Kvaefjordkake

Daytona Strong in the Norwegian American. Serves 12. 11 steps

cake				Spread batter on a baking tray lined with parchment paper, making a rectangle roughly 25cm x 50cm. Spread meringue on top. Sprinkle with almonds. Bake in moderate oven 25–30 minutes or until the meringue is puffed and golden. Cool for 5 minutes on the tray, then transfer to a baking rack and cool completely.
100g butter			beat until light and fluffy
120g sugar
4 egg yolks			beat in one at a time
160g flour	sift together		mix in flour and milk a little at a time, alternating between them; do not overmix
1 teaspoon baking powder
1 teaspoon vanilla extract	mix
3 tablespoons milk
meringue
4 egg whites		beat until stiff
pinch salt
200g sugar		beat in gradually, until glossy stiff peaks form; do not overbeat
1/2 cup chopped almonds
1 cup whipping cream	beat			Cut cake into two 25cm x 25cm squares. Place one on a platter, top with cream, then with the other square.

The official recipe uses a stiffer filling, which allows it to improve by sitting overnight (covered, in a cool place, but not the fridge). Make a custard by mixing 1 cup milk, 25g sugar, 1 teaspoon vanilla, and 1 1/2 tablespoons cornstarch, boiling until thick, then allowing to cool completely. Separately, whip 1 cup heavy cream, and then fold into the custard.

This recipe is too sweet for my taste. Most recent attempt: I made 1.5 times the cake recipe but with 180g sugar in the cake and 160g in the meringue. The meringue looked fine but it collapsed to a thin layer inside the cake. Need to investigate. Also, make sure the filling has some goopiness to it: don't use extra thick cream, beaten till it's hard.