Kvæfjordkake "The World's Best"

24 December 2009

I made "Norway's national cake" (nominated September, 2002), also known as "the world's best" for the very first time last saturday and it turned out amazing and really lives up to its name. The lovely combination of soft sponge topped with meringue and filled with cream in between is just heavenly!
The cake is called after the town "Kvæfjord" in Troms and the history of the cake can be dated back to mid of 1930s when the citizen of Kvæfjord Hulda Ottestad bought the recipe (King Cake) for her cafe. The recipe has been modified a bit since then and a less quantity of almonds are used now. This cake is easy to make and does not need much preparation.




Makes about 12 pieces

Calories: ~ 3607
each piece: ~ 300

I n g r e d i e n t s :

Cake

75 g butter
2 dl icing sugar
5 eggyolks
1 1/2 dl allpurpose flour
1 1/2 tsp baking powder
4 tbsp milk


Meringue

5 eggwhites
2 dl sugar
50 g almond flakes


Filling

2 dl whipped cream
1 dl vanilla cream (custard)


The making


Sugar cake


1. Grease an baking sheet and put it in a pan, 30x40 cm
2. Stir butter and icing sugar until fluffy and pale in color
3. Add eggyolks, one at a time and stir for a while between each
4. Mix flour with baking powder and stir in along with the milk
5. Spread the mixture into the pan

Meringue

1. Whisk egg whites till they form stiff, firm peaks
2. Add sugar and whisk a few more minutes
3. Spread the meringue unevenly over the batter (sugar cake) in the pan
4. Sprinkle the almond flakes

Bake in a moderately hot oven at 175C in the middle or at a lower slot until the meringue have color and sugar cake is dry for about 20 minutes.

Let the cake cool and remove the baking sheet. Divide it in the middle of the length or width, depending on what form is desired.

Filling

1. Whisk cream and stir in vanilla cream (custard)
2. Spread the cream on one of the cake bottom with the meringue side up
3. Put the other cake bottom on the top with meringue side up
4. Cut in suitable sized pieces






No comments :

Post a Comment

hi