In a large stand mixer set to medium or a large mixing bowl, whisk the butter and sugar together until light and fluffy. ½ cup plus 2 tablespoons (125 g) granulated sugar.Kvæfjordkake: World’s Best Cake (Verdens beste) You can also swap the vanilla in the custard for run essence if you prefer a rum custard. This is not a difficult cake to make and you can make it a day in advance to let the flavors come together even more. It’s reserved for celebrations – weddings, baptisms, confirmations, anniversaries, birthdays, and high holidays – and rightly so. Kvæfjordkake is luxurious and dreamy and has earned its title of the world’s best cake in the eyes of most Norwegians and those who have had the pleasure of eating it. Verdens beste og vel så det….!” – Ola Bremnes ![]() Ola Bremnes, a Norwegian author and muscian, immortilazed the cake in his song aptly tiled “Hymne til Kvæfjordkaka”. In 2002, an NRK radio show called Nitimen named Kvæfjordkake Norway’s national cake after it’s listeners voted 69% in favor of it over the other choices. Though kvæfjordkake and verdens beste are the titles most used today. It was known by other names as well marengsterte, drømmen, kongekake and pinocchiokake. It’s popularity went from a regional delicacy to a nationwide favorite around the 1970s, when Brita Edland, better known as Mor Hubro, wrote several articles about kvæfjordkake in the publication Norsk Ukeblad (Norwegian Weekly Magazine). But today, the agreed consensus is that the cake and meringue layers should contain either vanilla custard or rum custard and it is up to the baker whether to mix the custard of choice with whipped cream or not. Over time, the cake became widespread in Harstad and Kvæfjord, and eventually took on the name Kvæfjordkake because of the association of where Hulda was from. The recipe was passed from hand to hand, meaning the exact recipe that Hulda used in her cafe remains somewhat of a mystery. It contained an excessive amount of almonds and since almonds were quite expensive at the time, Hulda modified the recipe to contain less. ![]() One of these recipes was kongekake “king cake”. Known as one of northern Norway’s cafe pioneers, Hulda expanded her cake offerings by purchasing two recipes from a Danish pastry chef in the 1930s for the high price of 200 kroners. It opened in the 1920s by Hulda Ottestad and her sister who were from the neighboring area of Kvæfjord. On the island of Hinnøya in the town of Harstad, along the main street, once stood Café Alliance regarded as the finest cafe in town. Kvæfjordkake began its inception in the north of Norway and has earned it’s nickname as verdens beste, “the world’s best”. Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream.
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