Kvæfjordkake: the official cake of Norway / Entertainment / The Foreigner

Kvæfjordkake: the official cake of Norway. This treat is often called “Verdens Beste”, thanks to layers of meringue, vanilla cream, and almonds. It's also a popular choice for Norway's National Day on 17th May. This week’s recipe is courtesy of Seattle’s Nordic Heritage Museum, and was first published in their cookbook, Tasty Traditions. This traditional Norwegian cake delights with meringue, vanilla cream, and almonds, deserving the esteemed nickname of “Verdens Beste” (The World’s Best Cake).

cakes, baking, norway, paywall, food, 17may



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Kvæfjordkake: the official cake of Norway

Published on Saturday, 31st January, 2015 at 09:02 under the entertainment category, by Seattle Nordic Heritage Museum.
Last Updated on 6th May 2016 at 10:09.

This treat is often called “Verdens Beste”, thanks to layers of meringue, vanilla cream, and almonds. It's also a popular choice for Norway's National Day on 17th May.

Kvæfjordkake
This traditional Norwegian cake deserves the esteemed nickname of “Verdens Beste” (The World’s Best Cake).Kvæfjordkake
Photo: TINE Mediebank


This week’s recipe is courtesy of Seattle’s Nordic Heritage Museum, and was first published in their cookbook, Tasty Traditions.

This traditional Norwegian cake delights with meringue, vanilla cream, and almonds, deserving the esteemed nickname of “Verdens Beste” (The World’s Best Cake).

In September 2002, Kvæfjordkake was voted Norway’s national cake by Nitimen’s listeners, beating marzipan cake, carrot cake, kransekake, and chocolate cake.

Cake
½ cup butter
½ cup sugar
4 egg yolks
¾ cup flour
1 ½ tsps baking powder
1 tsp vanilla extract
4 tbsps milk

Meringue
4 egg whites
7/8 cup sugar
½ cup coarsely chopped almonds

Filling
3-oz package of vanilla pudding
1½ cups milk
1 ½ tsps unflavored gelatin
1 cup whipped whipping cream

Verdens beste - Kvæfjordkake
Verdens beste - Kvæfjordkake
TINE Mediebank
Grease a rectangular cake tin, about 8 x 15 inches. Line it with parchment paper. Let the paper extend some out of the pan, because the cake rises. Grease the paper lightly.

Cream butter and sugar until light. Add the egg yolks and vanilla. Mix baking powder with flour and add alternatively with the milk. Spread the batter evenly over the pan.

Beat the egg whites stiff. Beat in sugar, a little at a time until mixture is stiff. Carefully spread on top of the cake batter, and sprinkle with the almonds. Bake the cake on the middle rack of the oven at 350° for about 25 minutes. Cool the cake a little and slide it with the paper onto a wire rack. The cake should be inverted.

For the filling, make up a 3-oz package of vanilla pudding using 1½ cups milk. Fold in 1½ tsp unflavored gelatin dissolved in 1 tablespoon hot water. Let cool. Fold in up to 1 cup whipped whipping cream. Slice the cake in two horizontally, spread the filling on the bottom half and place the other on top. Whipped cream may be served in a bowl on the side with the cake.

Kvæfjord is a small town in Northern Norway, where this “official cake” of Norway began. There are many variations of the recipe. At least one adds rum extract to the filling.

This article originally appeared in the Jan 30, 2015 issue of the Norwegian American Weekly. Click here to subscribe.



Published on Saturday, 31st January, 2015 at 09:02 under the entertainment category, by Seattle Nordic Heritage Museum.
Last updated on 6th May 2016 at 10:09.

This post has the following tags: cakes, baking, norway, paywall, food, 17may.





  
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