Kvaefjordkaka (Norwegian) - World's Best Cake

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Recipe's preparation

Custard

This cake can be made in stages and assembled when ready.
The custard needs to be made ahead of time so it is cold.
It can be made the day before required and stored in the fridge.

Add 55 g sugar
Add 30 g cornflour,
Add 2 egg yolks
Add 500 g milk
Add 5 g vanilla paste

Cook using "Thickening" (Thicken Mode) or 7 min/90°C/speed 4
Refrigerate until cold
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Cake

Preheat the oven to 165°C (325°F)

Add 112 g butter to the bowl
Add 125 g sugar

Cream butter and sugar 20 seconds speed 6
Scrape down the sides of the bowl
Add 4 egg yolks
Add 80 g milk
Add 150 g flour
Add 1.5 tspn baking powder
Add 5 g vanilla paste

Mix 20 seconds speed 6

Grease a 12 x 16-inch (30/32 x 40 cm) rimmed baking sheet. (e.g. medium rose gold baking tray from TheMix shop).

Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet.

Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible.

The batter is quite thick and sticky, but it will spread out with a little patience. It may seem like there is not enough batter to make a full cake, but the cake will rise while baking.
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Meringue

Insert butterfly whisk

Place a bowl on the lid and weigh in 200 g sugar
Set aside.

Place 4 egg whites into mixing bowl and whip 3 min/37°C/speed 3.5

Remove MC

Mix 3 min/37°C/speed 3, while slowly adding sugar 1 spoon at a time through hole in mixing bowl lid, until well combined

Spread on top of cake batter.

Sprinkle with 50g almonds

Bake for 30 minutes until the meringue is dry and lightly golden.

Remove and set aside to cool in the tin.
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Assembly

Insert the butterfly whisk.

Whip the 300 g thickened cream on speed 4 until thick (approx. 30 secs).

Scrape down the sides of the bowl.

Stir the custard (e.g. with a fork) to loosen it up
Add custard to the bowl
Combine for 4 secs on Speed 2 to GENTLY combine.
Stir gently with your spatula if it needs a bit more but DO NOT OVERSTIR.

Take the COOLED cake and lift it out with the parchment paper and place on a cutting board.

Cut the cake in half (there should be 2 similarly sized squarish pieces).

Take one half and peel it from the parchment paper.

Gently turn it over on a serving tray so the meringue side is facing downwards. (or to place the serving tray gently on top of the meringue, place one hand under the cake and one hand on top of the tray and then flip over).

Spread all of the custard cream over the cake and gently place the remaining half on top, with the meringue side up.

Best to chill for an hour or so before serving, but this is not necessary.

Serve with fresh fruits, such as strawberries. Keep covered in the refrigerator up to 3 to 4 days.



I found the original recipe on the internet and have adapted it.
https://northwildkitchen.com/kvaefjordkake-worlds-best-cake/