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You are probably thinking that this looks like a white princess cake or just a regular marzipan cake, but it is not. This cake is inspired by Sverre Sætre a Norwegian pastry chef that made a white lady cake in one of his books some years ago. This is my version, and my recipe, and I certainly hope I made the Norwegians proud with this cake.
The key ingredient is eggs. The whites are used to make the crisp, chewy almond meringue, and the yolks to make both the sponge base and the custard filling. The cake originates from Kvæfjord, an area close to Vesterålen and Lofoten in the north of Norway.
The meringue, vanilla cream and almond-packed sponge cake is known and enjoyed throughout the land and considered by some to be Norway’s national cake. The key ingredient is eggs. The whites are used to make the crisp, chewy almond meringue, and the yolks to make both the sponge base and the custard filling.
There is no one typical cake served at a Norwegian wedding, but there are some that are much more common than others. Perhaps the best known is the spectacular kransekake, also commonly served at christmas time. A well-made kransekake is quite the sight: Kransekake.
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