A cake that calls itself ”The Best Cake in the World” is begging to baked , and I can’t resist, gullible that I am;I have to make it and taste for myself. The Norwegian Kvæfjordkake (Meringue & Custard Layer Cake) is layers of light sponge cake and crisp meringue filled with custard cream. If that doesn’t sound delicious, I don’t know what is. Showstopper that it is, and fit as a celebration cake, it’s quite easy to make and doesn’t require any exotic ingredients. Having said that, it does require a little bit of patience.
So is it the best cake in the world? It is a big claim but to Norwegians it is so. Five and half million Norwegians can’t be wrong. As for me it is pretty up there with the best, but my all time favourite is still the Queen of Filipino Cakes, the Sans Rival.
What you need to make it..
All pantry staples…
- Lemon, eggs,caster sugar,butter,vanilla, self raising flour,cornflour,baking powder,milk, thick cream, icing sugar for dusting and flaked almonds for topping.
- For this recipe that serves 10-12 people, you need 2x 22cm round cake tin or 3x 16cm round tin or bake as a one layer cake in a 32 x 22 cm sheet pan. It is easier and just as delicious.
Easy does it..Norwegian Kvæjordkake
This is easier to make as a one layer cake in a sheet pan. So if you are not a confident baker I suggest you do that. And it’s also easier to transport. For the three layered cake as in the photo. make the sponge cake/meringue layer a day ahead so that the cake will be firmer and will hold the layers. Also, make the custard ahead so it firms up, and every layer has to be completely cool before assembling the cake . Do not despair if the meringue cracks. A dusting of icing sugar fixes that. It is actually quite forgiving.
To make ahead, make the sponge/meringue layer, whipped cream and the lemon custard one day ahead and keep covered in the fridge. Then assemble on the day!
Make the Filling
- Make the lemon curd by whisking the egg yolks lemon juice and lemon zest together in a heat proof bowl. Sprinkle a teaspoon of cornflour and whisk till smooth. Place the bowl over a pot of gently simmering water (do not let the bowl touch the water) and whisk every few minutes, until the consistency of whipped cream, about 20 minutes. Transfer to a clean bowl, whisk in butter a little at a time, then cover with cling wrap and set aside .
- Alternatively, use store bought lemon curd. I have on occasions, when I’m pressed for time and can’t be bothered and it’s just as delicious.
- Whisk the cream to soft peaks and set aside in the fridge.
Make the Sponge Cake
- Spray the tins you are using with cooking spray . Then line the base with round baking paper. Preheat oven to 170°C.
- Cream butter and sugar until light and fluffy, then gradually add eggs a little at a time, beating well after each addition.
- Sift together flour,cornflour and baking powder.
- Use a spatula to fold in the flour mix into the butter sugar mix, alternating with milk.
- Divide the sponge batter between the two tins. Smooth the tops with a palette knife.
Make the Meringue
- Place egg whites in a very clean mixing bowl with whisk attachment.
- Whisk on medium speed until soft peak forms then gradually add sugar beating well after each addition, until the meringue is thick and glossy.
- Divide the meringue between the two tins with the sponge. Level one meringue with a palette knife so the top is smooth. This will be the bottom layer. For the top layer, lay the meringue decoratively over the top of the other sponge. If using flaked almonds, scatter on top of the meringue. I like to have swirly bits on mine and it looks sensational with the added flaked almonds when baked.
- Bake in the oven for 45 minutes for 22cm tins and 35 minutes for the 16cm ones; 35 minutes for a single layer sheet pan; turning them halfway through so it cooks evenly. To check if the cake is done, stick a BBQ stick into the cake. It should come out dry.
- Set aside to cool completely and use a small sharp knife to gently ease them out of the baking tin. ”
Cake Assembly
- Place the bottom cake layer (the one without the swirls) on a serving plate, remembering to peel off the baking paper.
- Spread with lemon curd, then top evenly with whipped cream.
- Place the top cake layer on top of the cream and line up the edges of the cake.
- Dust with a little bit of icing sugar, maybe some chopped pistachios and enjoy!
- If baked as a single layer sheet cake, cut the cake into 2 equal parts. Place one piece with meringue side down on the serving plate. Peel the backing paper from cake. Spread with lemon custard then with whipped cream on top of the custard. Take the other piece of cake and slowly peel the paper off. Place cake meringue side up, on top of the whipped cream. Line up the edges. Dust with icing sugar to finish.
Norwegian Kvæfjordkake (Meringue & Custard Layer Cake)
12
servings30
minutes40
minutesIngredients
- Lemon Custard
4 egg yolks,reserve whites for meringue
1 teaspoon cornflour
150g caster sugar
Finely grated zest and juice of 2 lemons
100g butter,cubed
- Sponge Cake
250g butter, room temperature
250g caster sugar
1 tablespoon Vanilla Paste
4 Eggs, lightly whisked
225g Self Raising Flour
25g Corn Flour
1 teaspoon Baking Powder
1/2 cup milk
- Meringue
6 Egg Whites
300g Caster Sugar
Pinch of Tartar
- Cake Assembly
200ml cold thick cream,whipped
Icing Sugar for dusting
Toasted Sliced Almonds ,optional
Directions
- Lemon Custard
- Whisk together egg yolks, sugar lemon juice and zest in a small heat proof bowl. Sprinkle cornflour and whisk until smooth.
- Place the bowl over a saucepan of barely simmering water. Make sure the base of the bowl does not touch the water.
- Whisk the the custard now and again, every 5 minutes or so until the custard is thick with the consistency of whipped cream. This will take about 30 minutes or so.
- When thick, remove custard from heat and cool down to just warm, and whisk butter in , a cube at a time, whisking after each addition until all the butter is used up.
- Transfer to a clean container ,cover and set aside in the fridge until ready to use.
- Sponge Cake
- Preheat oven to 170°C. Spray 2 x 22cm round baking tins with cooking oil, then line the base with rounds of baking paper. You can also use 3 x 16cm baking tins. For a single layer sheet cake, use a 32 x 22 cm cake tin.
- Place sugar, vanilla and butter into the bowl of electric mixer with paddle attached. Beat on medium speed until pale and fluffy about 3 minutes. Then add eggs one at a time beating well after each addition. Scrape the sides of the bowl with a spatula now and again or as required.
- Sift flour, cornflour and baking powder into a bowl, or a piece of baking paper.
- Use a spatula to incorporate the flour into the butter eggs mix, in three batches alternating with milk.
Mix until just combined. Do not over mix. - Divide equally into prepared tins and smooth the tops with a palette knife to level it.Set aside.
- Meringue
- Use a very clean mixing bowl and whisk attachment.
- Place egg whites and a pinch of tartar in the mixer and whisk on medium until soft peaks form.
- Add caster sugar gradually beating well after each addition.
- Whisk meringue until stiff peaks and glossy.
- Use the meringue to top the sponge. Level the bottom layers so it’s even and have a designated top layer with pretty swirls if you like. If using almonds as a topping, scatter the flaked almonds on top of the designated top layer.
- Bake the cake for 40 minutes or until the cake is done, turning halfway thru so it bakes evenly. To taste if the cake is done, insert a BBQ stick into the bottom layer cake. It should come out dry. Run a sharp knife along the edges of the cake so it comes loose from the tin.
- Assembly
- Make sure all the components of this cake are cool. Otherwise your cake will collapse and can’t support the layers. Place the bottom layer cake into a cake platter. Remember to remove the backing baking paper. Spread with lemon custard, then with whipped cream. If you have 3 layers, repeat with the second layer.
- Place the top cake layer over the whipped cream, making sure the edges are flush.
- Dust with icing sugar. Bling with pistachio pieces, optional. Best eaten on the day, but will keep in the fridge for 3 days.
Notes
- Best eaten on the day that it’s made.
