There are some cakes that almost everyone likes. Papal cream cake, pavlova meringue, cheesecake or apple pie are always a guarantee that nothing will be left on the plate. Some are quick to make, others take a little work, but they always taste delicious. Every country has its favorite pastries. Norwegian meringue cake kvaefjordkake It is one of Norwegians’ favorite cakes and they call it the best cake in the world. They serve them during all important celebrations, i.e. baptism, communion, birthday or wedding. They even do it during the national holiday, that of the adoption of the constitution, which falls on May 17. Check if this cake is really so special. But the composition itself, that is, light cake, meringue and custard, speaks for itself.

Norwegian Meringue and Custard Cake

cake:

• 150 g soft butter
• 0.5 cup sugar
• 4 yolks
• 1 cup luxury wheat flour
• 1 teaspoon of baking powder
• 5 tablespoons of milk
• pinch of salt

Meringue:

• 4 proteins
• 3/4 cup sugar
• 100 g flaked almonds
• pinch of salt

pudding mass:

• 400 ml of milk
• 3 yolks
• 1 egg
• 75 g of sugar
• 2 teaspoons of vanilla extract
• 25g butter
• 3 heaping tablespoons cornstarch or potato starch
• 125 ml whipped cream

Beat butter and sugar until fluffy. Add 1 yolk to the mixture, mixing constantly. Sift the flour, baking powder and salt into a colander. Now add flour and milk alternately to the mixture. Mix everything together until the ingredients are combined. Line a 20 x 30 cm baking tray with baking paper and pour the prepared mixture onto it.
At this point, set the oven to 180°c. Beat the egg whites with a pinch of salt until stiff and begin to slowly add the sugar. When the mixture is smooth and homogeneous, pour it over the previously prepared dough and sprinkle with almonds. Place everything in the preheated oven and bake for about 30 minutes. After removal, let cool completely.
Once the cake has cooled, it’s time to prepare the pudding cream. Put the yolks and the whole egg in a bowl, add the sugar, vanilla extract and starch. Mix everything together until the mixture is smooth and frothy. Bring the milk to a boil and, just before it boils, remove it from the heat and slowly pour in the mixture, mixing at low speed. When the ingredients are well mixed, pour everything into the saucepan and cook over low heat, stirring constantly, until the mixture thickens. Add the butter and mix with the pudding mass. Put everything in the refrigerator to cool. Whip the cream until stiff and mix it with the cold pudding mass.
Finally, cut the previously baked cake in half. Spread the bottom part with pastry cream and cover the top part. Put it in the fridge, because Norwegian cake is better the next day.