Kvæfjord Cake “Verdens Beste” (World’s Best Cake)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Vanilla custard.
2. 2Separate the egg yolks and put to one side the whites to use in the meringue.
3. 3WhiskWhisk together the egg yolks, cornstarch and sugar in a bowl.
4. 4Heat the cream and milk in a saucepan. Split open the vanilla pod and add the beans to the saucepan.
5. 5Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly.
6. 6Next, return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly.
7. 7Once the mixture thickens lower the heat and continue whisking for about 30 seconds.
8. 8Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard. Chill in the fridge.
9. 9Cake.
10. 10Mix together butter and sugar until light and fluffy. Add egg yolks one at a time, setting aside the egg whites for the meringue. Add the flour mixed with baking powder.
11. 11Stir through the milk, beating until smooth (you can use an electric mixer if you prefer).
12. 12Heat the ovenHeat the oven to 320°F (160°C). Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle.
13. 13Meringue topping.
14. 14WhiskWhisk together the egg whites and sugar until you get glossy, stiff peaks. The meringue should hold its form – if it still melts continue whisking.
15. 15Spread out the meringue on top of the cake batter. Use a spatula to form light waves with the meringue. Sprinkle almonds on top of the meringue. Bake in the oven for about 30 minutes, until the meringue and almonds are golden.
16. 16Cream filling.
17. 17WhiskWhisk the cream into stiff peaks. Carefully fold in the vanilla custard.
18. 18Assembly.
19. 19Once the cake has cooled, cut it in half. You can use scissors for this, or a knife on a cutting board, slicing through the baking paper as well.
20. 20Place the half of the cake on a serving platter with the meringue side down and peel off the baking paper.
21. 21Spread the cream filling across the cake. After that, gently remove the other half of the cake from the baking paper and place the it over the cream filling, meringue side up.
22. 22ServeServe with fresh berries.