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

In a bowl, whisk together the 2 egg yolks, 2 tablespoons cornstarch, and 1/4 cup granulated sugar until smooth and pale.

Heat the 2/3 cup heavy cream and 3/4 cup milk in a saucepan. Split open 1 vanilla pod, scrape out the beans, and add both the beans and the pod to the saucepan. Once the milk starts to bubble around the edges, pour about half of it into the egg mixture, whisking constantly to temper the yolks. Return the saucepan to the heat, then pour the tempered egg mixture back into the saucepan with the remaining milk, continuing to whisk constantly. Cook until the mixture thickens enough to coat the back of a spoon, then lower the heat and whisk for another 30 seconds.

Pour the hot custard into a clean bowl. Cover it with plastic wrap, pressing the plastic directly onto the surface of the custard to prevent a skin from forming. Chill in the fridge until completely cool.

Cream together 2/3 cup butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Add the 5 egg yolks one at a time, beating well after each addition. In a separate bowl, whisk together the 1 1/4 cup flour and 1.5 teaspoons baking powder. Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup milk, beating until the batter is smooth. An electric mixer makes this quicker.

Preheat your oven to 320°F (160°C). Line a baking sheet with baking paper, then spread the cake batter evenly across it, forming a large rectangle.

In a clean bowl, whisk the 7 egg whites with 1 1/2 cups granulated sugar until you achieve glossy, stiff peaks. The meringue should hold its shape firmly when you lift the whisk.

Carefully spread the meringue over the cake batter on the baking sheet. Use a spatula to create some gentle waves or swirls on the surface. Sprinkle generously with sliced almonds. Bake for about 30 minutes, or until the meringue and almonds are golden brown.

In a cold bowl, whisk 1 1/4 cup whipping cream until it forms stiff peaks. Gently fold the chilled vanilla custard into the whipped cream until just combined.

Once the baked cake has cooled completely, cut it in half. You can use kitchen scissors or a sharp knife, slicing right through the baking paper if it's easier.

Place one half of the cake onto your serving platter, meringue side down. Carefully peel off the baking paper from this bottom layer.

Spread the cream filling evenly over the cake base. Then, carefully remove the baking paper from the second cake half and place it on top of the cream filling, meringue side up.

Serve the assembled Kvæfjord Cake, perhaps with some fresh berries on the side.