My great grandmother and her sister established in 1930 a café in Harstad – North Norway, and the story is that they bought a recipe from a pastry chef down in Copenhagen Denmark. This recipe was later adjusted to what we know today as Kvæfjordkake (Kvæfjord is a community in North Norway), but also as The Worlds Best Cake. It’s really delicious!
Even if the original recipe comes from Harstad, I’ve always used my aunts , it works perfectly every time, just make sure to use medium sized eggs, otherwise you can end up in trouble with the meringue.
This is the first recipe in my blog, and it fits perfect with the story!
125 gr butter
125 gr fine casted sugar
5 egg yokes
5 tbsp. milk
125 gr flour
1,5 tsp. baking powder
1/2 tsp. vanilla sugar
Mix butter and sugar white and airy, add one egg yoke at the time, stir properly between each. Mix the dry ingredients in the batter and add milk. Stir lightly. Spread in an oven tin (deep one).
5 egg whites
250 gr fine casted sugar
30 gr chopped almonds
Whip the egg whites till light foam and add sugar little by little. Whip until stiff meringue. Make sure not to whip for too long, the whole thing can collapse.
Spread the meringue over the batter and make soft peaks. Sprinkle chopped almonds on top.
Put into cold oven and put it on 175°C an bake for 30 min. Turn off the oven and rest for 5 min before you take it out. Cool down.
3 dl whipping cream
1 pack vanilla cream (4 dl)
Make vanilla cream. I use instant vanilla cream, but you can of course make your own. Just make sure not to make it to runny, then you will get into trouble when mixing with whipped cream.
Whip the cream and mix with cooled vanilla cream.
Part the cake in two. Place one half with the meringue down on the plate. Spread the cream on top, and then put the other half on top with meringue up.