sugar until smooth. Add 1 egg yolk at a time and mix after adding each. Then add the milk and vanilla extract and mix again.
9. Take a separate bowl, mix flour, baking powder, and salt. Then bit by bit gently add to the egg-butter bowl, mixing as you add. Your batter is ready.
10. Pour the batter evenly between the two greased pans. Keep the cake pans aside as you prepare the meringue.
11. Take a big bowl, add the egg whites and salt, whisk until it’s foamy, then add lemon juice and mix to combine. Next up is the sugar, gradually add to the bowl, and continue to whisk until stiff peaks form.
12. Your meringue is ready, divide equally between the two cakes, spreading it carefully over the batters. Then sprinkle the almonds you had toasted earlier.
13. Bake for 25-30 minutes, with a toothpick inserted into each cake. The toothpick needs to come out clean. Take them out of the oven. Your cakes will be golden brown. Let them cool in their pans.
14. Let’s make the vanilla filling next, to make it, take the cold water in a small bowl, sprinkle the gelatin powder over it, and set aside to bloom, for 10 minutes.
15. Once the gelatin has bloomed, transfer it to a saucepan and dissolve the gelatin over low heat, followed by pouring it over the vanilla pastry cream. Mix to thoroughly combine.
16. Take a mixing bowl, use an electric whisk on medium to high speed, and beat the whipping cream until stiff peaks form. Fold in the pastry cream mixture.
17. On a serving platter invert one of the cakes, meringue side down. Put a cake ring around it, and line it with an acetate sheet.
18. Pour the vanilla custard over the cake, and smoothen the top then carefully put the second layer of the cake over it, bottom down.
19. Cover the cake with plastic wrap or aluminum foil and refrigerate for four to six hours.
20. When ready to serve, dust with powdered sugar, slice and serve.