Kvæfjordkake Norwegian cream cake

Kvæfjordkake - Traditional Norwegian Cream Cake

Kvæfjordkake is a classic Norwegian dessert that's often referred to as the "world's best cake." This layered cream cake is made with a sponge cake base, a layer of custard cream, and a meringue topping that's lightly toasted to give it a golden-brown color. With just a few simple ingredients and a little bit of time, you can make your own delicious Kvæfjordkake right at home.



For the Sponge Cake:
  • 6 large eggs, separated
  • 1 cup of granulated sugar
  • 1 cup of all-purpose flour
  • 1 tsp of baking powder
  • 1/4 tsp of salt
For the Custard Cream:
  • 2 cups of whole milk
  • 4 large egg yolks
  • 1/2 cup of granulated sugar
  • 1/4 cup of cornstarch
  • 1 tsp of vanilla extract
  • 1 cup of heavy whipping cream
For the Meringue Topping:
  • 4 large egg whites
  • 1/2 cup of granulated sugar
  • 1 tsp of white vinegar

Preparation Method

Step 1: Make the Sponge Cake

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) round cake pan with parchment paper and grease the sides with butter.

In a large mixing bowl, beat the egg yolks and sugar together until pale and thick. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring until smooth.

In another mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely before assembling the Kvæfjordkake.

Step 2: Make the Custard Cream

In a medium-sized saucepan, heat the milk over medium heat until it starts to steam.

In a separate mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Transfer the custard cream to a large mixing bowl and let it cool completely.

In another mixing bowl, whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the cooled custard cream until just combined.

Step 3: Make the Meringue Topping

In a large mixing bowl, beat the egg whites until they hold soft peaks. Gradually add the sugar and continue beating until the egg whites hold stiff peaks. Add the white vinegar and beat for another 30 seconds until well combined.

Step 4: Assemble the Kvæfjordkake

Carefully cut the sponge cake horizontally into two equal layers. Place one layer on a serving plate and spread half of the custard cream over the top. Place the other layer of cake on top and spread the remaining custard cream over the top of the cake.

Spoon the meringue topping over the custard cream, making sure to spread it evenly to cover the entire surface of the cake. Use a kitchen torch or broiler to lightly toast the meringue until golden brown.

Step 5: Chill and Serve

Refrigerate the Kvæfjordkake for at least 1 hour, or until the custard cream is set and the meringue is cool. Serve chilled and enjoy!

Tips and Tricks for Making Perfect Kvæfjordkake

Use High-Quality Ingredients

Since Kvæfjordkake is a simple dessert with just a few key components, it's important to use high-quality ingredients to ensure the best flavor and texture. Use fresh, free-range eggs, high-quality flour, and pure vanilla extract for the best results.

Be Careful When Folding in the Egg Whites

To keep the sponge cake light and fluffy, it's important to fold in the beaten egg whites gently, using a rubber spatula. Overmixing can cause the egg whites to deflate and the cake to become dense.

Let the Custard Cream Cool Completely Before Folding in the Whipped Cream

Chilling the custard cream in the refrigerator for at least 30 minutes before folding in the whipped cream can help it to set and become firmer. It's important to let the custard cream cool completely before adding the whipped cream, as adding it too soon can cause the cream to melt and become runny.

Toast the Meringue Lightly

When toasting the meringue topping, it's important to do so lightly to avoid burning it. Use a kitchen torch or broiler to toast the meringue until it's just lightly golden brown on top.

The Best Kvæfjordkake Recipe for a Classic Norwegian Dessert

If you're looking for a classic Norwegian dessert that's simple but delicious, Kvæfjordkake is the perfect choice. With its light, fluffy sponge cake, rich custard cream, and toasted meringue topping, it's a dessert that's sure to impress. And with just a few simple ingredients and a little bit of time, you can make your own delicious Kvæfjordkake right at home.

So why not give this recipe a try and experience the deliciousness of Kvæfjordkake for yourself? Whether you're serving it for a special occasion or just as a sweet treat, you're sure to love the delicate flavors and textures of this classic Norwegian dessert.

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