I am glad to share with you all an exquisite Norwegian dessert known as Kvæfjordkake, also famously referred to as Verdens Beste, which translates to World’s Best Cake. This delightful cake was highly recommended to me by one of our followers. I couldn’t be more grateful for this suggestion as I fell in love with this cake from the very first bite.
This heavenly cake consists of two layers of soft vanilla sponge cake, which are topped with a luscious layer of crispy baked meringue and delicately toasted almonds. The cake is filled with smooth and creamy vanilla custard and whipped cream filling that makes this cake an absolute showstopper. It’s no surprise that this cake has been named the title of World’s Best Cake as it truly offers an amazing flavor and texture that is sure to transport you to a state of pure bliss.
The recipe for this cake is remarkably easy to prepare and can be made in advance to save time. Additionally, what makes this cake even more attractive to prepare is that it doesn’t require any fancy decorations. The crispy meringue and toasted almond topping are already eye-catching on their own.
How to make Norwegian Verdens Beste
To make this delightful Norwegian cake, start by preparing the vanilla pastry cream ahead of time. Let it cool to room temperature. Toast some almond flakes and set them aside for later. Grease two 8-inch (20cm) pans and line with parchment paper.
Prepare the cake layers
For the sponge cake layers, cream butter with sugar, add egg yolks, milk, vanilla extract, and sifted flour mixture. Divide the batter into the prepared pans and set them aside. Whip egg whites with salt, lemon juice, and sugar until stiff peaks form, and spread meringue on top of the cake batter. Sprinkle toasted almonds on top and bake until golden brown. Let cool.
Prepare the vanilla custard cream
Next, prepare the vanilla custard cream by dissolving gelatin in cold water and letting it soak. Dissolve the gelatin over low heat and pour it over the vanilla pastry cream, and mix to combine. In a separate bowl, whip some whipping cream until stiff peaks form, and gently incorporate it into the pastry cream mixture.
Assemble the Norwegian Verdens Beste
To assemble the cake, place one cake layer onto a serving platter, with the meringue side facing downwards. Place a cake ring around the cake and line it with an acetate sheet. Pour the vanilla custard filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up. Cover and refrigerate for several hours, or overnight. Before serving, dust the cake with powdered sugar.
I really hope you all to try this delightful Norwegian cake, Verdens Beste, and indulge in a scrumptious experience like no other. If you do, don’t forget to tag me on Instagram as I love seeing how this turns out for you. Enjoy!
Other custard desserts you may like to try
This Magic Custard Cake is a popular dessert that consists of a single batter that magically transforms into three distinct layers upon baking. A dense, moist custard layer on the bottom, a smooth, creamy custard layer in the middle, and a light, fluffy cake layer on top. The cake is simple to make and requires only a few ingredients, making it a quick and easy dessert that is sure to impress. This Eclair Cake is a delicious dessert that combines two layers of choux pastry with a generous amount of creamy and silky vanilla cream. I also recommend trying this delicate Cheesecake Flan. This cake is a delicious dessert that combines the creamy texture of cheesecake with the smooth, caramel-like consistency of flan. Check our full collection of Custard Desserts for more inspiration.
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Kvæfjordkake - Norwegian Verdens Beste - World's Best Cake
Ingredients
Vanilla Sponge Cake
- 6 tbsp (80g) butter , room temperature
- 1/3 cup (70g) sugar
- 3 egg yolks
- 3 tbsp (45ml) milk
- 1 tsp (5g) vanilla extract
- 2/3 cup (80g) flour
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
For Meringue
- 3 egg whites
- 1/4 tsp (1g) salt
- 1 tsp (5ml) lemon juice
- 3/4 cup (150g) sugar
- 1/2 cup (40g) almond slices
Vanilla Pastry Cream
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) flour
- 3 egg yolks
- pinch of salt
- 2 tsp (10g) vanilla extract
- 1 ¼ cup (300g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
For Decoration
- powdered sugar
Instructions
Prepare the vanilla pastry cream.
- It needs time to cool down before preparing the filling.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.
Toast the almond flakes.
- Toast the almond flakes in a pan stirring constantly. Set aside until ready to use.
Prepare the cake layers with meringue on top.
- Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
- Separate 3 egg whites from yolks. Set aside.
- In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.
- Sift the flour, baking powder and salt and gently incorporate into the butter mixture.
- Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.
- In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.
- Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.
- Bake for 25-30 minutes until golden brown. Let cool completely.
Prepare the vanilla filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.
Assemble the cake.
- Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.
- Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.
- Cover and refrigerate for 4-6 hours or even overnight.
- Before serving dust with powdered sugar.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I made this for my Norwegian father in law, and it was a big hit! I have made 5 cakes of yours, and they never disappoint!! Light, airy, melt in your mouth deliciousness! Not too sweet. Just right. Can’t wait to make the chocolate version!
So happy to hear that Jenn 🙂 Let me know when you try the chocolate version too.
I have made both the vanilla and chocolate versions of this cake and both are equally delicious. The crunch of the toasted almonds is wonderful against the smooth creaminess of the filling. Don’t be alarmed by how thin the cake and meringue layers are, which I was with the first cake. It all balances out in the end. Satisfying without being too sweet.
Hi Ella
I have made many recipes of you and I know that they will be as delicious as they look like in your tutorials. Thank you for sharing your knowledge with us!
I don’t have two spring pans 8″, Can I used instead the circular cake pans?
I am glad to hear that .. yes you can use circular pans as well. You just need to be more careful when removing the cake from but should be just fine.
Hello
I would like to make this cake for a birthday.
It would be helpful if you could tell me how do you think is best: to make it a day ahead or made partly a day ahead and assembled a couple of hours ahead. Unfortunately I have a small child and I don’t have time to make it the day it is served.
Thanks
Sorry for the late reply. Yes.. it is best to make a day in advance and refrigerate, so it has time to set. Let me know if you tried it out.
I’ve made both the vanilla and chocolate recipes. I love them! The classic version of Kvæfjordkake is rectangular but I love that you have converted the cake for round pans. I think the round cake looks more elegant and it emphasizes the pastry cream filling. One small adjustment I made to your recipe(s): There are a total of six eggs used. Three yolks are in the custard, three yolks in the sponge, three whites in the meringue, and three egg whites are left over (presumably for an egg white omelet).
Since there is an extra three egg whites, I’ve been beating them with the other three egg whites in the meringue batter (for a total of 6 egg whites in the meringue). I don’t change the dry ingredients. It doubles the meringue but does not double the sweetness. When the meringue is stiff, I use half of the merengue to gently(!) fold it into the sponge batter before I spread it into in the cake pans. The sponge becomes softer/light and slightly taller. The second half of the meringue is spread on top of the sponge batter layers, per the normal recipe instructions.
It doesn’t change the outcome significantly. It’s just slightly lighter, and higher, and makes it easier to spread the thin sponge batter in the cake pan because there is more batter to spread.
So glad you tried both recipes. I love this dessert, is one of my favorites. Cheers, Ella.
Your YouTube videos are excellent, BTW!
Thank you so much.