Today we suddenly decided to BBQ with your neighbor and I thought it would be nice to serve a dessert. After a quick trip to the store for fresh strawberries and heavy whipping cream, I found that I still had time to bake a cake instead of serving strawberries in a bowl with cream and sugar.
The choice fell on the «The world best» Kvæfjord cake, because it cool very quickly and can be filled with in a short time after baking. And by using some short cuts, the filling was made in just minutes. the cream was made by adding instant custard powder.
Make the cake in a large sheet pan!
- 8 ozm(225 gr) soft butter
- 8 oz (225 gr) sugar
- 7 egg yolks
- 1 egg
- 7 Tbsp milk
- 8 oz (225 gr) flour
- 1.5 tsp vanilla sugar / vanilla extract
- 2 tsp baking powder
- 7 egg whites
- 12.5 oz ( 350 gr) sukker
Creamy and filling:
- 3 cups (7 dl) hevy whipping cream
- 1 bag of custard powder * read note*
- 1.5 tsp vanillaexstract
- 1 – 2 Ib (500 – 1000 gr) strawberries
- almond flakes
* Use instant non coock custard powder. The bag I used was ment to be mixed in to 13 fl oz liquid.
Well I`ll just get started!
Sift the flour, baking powder and vanilla sugar ( if using) in a small bowl and set aside.
Add butter and sugar in the mixing bowl and cream until light and fluffy. If using vanilla extract mix that in to !!
Add the eggs and egg yolks one at a time and mix well between each addition.
Then pour in the milk and blend. Scrape the sides and bottom of the mixing bowl using a rubber spatula.
Then pour in the flour mixture and mix on low speed just until the flour is incorporated, it only takes a few seconds. The dough will look lumpy . Scrape the bowl once again and start the mixer at full speed for 10 seconds. STOP!
Divide the dough in a large sheet pan lined with baking paper. It would seem that there is not enough batter , but it is…. set pan aside while making the meringue .
Poure the egg white in a clean mixing bowl. Are there any traces of grease in the bowl, the meringue will not be whipped airy.
When it turn into white foam, pour in the sugar while the mixer is running at full speed. Beat a few minutes, until stiff spikes.
Devide the meringue evenly over batter in the sheet pan and sprinkle almond flakes on top.
Bake in the lower section of oven at 345 F (175 C ) degrees for 40 minutes .
Pull the cake by the baking paper onto wire rack, to cool for 15 minutes.
Place sheet of baking paper on top of the the cake, and then place a baking tray on top and turn the cake upside down. Let it cool completly.
Pour the custard powder, vanilla and heavy whipping cream in a mixing bowl and whip until cream.
Cut the cake into two equal halves and place one halves on a serving tray. I have after a tip from a reader started to put the bottom halves meringue facing down. That keep the meringue is fluffy and dry.
Spread half of the whipped cream on top of the bottom layer af the cake and cut up as much strawberries you want to add to your cake. Devide the remaining whipped cream on top and add the last half of the cake as a lid with the meringue facing up.
Set the cake cool until serving!