Kvæfjordkake

Name: Kvæfjordkake
Cuisine: British
Ingredients: Pinch of cream of tartar; 4 egg whites; Pinch of salt; 1 teaspoon baking powder; 1 egg; 375 g (13¼ oz) whole milk; 100 g (3½ oz) flaked almonds; 200 g (7 oz) caster sugar; 30 g (1 oz) cornflour, sifted; 75 g (2½ oz) caster sugar; 2 teaspoons vanilla paste; 3 egg yolks; 125 ml (½ cup) double cream; 25 g (1 oz) unsalted butter, cut into small cubes; 150 g (5 oz) butter; 150 g (5 oz) caster sugar; 1 teaspoon vanilla extract; 150 g (5 oz) plain flour; 4 egg yolks; 4 tablespoons whole milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Peter has lots of Norwegian family. When he contacted his cousin Camilla in Horten to ask which cake represents Norway the best, she exclaimed without doubt Kvæfjordkake! Norwegians call it ‘verdens beste kake’, the ‘world’s best cake.’ Cake, meringue and crème pâtissière all on one plate? I think they might be right!

Ingredients

For the cake

150 g (5 oz) butter
150 g (5

Europe
Norway
United Kingdom
Scotland
Scottish
Cake
Vegetarian
Nordic

Method

Preheat the oven to 160°C fan (350°F) and line a Swiss roll tin with baking parchment.

For the cake, cream the butter and sugar together then slowly whisk in the egg yolks one at a time. Stir in the milk and vanilla then fold in the flour, baking powder and pinch of salt. Sprea