Kvæfjordkake (World’s Best Cake)

Why This Recipe Works: Kvæfjordkake, also known as “World’s Best Cake,” is a beloved Norwegian dessert that features a heavenly combination of soft sponge cake, crispy meringue, and rich vanilla custard. This cake is named for its unparalleled taste and texture, making it a showstopper for any occasion.

Ingredients:

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder

For the Meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1/2 cup sliced almonds

For the Vanilla Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
• 4 egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter

Directions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
   • In a mixing bowl, cream together the butter and sugar until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition.
   • Mix in the milk and vanilla extract.
   • In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Spread the batter evenly in the prepared baking pan.
2. Prepare the Meringue:
   • In a clean mixing bowl, beat the egg whites until soft peaks form.
   • Gradually add the sugar, a tablespoon at a time, beating until stiff peaks form.
   • Spread the meringue evenly over the cake batter. Sprinkle the sliced almonds on top of the meringue.
3. Bake the Cake:
   • Bake in the preheated oven for 25-30 minutes, or until the meringue is lightly golden and crispy.
   • Remove the cake from the oven and allow it to cool completely in the pan.
4. Prepare the Vanilla Custard Filling:
   • In a medium saucepan, heat the milk, sugar, and vanilla bean seeds (or extract) over medium heat until it just begins to simmer.
   • In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
   • Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
   • Remove from heat and stir in the butter until melted and smooth.
   • Allow the custard to cool completely.
5. Assemble the Cake:
   • Once the cake and custard are completely cooled, carefully cut the cake in half horizontally to create two layers.
   • Place one layer on a serving plate, meringue side up. Spread the vanilla custard evenly over this layer.
   • Place the second layer on top, meringue side up.
6. Serve and Enjoy:
   • Slice the Kvæfjordkake and serve. This cake is best enjoyed the same day it’s made, but it can be stored in the refrigerator for up to two days.