Almond and Meringue Sponge Cake (Norwegian Kvaefjordkake)

Kvaefjordkake has been Norway's "National Cake" since 2002 and is also commonly referred to as "verdens beste kake" or "world's best cake". It's quite a claim, but not without some justification. A light sponge is topped with meringue and strewn with almonds before baking, then cut in half and filled generously with crème diplomat (sometimes called crème légère), which is essentially crème pâtissière lightened with whipped cream. Cake, meringue and custard all in one dessert.

Kvaefjordkake Batter:
5⅓ oz butter (150 g)
5⅓ oz caster sugar (150 g)
4 egg yolks
1 tsp. pure vanilla extract
5⅓ oz all-purpose flour, unbleached (150 g)
1 tsp. baking powder
4 Tbsp. whole milk
1 pinch kosher or sea salt

Almonds:
3½ oz flaked almonds (100 g)

Meringue:
4 egg whites
1 pinch kosher or sea salt
7 1/16 oz caster sugar (200 g)

Filling:
13¼ oz whole milk (375 g)
3 egg yolks
1 egg
2⅔ oz caster sugar (75 g)
1 1/16 oz cornflour, sifted (30 g)
2 tsp. pure vanilla paste
1 oz unsalted butter, cut into small cubes (25 g)
4¼ oz double cream (125 mL)

Preheat the oven to 350°F (180°C, Gas Mark 4) and line a roulade tin with baking parchment.

To make the batter, cream the butter and sugar together until light and fluffy. Gradually add the egg yolks, whisking between each addition to combine. Stir in the vanilla and sift over the dry ingredients before folding in. Spread the cake batter evenly in the roulade tin.

To make the meringue, whisk the egg whites with a pinch of salt until stiff, but not dry. Gradually, a spoonful at a time, whisk in the sugar until you have a thick, glossy meringue.

Spread the meringue over the top of the cake batter and scatter over the flaked almonds.

Bake for 35-40 minutes, or until a carefully inserted skewer comes out clean. Leave to cool in the tin on top of a wire rack.

In the meantime, make the filling. Put the eggs, egg yolks, vanilla, sugar and cornflour in a heatproof bowl and whisk together until pale and creamy. In the meantime, heat the milk in a saucepan until it just comes to the boil.

Pour the hot milk over the egg mixture and whisk together before transferring the mixture back to the pan. Stir continuously over a gentle heat for a minute or two, before increasing the heat and bringing to the boil.

Keep stirring the bubbling mixture until the crème pâtissière has thickened. Take the pan off the heat and vigorously whisk in the butter until it has melted. Transfer to a jug and cover in cling film to prevent a skin forming. Once cool, transfer to the fridge.

Whip the cream, add the cold crème pâtissière and whisk to combine. You can transfer the filling into a piping bag if you wish.

Cut the cake in half and lift one piece onto a serving plate. Pipe or spread the filling generously over before layering the second piece of cake on top.

Dust with icing sugar and transfer to the fridge until ready to serve.