Kvaefjordkake – Norwegian verdens beste cake

Last Updated on October 15, 2024

This slightly more demanding dessert is a real challenge. It’s more difficult to prepare, time-wise, financially and I won’t lie when I say, nerve-wise. It doesn’t have to be three tiers, two layers will do just as well and it’s just as fancy. But the result is amazing!

Ingredients:

For one mouthful: 180 g of caster sugar

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25 g almond flakes 2 pcs whites salt pin per corps: 100 g smooth flour 100 g softened butter 80 g of caster sugar 4 pcs yolks 5 tbsp milk 1 tsp baking powder Cream: 500 ml of whole milk 150 ml whipping cream of at least 30% 60 g of caster sugar 20 g corn starch 20 g smooth flour 4 pcs egg yolks seed from 1/2 vanilla pod Other: baking paper, food foil, oil (spray) …

Procedure:

1. Since it needs to cool well, start with the cream; Bring the milk with the scraped vanilla seeds to the boil but do not boil, whisk the egg yolks with the sugar in a food processor until light and fluffy, whisk in the flour and starch and slowly add the warmed vanilla milk, return everything to the saucepan and stove and bring to the boil, stirring gently, cook until thickened and stir well from the bottom and sides to prevent lumps forming, finally cover with cling film over the entire surface to prevent scratching and leave to cool well (the amount of cream is sufficient for a three-tier version, if you decide to make only two tiers, half the cream is sufficient)
2. Continue with the meringue; place the egg whites with a pinch of salt in the clean and dry bowl of the processor and whip until semi-stiff, add the sugar and let the processor work until a firm, glossy egg white mass is formed without falling peaks, transfer to a bowl and set aside
3. Next comes the crust; beat the softened butter with the sugar in the bowl of the processor (no need to wash it now) until light and foamy, gradually add the egg yolks, letting them whisk well each time, whisk in the flour mixed with baking powder and finally the milk by spoonfuls
4. While the butter and sugar are whisking, line the cake tin with baking paper and brush the sides with butter or spray with oil spray, preheat the oven to 180 °C
5. Place the egg yolk dough in the cake tin, smooth it, spread the prepared meringue, sprinkle with almond flakes and bake for 30 min. Repeat this procedure (points 2. and 3.) 2 or 3 times, depending on the variations in the number of tiers, letting all the shells cool well
7. Whip the whipping cream until thick and fold it in very carefully, just with a spatula, into the prepared, cooled cream
8. To assemble; place the first cake, meringue side up, on a tray, spread the cream (half for three tiers, all for two), you can just do it casually or with a decorating bag with a tip, carefully place the second cake and repeat.

Recommendation:

I whipped and baked each cake separately.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkyříková