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Tilbake til oppskriften på norsk !

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!

Cake :

• 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

Meringue :

• 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.

Filling :

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!

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