Erik Lund's Kvaefjord Kake
By Gavin Yardley
February 10 2008

Top stuff!

Did you wonder how Erik Lund became such a good rugby player? His height and size and playing ability weren’t just down to his natural ability, no, it was a diet of Kvæfjord Kake, or “World’s Best Cake”, from his father’s homeland. If only the rest of us had been introduced to this at an earlier age!
Step 1 - First layer of base
5½ ounces butter
¾ cup sugar
6 egg yolks
1 teaspoon vanilla sugar
6 tablespoons milk
1 cup all-purpose flour
1½ teaspoons baking powder

Whisk the sugar and butter until smooth and pale. Fold in the other ingredients. Mix well. Spread on a 14 x 17 inch baking pan lined with baking/greaseproof paper.

Step 2 - Second layer of base (meringue)
6 egg whites
1 cup sugar

Whisk sugar and egg whites together until stiff peaks form (meringue). Spread evenly over base made in step 1. Sprinkle 4 ounces sliced almonds on top of the meringue. Bake the two layers together at 350 degrees Fahrenheit in lower part of the oven, for 25-30 minutes.

Step 3 - Filling
1 package instant vanilla pudding mix
1 cup heavy cream

To make filling, whip the cream and make the vanilla pudding separately. Then mix the cream and vanilla pudding gently together, and refridgerate until cold and firm. Let the cake cool down after removing it from the oven. Cut it in half. Spread the filling on top of one half, and cover with the other.