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

1. Start with the vanilla custard. Separate the egg yolks and keep the whites for the meringue. Whisk the yolks with the cornstarch and sugar in a bowl. Warm the cream and milk in a saucepan with the split vanilla pod and its seeds. When the milk starts to bubble, pour about half onto the egg mixture while whisking, then tip it all back into the pan and keep whisking over the heat. Once it thickens, drop the heat and whisk for around 30 seconds. Pour into a clean bowl, press cling film onto the surface, and chill.
2. For the cake, beat the butter and sugar until pale and fluffy. Add the egg yolks one at a time, keeping the whites for the meringue, then work in the flour combined with the baking powder and stir through the milk until smooth. Heat the oven to 320°F (160°C), line a baking sheet, and spread the batter into a large, even rectangle.
3. For the meringue, whisk the egg whites with the sugar until glossy and stiff. Spread it over the batter, lifting it into soft peaks with a spatula, and scatter over the almonds. Bake for about 30 minutes, until meringue and almonds are golden.
4. For the filling, whip the cream to stiff peaks, then fold in the chilled vanilla custard.
5. When the cake is cold, cut it in half, scissors work well as you can go through the paper too. Lay one half on a platter meringue-side down and peel off the paper. Spread on the cream filling, then sit the other half on top, meringue-side up. Serve with fresh berries.

Tips from the ZestyPlate Kitchen

• Make the custard in advance and chill it right through, so the cream filling sets firm rather than slumping.
• Spread the meringue straight onto the raw batter and bake the two together; that is how you get the joined sponge-and-meringue layer.
• Keep an eye on the meringue and almonds in the last few minutes so they colour to gold without catching.
• Let the cake go completely cold before you fill it, otherwise the cream softens and runs.