World’s Best Cake or Kvæfjordkake

May 17th, the Norwegian Constitution Day is akin to our 4th of July and is celebrated throughout the country with the wearing of traditional dress called bunad and eating special foods. My father’s family is from Norway and my dad was always so proud of his Norwegian heritage as am I so in celebration of this day I’m posting a Norwegian specialty called Verdens Beste or World’s Best cake and I’ll leave you to decide if you think so too. It may seem like a very complicated recipe but is really very easy and can be made in stages. The recipe makes a whole half sheet pan worth of cake and usually it is just cut in half before filling but I found it looks a little fancier and nicer if you cut into 4 and make oblong cakes instead. I’ve adapted this recipe from one I found online  @Northwildkitchen and added my own little twists to it. Vær så god! 

Verdens Beste or Kvæfjordkake

Serves 12-16

For the pastry cream filling:

50 g cornstarch

100g sugar

4 egg yolks

2 cups/490ml whole milk plus an extra 1/4 cup/125ml to soften the gelatin

2 teaspoons of vanilla paste

1/2 packet/4g unflavored gelatin

3 tablespoons/ 42g softened unsalted butter

For the cake

1 stick/1/4lb/112g softened unsalted butter

125 g sugar

4 egg yolks

1/3 cup/82ml of whole milk at room temperature 

150g all purpose flour 

1 1/2 teaspoon of baking powder

1/4 teaspoon salt

1 teaspoon of vanilla extract

1 teaspoon of almond extract

For the meringue

4 large egg whites at room temperature 

200g sugar

150g sliced almonds

To finish the cake

3 cups of raspberries, sliced strawberries or other fruit

1 1/2 heavy whipping cream beaten to stiff peaks

• Sprinkle the gelatin over the 1/4C of milk and set aside to soften for 10 minutes
• Whisk the egg yolks until blended then add the cornstarch and sugar and whisk until the sugar had dissolved and the mixture is completely blended.
• Heat the milk up until scalding then carefully whisk it into the egg yolk/cornstarch mixture a little at a time until completely incorporated then pour the mixture back into the sauce pan and cook over medium heat stirring constantly so as not to scorch the bottom of the pan.
• Add the softened gelatin and vanilla paste and whisk to blend and continue to cook until the custard starts to boil then reduce the heat and let gently boil while constantly whisking for 90 seconds then remove from the heat and whisk in the 3T of butter. 
• Transfer the custard to a shallow pan and press some plastic film directly onto the surface of the custard so that a crust doesn’t form then place in the fridge to chill for at least 4 hours or overnight.
• To make the meringue: place the 4 egg whites into a very clean bowl of a stand mixer. Add a pinch of salt and with the whisk attachment start beating on low speed to break up the whites until they are frothy. Turn the speed up on the mixer to high and start adding the sugar slowly and continue to beat until stiff peaks have formed. Remove the meringue to another bowl and set aside.
• Preheat the oven to 325°F/165°C.
• Butter the bottom and sides of a 13x18 inch/33x47cm  half sheet pan or jelly roll pan And then line the bottom with a piece of parchment paper pressing it well onto the pan so it won’t slip around. 
• Combine the flour, baking powder and salt in a small bowl and whisk to combine
• In the same mixer bowl that you made the meringue, using the paddle attachment beat the butter until light then slowly add the sugar, scraping down the sides of the bowl occasionally until the mixture is pale and fluffy. Add the egg yolks on at a time, beating well until each is incorporated and scraping down the bowl after each addition. 
• Beat in the milk, vanilla extract and almond extract the add the dry ingredients and mix on low speed until just combined. Scrape the bowl down to the bottom to make sure all of the butter etc is combined.
• Using an offset spatula spread the batter into the prepared pan in a thin but even layer all the way to the edges. It will look like there isn’t enough batter but there is. Rinse off the spatula then carefully spread the reserved meringue directly on top of the cake batter almost to the edge of the pan making decorative swirls and peaks then sprinkle the surface with the sliced almonds. 
• Place the pan into the preheated over and bake for 30-40 minutes or until the meringue is lightly golden and dry. Remove from the oven and place on a cooling rack.
• To assemble the cake: run a small knife all the way around the edge of the cake pan to loosen the cake and allow to cool completely..
• Place a flat cutting board larger than the baking pan on top of the cake and flip it over. The cake should come out easily. Carefully peel off the parchment paper and cut the cake in half width wise and then each piece in half again so you end up with 4 cake stripes approximately 4x12”. 
• Carefully place 2 of the strips meringue side down onto a rectangular serving dish. 
• Beat the 1 1/2 cups of heavy cream to stiff peaks and set aside.
• Best the custard in a mixer with the whisk attachment until smooth then gently fold in the reserved whipped cream. 
• Spread half of the cream over each of the 2 strips of cake on the serving platter and top with the fruit then cover with the 2 remaining reserved cake strips meringue side up. Press down lightly and loosely cover the cakes with foil and place in the refrigerator for at least 4 hours or overnight. Use a sharp knife to slice the cake and serve with additional berries if desired. Do not use a serrated knife or it will tear the cake.