In moments of indecisiveness, inspiration can come unexpectedly. Sometimes, it just takes a good friend and a simple conversation to provide a little clarity that sparks an idea. That is how this cake – a combination of pavlova and cheesecake – came to be.
You see, the month of May is prime cake table ´kakebord´ time in Norway. With confirmations, weddings, celebratory parties, and, of course, 17 Mai (Norway’s Constitution Day), there’s no reason not to bake or at least indulge in the dessert conversation. There are traditional cakes, like kvæfjordkake, bløtkake, marzipan cake, kransekake. There are also newer favorites such as pavlova and brownies. One thing for is for sure, whether it’s chocolate, vanilla, meringue, marzipan, simple, extravagant, old or new, the most important thing is the love that is poured out and shared during the occasion and the cake is just a sweet indulgent that adds to memory.
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Yay for May! And layer cakes!
Kringler. Nordic pretzels of various forms of sweet, salty, filled, crispy and soft. But one kringle stands out as one of the most well-known in Norway and it hails from Bergen. It also happens to be a permanent fixture on the 17 Mai (Grunnlovsdag) table, as it finds its place alongside spekemat (cured meats) and rømmegrøt.