Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
If you've got heavy cream, almonds and whipping cream, you're most of the way to this Norwegian dessert: about 150 minutes of cooking across 25 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 25 steps.
You'll mainly reach for oven and saucepan. At involved difficulty across 25 steps, it's worth setting aside proper time for. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Vanilla custard
- Separate the egg yolks and set aside the whites to use in the meringue.
- Whisk together the egg yolks, cornstarch and sugar in a bowl.
- Heat the cream and milk in a saucepan.
- Split open the vanilla pod and add the beans to the saucepan.
- Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly.
- Then return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly.
- Once the mixture thickens lower the heat and continue whisking for about 30 seconds.
- Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard. Chill in the fridge.
- Cake
- Mix together butter and sugar until light and fluffy.
- Add egg yolks one at a time, setting aside the egg whites for the meringue.
- Add the flour mixed with baking powder.
- Stir in the milk, beating until smooth (you can use an electric mixer if you prefer).
- Preheat oven to 320°F (160°C). Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle.
- Meringue topping
- Whisk together the egg whites and sugar until you get glossy, stiff peaks. The meringue should hold its form – if it still melts continue whisking.
- Spread out the meringue on top of the cake batter. Use a spatula to form light waves with the meringue. Sprinkle almonds on top of the meringue. Bake for about 30 minutes, until the meringue and almonds are golden.
- Cream filling
- Whisk the cream into stiff peaks. Carefully fold in the vanilla custard.
- Assembly
- Once the cake has cooled, cut it in half. You can use scissors for this, or a knife on a cutting board, slicing through the baking paper as well.
- Place half of the cake on a serving platter with the meringue side down and peel off the baking paper.
- Spread the cream filling across the cake. Then carefully remove the other half of the cake from the baking paper and place it over the cream filling, meringue side up.
- Serve with fresh berries.
You'll use: Oven · Saucepan · Pan · Whisk · Mixer
Watch how it's made
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Ingredient substitutions
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
Tips & common questions
How long does Kvæfjord Cake “Verdens Beste” (World’s Best Cake) take to make?
About 150 minutes from start to finish — an estimate based on the 25 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of cornstarch?
Try 2 tbsp flour per 1 tbsp cornstarch (as thickener). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Kvæfjord Cake “Verdens Beste” (World’s Best Cake) vegetarian?
Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.
Related recipes
Recipe data for Kvæfjord Cake “Verdens Beste” (World’s Best Cake) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.