Buttery Kvæfjord Cake World's Best Cake Recipe

Preheat your oven to 350°F (175°C) and line a 10x15 inch (25x38 cm) baking sheet with parchment paper.

In a large bowl, cream together the softened butter and 1/2 cup of sugar until light, pale, and fluffy, about 3 minutes.

Beat in the 4 egg yolks one at a time, ensuring each is fully incorporated before adding the next.

Sift together the flour and baking powder, then alternate adding it to the butter mixture with the milk, mixing just until a thick, spreadable batter forms.

Spread the thick batter evenly across the prepared baking sheet using an offset spatula, creating a very thin layer.

In a clean, grease-free glass or metal bowl, whip the 4 egg whites until soft peaks form, then gradually add the 1 cup of sugar while continuing to whip until stiff, glossy peaks form.

Gently spread the meringue layer over the raw cake batter, then scatter the sliced almonds evenly over the top.

Bake for 30 to 35 minutes until the meringue is crisp, puffed, and a light golden brown, then let it cool completely in the pan.

While the cake cools, whip the heavy cream to stiff peaks, then gently fold it into the vanilla pastry cream until smooth and combined.

Cut the cooled cake in half crosswise, place one half on a serving platter meringue-side down, spread the pastry cream mixture over it, and top with the second half meringue-side up before chilling for 1 hour.