It is one of the most isolated islands in the world, located about 2400 km southwest of Cape good hope and about 1700 km north of Antarctica. Absolutely uninhabited, not counting the seals and a small colony of penguins. It is currently owned by Norway, which in 1971 declared it a reserve. When the French navigator Jean Baptiste Charles Bouvet-de-Lozier discovered it in the 18th century, he failed to reach it. He believes the island is part of the mythical Southern Mainland. Over the next century, Benjamin Morel managed to dock at the shores of the island and make successful catch of seals. Shortly afterwards, Captain Norris declares the island to be the property of Great Britain and gives it the name Liverpool. In the 1920s, the Norwegians declared it their territory, and their king renamed it Bouvetøya. The island is miniature – only 50 square kilometers, and its highest peak is 780 meters and is called Olav. Despite his small size, Jason Rody organized an expedition and climbed it with a film crew in 2012, making him the first person to step there. He leaves a time capsule in his ice.
For obvious reasons, the Bouvet cake will be Norwegian and not any but the most delicious cake in the world – Kvaefjordkake. Since 2002, this cake has been declared national for Norway. I thought very much about leaving her for the Norway, but I did not resist her description and decided that when it was time I would do another for her. The discoverer of the recipe is Hilda Otestad. In the mid-1930s, she bought two recipes for 200 kroner. One slightly modifies it by reducing the amount of almonds due to their high cost, and so Kvæfjordkake was born. I leave it to you to judge whether it deserves the title of “World’s Most Delicious Cake.” For me, it tastes good enough with its light cake base (meringue variant) and vanilla cream with cream. And all this topped with milled almonds. Here are the products you need:
For cake:
112 grams of butter
125 grams of sugar
4 yolks
4 tablespoon fresh milk
150 grams of flour
1 1/2 teaspoon baking powder
vanilla
For merengue:
4 egg whites
200 grams of sugar
50 grams of almond slice
For vanilla cream:
55 grams of sugar
2 yolks
2 tablespoon cornstarch
500 ml of milk
vanilla
300 grams of cream
Steps of preparation:
Preheat oven to 165 degrees. Beat the butter at room temperature with sugar. Gradually add the yolks one by one, no stopping stirring. Add the milk and beat well. Sift the flour with baking powder, add the vanilla and finally mix the dry and wet ingredients to homogeneity. Cover with baking paper and spread (for easier removal of the swamps) a rectangular tray measuring 30/32 by 40 cm. Pour the mixture and spread the dough with a spatula. It may seem difficult because it is quite sticky, but with more effort it works. The cake looks pretty thin, but don’t worry. It will swell when baking and will be sufficient for the cake. 😉
In a dry bowl and with a dry stirrer, whisk together the proteins with the sugar in the thick snow. I put a pinch of salt for a better look. The mixture should be thick and shiny. Carefully spread the meringue over the cake mixture and shape the egg whites to your liking. After baking, they will be in a shape that you decide is beautiful.
Sprinkle with the almonds on top and bake for 30 minutes in the oven.
It’s time to prepare the cream.
Whisk the egg yolks with sugar. Add the starch. Warm the milk on the stove and pour it over a thin stream without stopping stirring in the egg mixture. Put back on the stove and over low heat and stir constantly to cook the cream. Finally add the vanilla. Put on the ready-to-use cream for fresh storage so that it does not crust and cool. Separately beat the cream and finally mix with the vanilla cream.
The cake has already cooled, the cream has also, and it’s time to put together the most delicious cake. Carefully cut into two toasted cake. Place one half in a serving tray with meringue underneath.
Put cream on it. Do not worry if the cream is in more. I put the excess in a large bowl and added the cake pieces. You can also add berries. Would taste good. And in fact, no one was angry about the bonus dessert. 😉 After applying enough cream, place the second half of the meringue cake on top. So the middle part of the cake becomes very juicy, and the top and bottom are crunchy from the almonds.
The cake is a masterpiece. On the scale of difficulty is about the middle – 5. The taste is rich and the sweet is airy. Literally a blast of flavors in every bite. It really was a pleasant surprise for me, because after I started exploring Bouvet and the first article I realized that it was a desert island, I was desperate for what kind of cake to make there. Good thing the Norwegians still have a lot to show on the cakes map. And they do it straight with French finesse. Try it too. I promise you will not regret it at all.
Next destination – Burkina Faso.
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