The world's best or Kvæfjordkake is known to many. Since salty and sweet taste good together, we have made a variant with peanuts. It tastes very good and can be safely recommended.
Bottom:
150 g butter
150 g sugar
5 egg yolks
4 tablespoons milk
150 g wheat flour
1 teaspoon vanilla sugar
1 teaspoon baking powder
Meringue:
5 egg whites
180 g sugar
100 g salted peanuts
Fill:
2 dl whipped cream
2 teaspoons vanilla sugar
5 dl finished vanilla cream or cream
Set the oven to 175 ° C.
Stir butter and sugar until light and fluffy. Stir in the egg yolks and milk. Add flour, vanilla sugar and baking powder. Cover a long pan with parchment paper and spread the dough evenly.
Beat the egg whites almost stiff with a mixer, add the sugar in a thin stream while whisking and beat until you get a stiff and shiny meringue. Spread the meringue over the dough and sprinkle on the peanuts. Bake the cake in the middle of the oven for 15 – 20 minutes and cool it down.
Divide the cake into two equal parts. Place one part on the plate with the meringue down.
Mix cream and vanilla sugar with the vanilla / rum cream and spread the cream over the bottom.
Place the second cake part on top with the meringue facing up and serve.
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