Norwegian ‘Kvæfjordkake’

Set the oven’s temperature to 110 °C. Prepare a small baking tray with parchment paper.

Base:
Cream the butter and Sukrin until light and fluffy. Stir in the egg yolks, one at a time.

Add coconut flour, baking powder, and whipping cream. Coconut flour absorbs a lot of liquid, causing the batter to become quite sticky very quickly. Spread the batter evenly across the prepared baking sheet. To make this easier, use a butter knife or a large spoon dipped in water.

Meringue:
The egg whites should be whipped until nearly stiff before adding vinegar and Sukrin icing. Then whisk until the meringue is stiff. Spread the meringue over the batter and sprinkle with almond slices.

Bake in the middle of the oven for 1 hour and 15 minutes. After the baking time, switch off the oven but let the cake sit inside for a few minutes to gradually cool down. Finally, take the cake out of the oven and let it cool completely on a wire rack.

Cut the cake in half. Make some whipped cream or custard cream. Spread the cream on one half of the cake and top with the other. Strawberries or other fresh fruit might make tasty garnishes.