Kvæfjordkake (Verdens Beste) ~ The World’s Best Cake 

Gluten free option available (see notes at bottom of page).

Kvæfjordkake AKA Verdens beste, The World’s Best Cake

Inger

This is a Norwegian Meringue cake dubbed the WORLD'S BEST CAKE

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Servings 12

Ingredients

  

Ingredients to make the Sponge

• 1/2 cup Butter (unsalted)
• 1/2 cup Brown Sugar
• 4 Egg Yolks (large eggs)
• 1.5 cup Almond Flour You can use regular all purpose flour
• 1.5 tsp Baking Powder
• 1 tbsp Vanilla essence
• 1/2 cup Milk

Ingredients to make the Meringue

• 4 Egg whites (large eggs)
• 1 cup Brown Sugar
• 1 cup Almond Flakes

Ingredients to make the custard filling

• 2 cups Full Cream Milk
• 1/4 cup Brown sugar
• 2 egg yolks (large)
• 3 tbsp Tapioca flour You can also use corn starch
• 2 tsp Vanilla essence
• 300 ml Thickening Cream

Instructions

 

Instructions:

• Preheat your oven to 350°F (175°C).

Prepare the Cake Batter:

• Mix the butter and granulated sugar together until pale and creamy. Add egg yolks one at a time. Mix in the milk. I use the mixmaster on a medium setting for this.
• Add vanilla essence, almond flour, and baking powder, and mix until well combined.
• Spread the batter evenly onto the prepared cake pan. (Note that the sponge will expand while it's in the oven).

Prepare the Meringue topping:

• In a mixing bowl, mix the egg whites on medium setting. Add the brown sugar gradually. Continue until stiff peaks form.
• Spread the meringue on top of sponge. You can create peaks with the meringue for visual effects. Spread almond flakes on top.
• Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.

Make the custard filling

• Mix egg yolk and sugar in a bowl. Add the Tapioca starch.
• Heat the Full Cream milk without it boiling and add vanilla essence.
• Add the heated milk to sugar and egg yolk and mix it together.
• Heat the mixture on the stove to thicken it.
• Whip the cream until soft peaks form. Mix in with the custard.

Decorate the Cake:

• When the sponge has cooled down, slice in in two, separating the top from the base.
• Gently remove the top layer. Fill the middle with the custard cream. Assemble the top layer(meringue layer) back on top of the cake.
• Chill and Serve:
• Refrigerate the Kvæfjordkake for at least a couple of hours before serving. This allows the flavors to meld and the cake to set.
• Slice and Enjoy:
• Once chilled, slice the cake and serve. Enjoy the delicate layers, creamy filling, and crunchy almonds.

Notes

This is a gluten free option. You can of course use normal flour and corn starch if you don’t require gluten free.