Kvaefjordkake- Norwegian Creamy Layered Sponge Cake

Norwegian's pride in this wonderful symphony of taste and texture makes total sense after one bite. The key ingredient is eggs. The whites are used to make the crisp, chewy almond meringue, and the yolks to make both the sponge base and the custard filling. It'd be hard to make a case this isn't the best cake in the world.

5 from 1 vote

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Course: Dessert

Cuisine: North Western European, Norway, Scandanavian

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Stand mixer or whisk
Baking pan lined with parchment paper
Medium saucepan
Medium bowl

Ingredients

Sponge Cake

7 tbsp Butter, room temperature
8 tbsp Sugar
4 large Egg yolks
1¼ cup All-purpose flour
1 tsp Vanilla extract
1 tsp Baking powder
3 tbsp Milk

Meringue

4 large Egg whites
7 oz Sugar
1 pinch Cream of tartar
½ cup Sliced almonds (for topping)

Creme Patissiere (optional custard)

4 oz Sugar
2 oz All-purpose flour
2 cup Milk
2 large Eggs
2 large Egg yolks
1 tsp Vanilla extract
7 oz Heavy cream

Cream Filling (if not using Custard)

12 oz Heavy cream
1 tbsp Vanilla extract
whole Berries (strawberries, raspberries, blueberries, etc.), optional

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Instructions

Sponge Cake

Beat butter and sugar until creamy, about 5 minutes at medium speed. Add in egg yolks one at a time. with motor running. Add vanilla, flour and, baking powder a little at a time. Add milk until just mixed. Careful not to overmix.
Spread the sponge cake into a 8½x11-inch (22x28 cm) rectangle, evenly spread over the bottom of the baking pan lined with parchment paper or greased with butter. Preheat oven to 350°F (175°C). Don't worry about perfect lines as you'll be trimming cake later.

Meringue

Beat the egg whites and cream of tartar until stiff peaks form. Add sugar 1 tbsp at a time until incorporated. Spread meringue evenly over sponge cake fully covering the surface.

Bake

Sprinkle sliced almonds over the meringue. Place cake in the middle rack of the oven and bake for 20 minutes. When done, remove cake and let it cool completely.

Creme Patissiere (Optional)

While cake is in the oven, make creme patissiere (if using). If not, skip this step. Warm milk to point where a little steam shows. Remove from heat.
In a medium bowl, combine eggs, egg yolks, sugar, flour, and vanilla. Whisk to blend. Pour milk into bowl and whisk to blend everything together. Pour bowl's contents back into the saucepan and gently heat, whisking constantly until it boils. Cook a few minutes more to cook flour out.
Pour back into the bowl, cover with plastic wrap, and place in refrigerator until ready to use. Just before using, whip cream until soft peaks appear then fold it into the cooled creme patissiere.

Assemble

If not using the creme patissiere, make cream by beating the cream with vanilla extract until stiff.
Cut the cooled cake in half horizontally. Cover bottom half with either of the cream fillings and dot with berries, if using. Place the other half over that, almonds side up. The cake can be served immediately, but is easier to slice and sets a little if refrigerated for a few hours.

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