Kvaefjord Cake (World’s Best)
150 gr, scant 3/4 cup butter
5 egg yolks
125 gr about 1/2 cup sugar
150 gr about 3/4 cup flour
1 tsp baking powder
4-5 tablespoons milk
5 egg whites
180 gr or 1-1/4 cup sugar
100 gr or about 4-5 tablespoons chopped almonds
1 package (4 oz rum or vanilla pudding mix) using 3 dl or 1-1/4 cups of milk or
we make it easy by using finished Swiss Maid vanilla puddings from the supermarket and use three out of a package of six.
3 dl or 1-1/4 cups whipping cream
2 tsp vanilla sugar but it can be left out.
Preheat oven to 350F. Beat butter and sugar until light and fluffy. Beat in the egg yolks, one at a time. Sift the flour with the baking powder and add alternately with the milk. Pour into greased (and lined with greased parchment paper) baking pan about 17X12 inch.
Beat egg whites until stiff but not dry and gradually add the sugar and beat until stiff and glossy (all told about 5 min). Spread egg white over the cake batter. Sprinkle with almonds. Bake 20-25 minutes. Cool and halve.
Whip the cream and fold into the pudding. Spread one of the halved cake layers with the cream mix and then top with the other cake layer. Enjoy!
Thank You Laila Hafner