for Kvæfjord Cake:
4 egg yolks
160g plain white flour
1ts baking powder
1ts vanilla sugar
4 egg whites
3dl double cream
or margarine, sugar, plain white flour, baking powder,
vanilla sugar, large eggs, milk and chopped almonds.
Stir the butter and the sugar until white. Add the egg yolks one
at a time. Sieve the flour, baking powder and vanilla sugar together.
Add this to the mixture, together with the milk, a little at a time.
Stir the mixture well. Grease and cover a rectangular cake tin (30 x 40 cm)
with baking paper. Make sure you press the paper well into the corners.
Spread the cake mixture over the tin.
Put the egg whites into a mixing bowl with a pinch of salt. Whisk the egg
whites until stiff. Add the sugar, a bit at a time, and continue to whisk until
the meringue is so stiff that you can turn the bowl upside-down without it
running out. You can, if you wish, whisk the sugar and egg whites together
or carefully stir in the sugar after the egg whites are whisked stiff.
Spread the meringue out over the cake mixture and sprinkle the chopped
almonds over this. Bake in the middle of a preheated oven at 175°C
for 25 – 30 minutes, until the meringue is dry and has a golden colour.
the cake tin on a rack and let it cool. It’s a good idea to make the filling
while the cake cools.
Take the cake, with the baking paper, out of the tin and place it on a
chopping board or tray. Cut it down the middle so that you have to equal halves
and remove the baking paper. Put one of the halves to one side.
Whisk the cream until stiff and mix with the vanilla custard. Spread the
out over one of the cake halves. It is important that there is a lot of filling.
Carefully place the other cake half on top of the filling.
cake is now ready to serve. A beautiful sight and a joy for the palate.