Kvæfjordkake (World’s Best Cake)
Recipe by Nicole Thom-Arens inspired by Nevada Berg
Serves 12
Every time I make this cake, I am surprised by how good it is. Is it the world’s best cake? Who am I to say? But, this cake has a lot going for it. The base is a thin, sweet and eggy sponge topped with a fluffy meringue. Once assembled, a custard cream is sandwiched between layers of meringue and sponge, which makes for a very delicious combination. This is my go-to recipe, which closely mirrors Nevada Berg’s from her book Norwegian Baking Through the Seasons. I use a little less cream and add salt since I always use unsalted butter. I also make the almonds optional because of my family's particular eaters. Kvæfjordkake is featured in the New Light (spring) section of Berg's book, which makes it perfect for late-spring and early-summer holidays. This cake can be made a day in advance as a little time in the fridge after assembly makes it even better.
Ingredients:1/2 cup unsalted butter, softened1/2 cup plus 2 tablespoons granulated sugar1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.) 1 teaspoon vanilla bean paste4 large egg yolks, room temperature1/4 cup whole milk1 1/2 teaspoons baking powder1 1/4 cups all-purpose flour
Meringue:4 large egg whites, room temperature1 cup granulated sugar1/2 cup sliced almonds (optional)
Custard Cream:2 cups whole milk1/2 teaspoon vanilla bean paste2 egg yolks, room temperature1/4 cup granulated sugar2 tablespoons cornstarch1 cup heavy whipping cream (to be whipped and folded into the cooled custard)
Instructions:
1. Preheat the oven to 325 degrees. 2. Grease a 16x12-inch rimmed baking sheet with butter and line with parchment paper. Set aside.3. To separate the eggs, get two small bowls. Carefully crack each egg over the bowl designated for the whites. Open the egg without releasing the yolk into the bowl. Gently, transfer the yolk between the two halves of the shell to release all of the whites. Once only the yolk remains, add it to the yolk bowl. Repeat with all 4 eggs needed for the cake and meringue. 4. In a large bowl or mixing bowl fitted with a paddle attachment, add the butter, salt, and sugar. Cream the butter and sugar until light and fluffy. 5. Add the vanilla. Mix to combine.6. With the mixer on low, add each yolk individually. Scrape down the bowl between the addition of each yolk. 7. Once all of egg yolks have been well incorporated, add the milk. Mix to combine. 8. Add the baking powder. Mix to combine.9. Add the flour. Mix until just combined. Scrape the bottom and sides of the bowl to ensure all of the flour is well mixed into the batter.10. Transfer the batter to the prepared sheet pan. Using an offset spatula or butter knife, spread the batter evenly to the edges of the pan. (Take your time here as the batter is thick. It doesn’t have to reach all the edges and corners of the pan but do keep it in a rectangular shape.) Allow the batter to sit in the pan while you prepare the meringue. 11. To a clean bowl, add the egg whites. Whisk until the whites are frothy. With the mixer on medium-low, slowly add the sugar 1 tablespoon at a time. Occasionally pause the mixer to scrape down the sides of the bowl. Continue whisking the eggs on medium-low until all the sugar has been added then turn up the mixer to high and whisk until stiff peaks form. 12. Evenly spread the meringue on top of the cake batter. Sprinkle with sliced almonds, if using. 13. Bake at 325 for 30 minutes until the meringue has puffed up and the top is dry and golden. 14. Allow the cake to cool completely in the pan set over a wire rack. 15. While the cake is baking/cooling, make the custard by separating 2 additional eggs. Add the yolks to a medium-sized bowl with 2 tablespoons sugar and 2 tablespoons cornstarch. Whisk until well combined and the mixture is pale yellow and light. 16. Heat the milk and vanilla over medium heat on the stovetop until it is just simmering. 17. Add about a 1/2 cup of the hot milk to the egg mixture. Whisk to combine. Add the remaining milk and whisk. Return the mixture back to the saucepan and cook until thick and bubbly, stirring constantly. 18. Transfer the custard to a bowl. Cover with plastic wrap, being sure to touch the plastic to the top of the custard. Refrigerate until completely cooled. 19. When you’re ready to assemble the cake, whip the cream to firm peaks.20. Fold the whipped cream into the cooled custard. Set aside.21. To assemble the cake, run a thin knife along the inside rim of the pan to loosen the meringue and cake. Cut the cake down the middle so that you have 2 nearly-square pieces. Place one half upside down on a plate or cake stand with the meringue facing down. Top the cake with the custard cream. (I like to save some of the custard cream for serving so that it doesn’t all squish out the sides when topped with the second half of the cake.)22. Top the custard with the second half of the cake so that the meringue faces upward. (This assembly allows the custard cream to seep into the sponge of the cake.)23. You can serve this immediately with fresh fruit and reserved custard cream or cover and refrigerate until ready to serve—up to 24 hours.24. Refrigerate leftovers for 2 to 3 days after baking.
Ingredients:1/2 cup unsalted butter, softened1/2 cup plus 2 tablespoons granulated sugar1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.) 1 teaspoon vanilla bean paste4 large egg yolks, room temperature1/4 cup whole milk1 1/2 teaspoons baking powder1 1/4 cups all-purpose flour
Meringue:4 large egg whites, room temperature1 cup granulated sugar1/2 cup sliced almonds (optional)
Custard Cream:2 cups whole milk1/2 teaspoon vanilla bean paste2 egg yolks, room temperature1/4 cup granulated sugar2 tablespoons cornstarch1 cup heavy whipping cream (to be whipped and folded into the cooled custard)
Instructions:
1. Preheat the oven to 325 degrees. 2. Grease a 16x12-inch rimmed baking sheet with butter and line with parchment paper. Set aside.3. To separate the eggs, get two small bowls. Carefully crack each egg over the bowl designated for the whites. Open the egg without releasing the yolk into the bowl. Gently, transfer the yolk between the two halves of the shell to release all of the whites. Once only the yolk remains, add it to the yolk bowl. Repeat with all 4 eggs needed for the cake and meringue. 4. In a large bowl or mixing bowl fitted with a paddle attachment, add the butter, salt, and sugar. Cream the butter and sugar until light and fluffy. 5. Add the vanilla. Mix to combine.6. With the mixer on low, add each yolk individually. Scrape down the bowl between the addition of each yolk. 7. Once all of egg yolks have been well incorporated, add the milk. Mix to combine. 8. Add the baking powder. Mix to combine.9. Add the flour. Mix until just combined. Scrape the bottom and sides of the bowl to ensure all of the flour is well mixed into the batter.10. Transfer the batter to the prepared sheet pan. Using an offset spatula or butter knife, spread the batter evenly to the edges of the pan. (Take your time here as the batter is thick. It doesn’t have to reach all the edges and corners of the pan but do keep it in a rectangular shape.) Allow the batter to sit in the pan while you prepare the meringue. 11. To a clean bowl, add the egg whites. Whisk until the whites are frothy. With the mixer on medium-low, slowly add the sugar 1 tablespoon at a time. Occasionally pause the mixer to scrape down the sides of the bowl. Continue whisking the eggs on medium-low until all the sugar has been added then turn up the mixer to high and whisk until stiff peaks form. 12. Evenly spread the meringue on top of the cake batter. Sprinkle with sliced almonds, if using. 13. Bake at 325 for 30 minutes until the meringue has puffed up and the top is dry and golden. 14. Allow the cake to cool completely in the pan set over a wire rack. 15. While the cake is baking/cooling, make the custard by separating 2 additional eggs. Add the yolks to a medium-sized bowl with 2 tablespoons sugar and 2 tablespoons cornstarch. Whisk until well combined and the mixture is pale yellow and light. 16. Heat the milk and vanilla over medium heat on the stovetop until it is just simmering. 17. Add about a 1/2 cup of the hot milk to the egg mixture. Whisk to combine. Add the remaining milk and whisk. Return the mixture back to the saucepan and cook until thick and bubbly, stirring constantly. 18. Transfer the custard to a bowl. Cover with plastic wrap, being sure to touch the plastic to the top of the custard. Refrigerate until completely cooled. 19. When you’re ready to assemble the cake, whip the cream to firm peaks.20. Fold the whipped cream into the cooled custard. Set aside.21. To assemble the cake, run a thin knife along the inside rim of the pan to loosen the meringue and cake. Cut the cake down the middle so that you have 2 nearly-square pieces. Place one half upside down on a plate or cake stand with the meringue facing down. Top the cake with the custard cream. (I like to save some of the custard cream for serving so that it doesn’t all squish out the sides when topped with the second half of the cake.)22. Top the custard with the second half of the cake so that the meringue faces upward. (This assembly allows the custard cream to seep into the sponge of the cake.)23. You can serve this immediately with fresh fruit and reserved custard cream or cover and refrigerate until ready to serve—up to 24 hours.24. Refrigerate leftovers for 2 to 3 days after baking.