Kvæfjordkake, verdens beste, The World’s Best Cake

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

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

Kvæfjordkake, verdens beste, The World’s Best Cake

Kvæfjordkake AKA Verdens beste, The World’s Best Cake

This is a Norwegian Meringue cake dubbed the WORLD'S BEST CAKE
Servings 12


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



  • 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.


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


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