Norwegian Kvæfjordkake

Instructions

1. Prepare the baking pan
   Preheat oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang on all sides for easy removal later.
2. Make the cake batter
   In a large bowl, cream together butter and half the sugar (1/2 cup) until light and fluffy. Add egg yolks one at a time, beating well after each addition. In a separate bowl, whisk together flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour. Stir in 1 teaspoon vanilla extract.
3. Prepare the meringue
   In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
4. Assemble and bake
   Spread the cake batter evenly into the prepared pan. Gently spread the meringue over the cake batter. Sprinkle sliced almonds over the meringue. Bake for 25-30 minutes, until the meringue is golden brown and a toothpick inserted into the cake layer comes out clean. Allow to cool completely in the pan.
5. Make the vanilla custard cream
   In a large bowl, whip the heavy cream with confectioners' sugar and vanilla bean paste until stiff peaks form. Be careful not to overwhip.
6. Cut and fill the cake
   Once cooled, carefully lift the cake out of the pan using the parchment paper. Cut the cake in half crosswise. If using the optional milk soak, lightly brush both cut sides with milk. Place one half, meringue side down, on a serving platter. Spread the whipped vanilla cream evenly over this layer. Top with the second half, meringue side up.
7. Chill and serve
   Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set. For the best texture, remove from refrigerator 15-20 minutes before serving. Cut into squares and serve.