Kvæfjordkake
- Dessert
- Medium
- 8
- 1 hour 45 minutes
PT1H45M
Victoria Glass gets to grips with this stunning Kvæfjordkake recipe to celebrate Roald Dahl's birthday – read more about his lifelong love of all things edible in Victoria's article.
Ingredients
Kvæfjordkake batter
- 150g of butter
- 150g of caster sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 150g of plain flour
- 1 tsp baking powder
- 4 tbsp of whole milk
- 1 pinch of salt
Almonds
- 100g of flaked almonds
Meringue
- 4 egg whites
- 1 pinch of salt
- 200g of caster sugar
Filling
- 375g of whole milk
- 3 egg yolks
- 1 egg
- 75g of caster sugar
- 30g of cornflour, sifted
- 2 tsp vanilla paste
- 25g of unsalted butter , cut into small cubes
- 125ml of double cream
Method
1
Preheat the oven to 180°C/gas mark 4 and line a roulade tin with baking parchment
2
To make the batter, cream the butter and sugar together until light and fluffy. Gradually add the egg yolks, whisking between each addition to combine, followed by the milk. Stir in the vanilla and sift over the dry ingredients before folding in. Spread the cake batter evenly in the roulade tin
3
To make the meringue, whisk the egg whites with a pinch of salt until stiff, but not dry. Gradually, a spoonful at a time, whisk in the sugar until you have a thick, glossy meringue
4
Spread the meringue over the top of the cake batter and scatter over the flaked almonds. Bake for 35–40 minutes, or until a carefully inserted skewer comes out clean. Leave to cool in the tin on top of a wire rack
5
In the meantime, make the filling. Put the eggs, egg yolks, vanilla, sugar and cornflour in a heatproof bowl and whisk together until pale and creamy. In the meantime, heat the milk in a saucepan until it just comes to the boil
6
Pour the hot milk over the egg mixture and whisk together before transferring the mixture back to the pan. Stir continuously over a gentle heat for a minute or two, before increasing the heat and bringing to the boil
7
Keep stirring the bubbling mixture until the crème pâtissière has thickened. Take the pan off the heat and vigorously whisk in the butter until it has melted. Transfer to a jug and cover in cling film to prevent a skin forming. Once cool, transfer to the fridge
8
Whip the cream, add the cold crème pâtissière and whisk to combine. You can transfer the filling into a piping bag if you wish
9
Cut the cake in half and lift one piece onto a serving plate. Pipe or spread the filling generously over before layering the second piece of cake on top
10
Dust with icing sugar and transfer to the fridge until ready to serve
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