Verdens Beste
Literally "the world's best" — meringue-topped sponge layered with vanilla cream and toasted almonds.
Cultural Context & History
Voted the national cake of Norway, kvæfjordkake — better known as "the world's best" — layers airy sponge, crackling almond meringue and vanilla cream into pure celebration.
Ingredients
- 150 g butter, softened
- 120 g caster sugar
- 5 egg yolks (whites saved for the meringue)
- 150 g plain flour
- 1 tsp baking powder
- 5 tbsp milk
- For the meringue: 5 egg whites, 200 g caster sugar, 100 g sliced almonds
- For the filling: 300 ml vanilla custard, 300 ml double cream, whipped
Recommended Tools
- Electric whiskWhips the whites to a stiff, glossy meringue with ease.
- Large flat baking sheetBakes the sponge and meringue in one even layer.
- Offset palette knifeSpreads the meringue and cream cleanly to the edges.
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Step-by-Step Instructions
- 1
Cream the butter and sugar until pale, then beat in the egg yolks one at a time. Fold through the flour, baking powder and milk and spread the batter evenly onto a parchment-lined baking sheet.
- 2
Whip the egg whites with the sugar to a stiff, glossy meringue and spread it gently over the batter. Scatter the sliced almonds across the top.
- 3
Bake at 175°C for 25-30 minutes, until the meringue is crisp and pale gold, then leave to cool completely on the tray.
- 4
Fold the whipped cream into the custard. Cut the cake in half, spread the filling over one piece meringue-side up, and top with the second to sandwich.
- 5
Chill thoroughly before slicing, so the filling sets and the cake cuts cleanly.
Chef's Tip
This cake is better the day after baking — an overnight rest lets the meringue soften into the cream and the flavours settle, which is exactly why Norwegians make it ahead.
Chef's Tip
Whip the whites in a spotlessly clean, grease-free bowl; any trace of yolk or fat will stop the meringue reaching the stiff peak it needs.
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