Norwegian·non-vegetarian·medium

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

Name: Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 large Egg Yolks; 2 tblsp Cornstarch; 1/4 cup Granulated Sugar; 2/3 Cup Heavy Cream; 3/4 cup Milk; 1 vanilla pod; 2/3 Cup Butter; 3/4 cup Granulated Sugar; 5 Large Egg Yolks; 1 1/4 cup Flour; 1.5 tsp Baking Powder; 1/2 cup Milk; 7 Egg White; 1 1/2 cups Granulated Sugar; Sliced Almonds; 1 1/4 cup Whipping Cream

Hey there, folks! Today, I'm gonna show you how to make the Kvæfjord Cake “Verdens Beste” - or as I like to call it, the World's Best Cake! Trust me, this dessert is a real treat with its layers of creamy custard and fluffy meringue. Now, let me tell you a little story. One time, I accidentally used salted butter instead of unsalted in this recipe. Let's just say, it was definitely not the world's best cake that day! So, make sure you use unsalted butter for that perfect balance of flavors. Here's a unique tip for you: when making the meringue, add a pinch of cream of tartar for extra stability. It'll help your meringue stay fluffy and tall, just like a chef's hat! So, separate those egg yolks like a pro, set aside the whites, and get ready to whip up a dessert that will impress even the pickiest eaters. With each bite of this Kvæfjord Cake, you'll be transported to dessert paradise. Enjoy!

75 min(prep 30 + cook 45)

4 servings

350 kcal

4.9

Ingredients

Egg Yolks2 large
Cornstarch2 tblsp
Granulated Sugar1/4 cup
Heavy Cream2/3 Cup
Milk3/4 cup
vanilla pod1
Butter2/3 Cup
Granulated Sugar3/4 cup
Egg Yolks5 Large
Flour1 1/4 cup
Baking Powder1.5 tsp
Milk1/2 cup
Egg White7
Granulated Sugar1 1/2 cups
AlmondsSliced
Whipping Cream1 1/4 cup

Nutrition

350 kcalper serving

Protein6g7%

Carbs40g43%

Fat20g22%

Fiber1g1%

Sugar25g27%

Directions

1
Vanilla custard
2
▢
3
Separate the egg yolks and set aside the whites to use in the meringue.
4
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5
Whisk together the egg yolks, cornstarch and sugar in a bowl.
6
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7
Heat the cream and milk in a saucepan. Split open the vanilla pod and add the beans to the saucepan. Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly. Then return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly. Once the mixture thickens lower the heat and continue whisking for about 30 seconds.
8
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9
Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard. Chill in the fridge.
10
Cake

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