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World's best cake? Norwegian Blitz Torte might be it

I love to bake, so I often volunteer to bring a dessert when gathering with friends to celebrate a birthday. This month we celebrated my friend Ann's birthday. Ann has lived and traveled all over the world, spending some of her childhood in Argentina, so I initially set out to find an Argentine dessert, but then remembered a recipe I had wanted to try from the other side of the world - Norway. Just like that, the Norwegian Blitz Torte, aka, the World's Best Cake, became Ann's birthday cake.

The Norwegian Blitz Torte is an unusual, but seemingly light delicious cake; layers of cake batter, topped with a layer of meringue, sprinkled with almonds and then some cinnamon and sugar, that is baked and then made into a layer cake with a creamy custard filling. Added decadence can be achieved by folding some whipped cream into the custard layer and adding some berries.

The baked layers are ready for assembly with an added layer of pastry cream. Courtesy of Penny Kazmier

In Norway it is known as kvæfjordkake, and further investigation would reveal other European names including Berliner Luft Torte (Berlin Air Torte), Himmelstorte (Heaven's Torte), Tausenblättertorte (Thousand Leaves Torte), Jensen Torte, Jensen Hansen Torte, and even Schwimmbadtorte (Swimming Pool Torte)! The labels don't stop there. In 2002, it was also recognized as Norway's National Cake.

Since I don't speak any other languages, I will call it a Blitz Torte. The name comes from the speed with which it can be made. At first glance, the directions and components may seem like a lot, but once you make this tasty treasure, you will realize it is really not difficult at all, and the result looks as if you purchased it at a bakery.

The cake batter is very thick and requires spreading in the pan. It will seem to be a thin layer but does rise when baked. Before being placed in the oven, it is topped with a layer of meringue. So strange, I know, but the meringue adds some chew and crunch to the finished cake, but we are not finished yet, as a sprinkle of nuts and cinnamon and sugar add the pièce de résistance.

A layer of meringue is baked right on top of the cake layer for a Norwegian Blitz Torte. Courtesy of Penny Kazmier

And then there is my favorite part, the creamy filling. If you have time, homemade is best, but for a shortcut, you can easily substitute instant vanilla pudding that has been “doctored up” a little with some half and half and a little extra flavoring. However, if you have never tried making homemade custard, this is the time to try. Basically, you are making homemade pudding, and once you realize how easy it is, you may never buy a box again.

The key is to carefully add hot liquid to the cold egg mixture not to scramble the eggs. Quick whisking, and the slow addition of the hot to cold, is key. Even the most careful cook may end up with small egg bits in their finished custard, so be sure to strain it through a fine metal strainer before cooking, and yours will be as perfect as any professional chef.

Yes, this is a different type of cake, and the differences don't end in the ingredients. When assembling the cake, I found two different sets of instructions; one placed the first cake layer, cake side down, but all others said the meringue side should be touching the plate. You will see I put the cake side down in the photos, but now wish I had flipped the layer over to have the cake side adjacent to the creamy filling.

In my case, the custard layer spilled over the side of the meringue, making it a little soft and spoiling the texture. When I make this again, I will be sure to assemble it as if the meringue were a bun on the outside of my cake and cream sandwich. Doing this will also allow the cake to soak up some of the delicious cream. I can taste it now, yum.

True confession; the top and cream filling of my cake slid around a little as I drove in my hot car to my friend's birthday celebration, making it a little messier than if it had been cold the entire time, so keep this in mind if you are planning to travel with your cake.

In the end, my small “socially distant” group of friends enjoyed the cake and wanted to learn more about it because it was so different. Most of all, they liked how it tasted and didn't leave a crumb on their plates; the best sign of a winning recipe, so this may, in fact, be the “World's Best Cake.”

A Norwegian Blitz Torte is a different sort of cake; and though there are extra steps, it's easy to put together. Courtesy of Penny Kazmier

Norwegian Blitz Torte

Pastry Cream*

2½ cups whole milk, divided

½ cup sugar

¼ teaspoon salt

1/3 cup cornstarch

3 large egg yolks

1 large whole egg

2 teaspoons vanilla extract

½ cup heavy cream, whipped; optional

1½ cups berries - optional

Cake

8 tablespoons butter, at room temperature

½ cup sugar

¼ teaspoon salt

4 large egg yolks (save the whites for the topping), at room temperature

1 teaspoon vanilla extract

3 tablespoons milk

1 teaspoon baking powder

1 cup all-purpose flour

Topping

4 large egg whites

¾ cup granulated sugar

½ cup sliced almonds, or chopped pecans

½ teaspoon cinnamon

1 tablespoon sugar

For the pastry cream:

In a medium-sized saucepan, stir together 2 cups of milk, sugar, and the salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.

In a separate bowl, whisk the cornstarch, egg yolks, and whole egg with the remaining ½ cup milk.

Gradually, whisk approximately 1 cup of the hot milk into the egg mixture to temper the yolks. Whisking constantly to ensure eggs do not scramble.

Slowly, pour the egg mixture back into the remaining simmering milk, whisking constantly. Bring to a boil over medium heat (this may happen very quickly), stirring constantly with a whisk. Cook for 2 minutes, stirring constantly; the mixture will thicken significantly.

Remove from the heat, stir in the vanilla extract, and pour through a mesh strainer to ensure there are no cooked egg bits in the custard.

Transfer the filling to a heatproof storage container, and top it with a piece of plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Refrigerate until cool. May be made several days ahead.

Once pastry cream has cooled, gently fold in whipped cream if desired.

For the cake:

Preheat oven to 350 degrees. Lightly grease, and line with parchment, two 14x4.5-inch tart pans. You may also use one 9x13-inch, or two 8- or 9-inch round cake pans.

Using a mixer, beat together the butter, sugar, salt, and egg yolks until well combined. Scrape down the bowl, and beat briefly until combined.

Add vanilla, milk, baking powder, and flour; the batter will be stiff.

Spread batter evenly in prepared pans (it will barely cover the bottom of the pans; that's OK).

For the topping:

Using an electric mixer, or stand mixer with a whisk attachment, whip the egg whites until foamy; gradually add the ¾ cup sugar and continue to beat until the meringue is smooth, glossy, and somewhat stiff (but not stiff enough to form rigid stand-up points).

Spread meringue on the cake batter and top with almonds. Combine cinnamon and sugar: dust on top.

Bake cakes 30 minutes, until the almonds are lightly browned. The cakes will puff up significantly; don't worry, they'll settle as they cool.

Remove cakes from oven, and allow them to cool for 15 minutes. Carefully loosen the edge of each cake, and gently remove from pan, removing parchment prior to placing onto a rack to cool completely. Once cooled, you may trim edges of cakes to even them out if desired, but it is not necessary.

To assemble:

If cake was baked in a 9x13-inch pan, using a serrated knife, cut cake in half. (Your choice - by width or length.)

When ready to assemble place cake - meringue side down - on platter. Top with pastry cream and berries if using. Top with remaining cake layer, meringue side up.

Refrigerate until ready to serve. This cake is actually better if it is allowed to sit a few hours in order for the cake to absorb some of the filling.

*You may also substitute a small box of instant vanilla pudding, but instead of using only milk, use equal parts milk and half and half. Adding a little extra vanilla or almond extract is tasty, too.

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