Kvæfjord Cake – World's Best Cake

Ingredients

• 2egg yolks, large; for vanilla custard (egg whites set aside for meringue)
• 2 tbspcornstarch, for vanilla custard
• 1/4 cupgranulated sugar, for vanilla custard
• 2/3 cupheavy cream, for vanilla custard
• 3/4 cupmilk, for vanilla custard
• 1vanilla pod, split; seeds scraped out for custard
• 2/3 cupbutter, softened; for cake batter
• 3/4 cupgranulated sugar, for cake batter
• 5egg yolks, large; for cake batter (5 egg whites added to the 2 from custard eggs = 7 total for meringue)
• 1 1/4 cupflour, for cake batter
• 1 1/2 tspbaking powder, for cake batter
• 1/2 cupmilk, for cake batter
• 7egg white, for meringue topping; 2 from custard eggs + 5 from cake eggs
• 1 1/2 cupgranulated sugar, for meringue topping
• almonds, sliced; sprinkled over meringue before baking
• 1 1/4 cupwhipping cream, whipped to stiff peaks; folded with custard for filling

Method

1. 1

   Make the vanilla custard: whisk the 2 egg yolks, cornstarch and ¼ cup sugar together. Heat the cream and milk in a saucepan with the vanilla pod and seeds. Once it begins to bubble, pour half into the egg mixture, whisking constantly. Return all to the saucepan and whisk over heat until thickened, then whisk for 30 seconds more. Pour into a bowl, cover with plastic wrap pressed onto the surface and chill.

2. 2

   Make the cake batter: beat the butter and ¾ cup sugar until light and fluffy. Add the 5 egg yolks one at a time (reserving the 5 egg whites for meringue). Add the flour mixed with baking powder, then stir in the ½ cup milk until smooth.

3. 3

   Preheat oven to 160°C (320°F). Line a large baking sheet with parchment. Spread the batter into an even rectangle.

4. 4

   Make the meringue: whisk all 7 egg whites with 1½ cups sugar until glossy and stiff. Spread over the cake batter, creating waves with a spatula. Sprinkle with sliced almonds.

5. 5

   Bake for about 30 minutes until the meringue and almonds are golden. Cool completely.

6. 6

   Make the cream filling: whip the cream to stiff peaks. Gently fold in the chilled vanilla custard.

7. 7

   Cut the cooled cake in half. Place one half meringue-side down on a serving platter and peel off the paper. Spread the cream filling over it, then place the second half on top meringue-side up.

8. 8

   Serve with fresh berries.