With a layer of moist cake, a layer of crispy meringue and a layer of dreamy whipped cream, this cake may just have everything
It’s the kind of cake alchemy of my dreams: A glossy, sweet meringue spread over cake batter and baked together until the meringue is bronzed and crisp while the cake reaches optimum moistness and fluffiness. Then it’s finished with a creamy, cool layer of custard, pastry or whipped cream sandwiched between the layers, taking this cake to the realm of otherworldly.
It’s no surprise that the cake is known as “Verdens beste,” or the “world’s best.” It’s officially called Kvaefjordkake, named after the Norwegian municipality of Kvaefjord, and is considered Norway’s national cake.The blitz torte is not difficult to assemble, and I’ve made it even easier. This version is assembled in a bowl with a whisk , and the filling is a simple whipped cream — no need to cook a custard or assemble a pastry cream.
Wait 20 minutes before removing the cake layers from their pans. If you try to remove them too soon, the meringue topping will stick when you invert them . If the meringue sticks despite your best efforts — perhaps because of humidity — attempt to remove the layers from the pan with two large spatulas. And if you do end up with any imperfections on the surface of the cake, they’re easy enough to hide.
To toast the coconut, spread it on a baking sheet and place it in a 350-degree oven for 5 minutes after the cake layers are removed. Or, heat a medium skillet over medium heat and add the coconut. Toast it, stirring frequently, until it is light brown and crisp. Transfer to a plate to cool. If you do not want to make your own sling, you can buy parchment rounds with tabs that hang over the sides of the pan for easy lifting.The cake is best the day it’s made but can be lightly wrapped and refrigerated for up to 3 days. Remove leftovers about 30 minutes before serving.Click the bookmark icon at the top of this page, then go to
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