Norwegian World's Best Cake Recipe (Kvæfjordkake) - Daytona Dawn Danielsen (2024)

For the cake

• 7 tablespoons butter
• 1 /2 cup plus 1 1/2 tablespoons sugar
• 4 egg yolks
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 3 tablespoons milk

For the Meringue

• 4 egg whites
• pinch salt
• 1 cup sugar

For the filling

• Pastry cream chilled (recipe follows)

For the topping

• 1/2 cup chopped almonds

• Preheat the oven to 350 degrees F. Lightly oil an 11-by-16-inch pan (or similar size). Place a sheet of parchment paper over this, and lightly grease this too.

• To make the cake, beat the butter and sugar until light and fluffy. Add egg yolks, one at a time, incorporating fully between additions.

• In a medium bowl, sift together the flour, baking powder, and vanilla sugar. Add the flour mixture to the egg mixture a little at a time, alternating with the milk. Spread the batter into the pan.

• Next, make the meringue: In a separate bowl, beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue to beat until stiff peaks form.

• Using a spatula, carefully spread the egg whites on top of the cake batter. Sprinkle with chopped almonds and bake for 25 to 30 minutes, until the meringue is dry and golden. Cool in the pan.

• When the cake and meringue have cooled, cut in half vertically. Place one half on a platter. Spread pastry cream over this, using enough to add a luscious layer without it spilling out the sides (you won't need the full portion). Top with the remaining half of the cake.

• 2 cups whole milk
• 3 eggs
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon butter room temperature
• 1 teaspoon vanilla extract

• Prepare an ice bath in a large bowl–it should be big enough to hold the saucepan.

• Place the saucepan over medium heat and add the milk. Bring it to a simmer, then remove from the heat.

• In a bowl, beat the sugar and eggs until the sugar starts dissolving, then whik in the cornstach.

• Slowly pour a half cup of the warm milk into the bowl with the sugar and eggs, then gradually pour this back into the saucepan, whisking constantly–you're tempering the eggs here, so they won't ccurdle.

• Return the pan to medium heat and whisk until the custard thickens a bit.

• Set the pan into the icebath and add the butter. Stir or whisk until the butter melts and the pastry cream is smooth. Then stir in the vanilla.

• Cover with a sheet of plastic wrap and chill until cool, then it's ready to use.