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Two The Worlds Best

Over 12500 views at Youtube makes this the most popular

Story

I just love this cake. I was first introduced to this during a birthday party in my early teens. It was my friend’s birthday and I still remember his mom making a double stacked cake tall as any American cake.  You won’t believe me before you taste this, but it might just be as good as the description. I know I’m one step closer to heaven cutting a big piece of this bad boy of a cake. Seriously it is that good! Also known as “Kvæfjordkake” in Norway.

Most people just go to the store and buy premade vanilla cream, or a powder that you add water to. Using the premade one is very quick to add to any recipe. If you want the best taste, and already using the powdered, you might as well make it from scratch. It takes very few basic ingredients and it’s easy. This recipe following The World’s Best will be twice the size as normal.

Ingredients

Black = Sponge part Red = Top layer Blue = Cream Green = Homemade Vanilla Cream

European Measurements
300g butter
300g sugar
300g white flour
2 tsp. baking powder
10 egg yolks
1 dl. whole milk
10 egg whites
350g sugar
150g chopped almonds
50g chopped walnuts
ChefNorway’s Vanilla Cream
5 dl. heavy cream
European Measurements
(Homemade Vanilla Cream)
10 egg yolks
4 tbsp. maizena (corn flour)
200g sugar
6 dl. milk
4 dl. heavy cream
1 tsp. vanilla

US Measurements

10.5 oz. butter
10.5 oz. sugar
10.5 oz. white flour
2 tsp. baking powder
10 egg yolks
½ cup whole milk
10 egg whites
12.5 oz. sugar
5.5 oz. chopped almonds
1.75 oz. chopped walnuts
ChefNorway’s Vanilla Cream
2 ½ cups heavy cream

US Measurements
(Homemade Vanilla Cream)

10 egg yolks
4 tbsp. maizena (corn flour)
7 oz. sugar
3 cups milk
2 cups heavy cream
1 tsp. vanilla

Directions

  1. Start with making the Vanilla Cream, as this needs a few hours of cooling time.
    1. Mix egg yolks, maizena and sugar in separate bowl that can handle boiling milk (high heat)
    2. To a pot add milk, heavy cream and vanilla
    3. Slowly bring to a boil, while stirring the whole time. You do not want the mix to get burned in any way
    4. Add half a cup of hot milk to the egg mixture, and whisk it quickly.
    5. Pour the egg mix into the pot.
    6. Slowly heat up the mixture while whisking.
    7. Stop when it gets a good thick consistent
    8. Pour into a long pan, which can fit into your fridge.
    9. Plastic wrap it.
    10. Leave it in the fridge to cool down. 1-2 hours should do it.
  2. When cooling time is over make whipped cream, with a few tablespoons of sugar.
  3. Split vanilla and whipped cream in two separate bowls.
  4. Mix lightly and let it cool down in the fridge until we use it for the cake.
  5. Now that the filling is in the fridge let’s start on the cake part
  6. Add butter and sugar (10.5 oz.) to a mixer bowl.
  7. Mix the butter and sugar white, 5-10 minutes!
  8. Add egg yolks, milk, white flour and baking soda. Mix for a few minutes.
  9. Pour batter into two baking pans. (Size 10x14″)
  10. Spread the batter. (Evenly make sure to get the corners)
  11. Next in the mixer Add egg whites and sugar (12.5 oz.)
  12. Mix on full speed until it’s very fluffy.
  13. Split this mixture as well and spread on top of the cake batter you worked with earlier.
  14. Crush walnuts and almonds and add to the top of the cake.
  15. Put it in the oven and cook for 30 minutes
  16. When it’s done let it cool down for 2-3 hours. In your fridge or freezer.
  17. Fold down the edges of the baking paper.
  18. Add a new baking paper on top of the cake, and flip it over.
  19. Pull off the paper stuck to cake bottom.
  20. Add a new baking paper and flip it again.
  21. You should see a difference between the two layers in the cake. Slice the top half of the cake.
  22. Take the top off and set it to the side.
  23. Add one of your bowls of vanilla and whipped cream, and spread it all over.
  24. Add the top back on.
Download Recipe
Oven Temperature

180o Celsius

355o Fahrenheit

Review

89%

Summary The name tells it all. The worlds best, and it's super popular with everyone I know. Takes a little bit of time to make, but a good effort gives a great result.

Cost
72%
Looks
87%
Taste
97%
Likability
100%

About The Author

2 Comments

  1. Lea

    Hei.
    What is the used of 5 stp vanilla?

    Reply
    • ChefNorway

      I have looked it now and can’t find where to add the 5 tsp. of vanilla either. I have updated with corrections 😀

      Thanks for helping out!

      Hope you still worked out the recipe!

      Reply

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