Kvæfjordkake or Verden Beste is a meringue-based cake filled with vanilla cream and almonds. It is the perfect blend of airy/crisp meringue and rich vanilla custard. Visually, it looks a bit complicated. Literally, it sounds a bit complicated. But in actuality, it’s a piece of cake.
The photo above is from yesterday’s birthday celebration for Sølve Steinhovden here at the embassy.
Arctic mille-feuille (kvæfjordkake)
250 ml full-fat milk
1 vanilla pod
2 egg yolks
25 g / 0,9 0z sugar
2 tbsp maizena (corn starch)
1 leaf gelatin
300 ml heavy cream
100 g / 3,5 0z butter, softened
100 g / 3,5 0z sugar
4 egg yolks
100 g / 3,5 0z flour (gluten-free is also fine)
1 tsp vanilla sugar (optional)
1 tsp baking powder
4 tbsp milk
4 egg whites
140 g / 5 0z sugar
50 g / 1,8 0z almonds
1. Cut the vanilla pod in two and split lengthways. Scrape out the seeds and place seeds and the pod in a small pan with the milk. Bring to boil and take off the heat and leave to infuse.
2. Soak the leaf gelatin in cold water until jelly-like, about 5 minutes.
3. Separate the eggs and leave the yolks in a bowl. (The egg whites keep for a week in the refrigerator). Whisk together the yolks, corn flour and sugar for a minute with an electric mixer.
4. Add the hot milk while whisking with the electric mixer. Then pour the mixture back into the pan. Bring to boil while continuously stirring with a whisk. Boil for at least 1 minute.
5. Take the pan off the heat. Squeeze the water out of the gelatin and add to the pan. Stir to dissolve it into the liquid. Leave the pan in cold water for the custard to cool down quickly.
6. Meanwhile, whip the heavy cream until soft peaks. Remove the vanilla pod from the custard and add to the whipped cream. Place in the refrigerator for at least 3 hours in order to allow the gelatin to set.
1. Cream the butter and sugar until pale and fluffy. To make it easier the butter should be at room temperature and you should warm the bowl a bit before you start. Then cream for at least 5 minutes.
2. Add the yolks, one at a time and beat well before incorporating the next. Do remember to keep the egg whites in a separate bowl!
3. Add the dry ingredients and the milk and fold gently into the batter.
1. In a clean bowl, whip the egg whites with an electric beater for about 30 seconds.
2. Add the sugar, a spoon at a time, and beat well before adding the next spoon.
3. Chop the almonds.
To finish the cake:
1. Preheat oven at 160C/320F. Line a baking tray (about 30 x 40 cm or 12 x 15 inches) with parchment paper.
2. Spoon the sponge on about 80 % of the tray, making the shape of a rectangle. Then spoon the meringue and finish by scattering the chopped almonds. Bake for about 25–30 minutes in the middle of the oven. This position ensures both the sponge and meringue to be evenly baked.
3. Allow to cool. Place another baking try on top of the baking tray and turn upside down. Remove the parchment paper, but place the cake back on the paper. Divide into two even-sized rectangles.
4a. If you want to make the cake the traditional way, spoon the custard cream on one of the rectangles and place the other rectangle on top.
4b. If you want to make it in mille-feuille layers, divide the rectangles into small even-sized rectangles (about 6 x 10 cm or 2 x 4 inches). Stack three rectangles with two layers of custard. When assembling the meringue should face down for the base layer and face up for the top layer.
Recipe from: http://nordicdiner.net/arctic-mille-feuille-kvafjordkake/