RECIPE:
Kvæfjordkake

Ingredients

Vanilla cream:

600 ml milk

8 egg yolks

100 ml sugar

2 tbsp corn starch

1 vanilla pod

5 gelatin sheets

Sponge base:

100 g butter

120 g sugar

4 egg yolks

3 tbsp milk

150 g flour

1 ts baking soda

1 ts vanilla sugar

For the meringue:

4 egg whites

200 g sugar

50 g almond flakes

200 ml double cream

Source: Matprat.no

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Method

1. Start by making the vanilla cream. Add milk, egg yolks, sugar and corn starch to a pot. Extract the seeds from the vanilla pod and add both in the pot. Cut the gelatin sheets into smaller pieces and add them to the pot too.

2.Heat the vanilla cream while stirring until it thickens. When the consistency of the vanilla cream is like a thick custard, remove from heat and pour into a bowl. Leave to cool. Once cooled, whip the vanilla cream lightly until smooth and lump-free.

Tip: Move the pot aside if the mixture thickens too quickly in order to make sure that it doesn't separate. You can always put it back on the heat if it needs to thicken more.

3. Preheat the oven to 160 °C.

4. Beat the butter and sugar into a fluffy and creamy mixture. Add the egg yolks one by one, beating the batter thoroughly between each yolk. Sift the flour, baking powder, and vanilla sugar through a sieve. Fold a little of the flour mixture into the batter and add milk a little at a time. Mix the batter well. Spread the batter onto a baking pan lined with baking paper. 

5.  Add egg whites to a steel or glass bowl. Whisk them slowly with a pinch of salt until they start to foam. Then carry on whisking at a higher speed until the egg whites become stiff peaks. Gradually add sugar until all the sugar is dissolved and the mixture looks like shiny shaving foam. Don't over-whisk the mixture, as it will become grainy. Spread the meringue on top of the batter in a baking tin lined with baking paper. Sprinkle almond flakes on top and bake the cake at the bottom of the oven for 30-35 minutes, until the meringue is golden brown.

6. Carefully slide the baking paper with the cake onto a wire rack to cool.

7. Whip the cream until stiff and fold it lightly into the egg cream.

Tip: You can also flavour the cream with rum (optional).

8. Slice the cake in half down the middle. Place one half on a serving plate. Spread the cream filling over the base of the cake, and place the other half on top. Refrigerate until serving.

Tip: The cake keeps well in the fridge and tastes just as good several days afterwards (if there is any left, that is!).