Kvæfjordkake, often called Norway’s best cake, layers a soft butter cake with crisp almond meringue and vanilla cream. The cake and meringue bake together in one pan, then the cooled slab is split and filled; Norwegian families make it in several versions, so this is a practical home-style take rather than the only way to make it.
Ingredients
- For the cake base: ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 4 large egg yolks, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon fine salt
- ⅓ cup (80 ml) whole milk, at room temperature
- For the meringue: 4 large egg whites, at room temperature, with no trace of yolk
- ¾ cup (150 g) granulated sugar
- ½ cup (45 g) sliced almonds
- For the vanilla custard cream: 2 cups (480 ml) whole milk
- 4 large egg yolks
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- ⅛ teaspoon fine salt
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (14 g) unsalted butter
- 1½ cups (360 ml) cold heavy cream
Instructions
- Make the custard. In a medium saucepan, whisk the 4 custard yolks, sugar, cornstarch, and salt until smooth. Gradually whisk in the milk. Cook over medium heat, whisking constantly and scraping the corners, until the custard thickens and bubbles gently, about 8–10 minutes. Keep whisking for about 1 minute after it bubbles. Check the center with a food thermometer: the custard, an egg dish, must reach the USDA FSIS safe minimum of 160°F (71°C). Take the pan off the heat and whisk in the vanilla and butter. Transfer the custard to a shallow bowl and press plastic wrap directly onto its surface. Refrigerate for 1 hour, until cold.
- Prepare the pan and cake batter. Heat the oven to 350°F (177°C). Line a 9-by-13-inch (23-by-33-cm) metal baking pan with parchment, leaving a little overhang on the two short sides. In a large bowl, beat the softened butter and the cake sugar until pale and creamy, about 2–3 minutes. Beat in the 4 cake yolks one at a time, then mix in the vanilla. In a separate bowl, whisk the flour, baking powder, and salt. Add the dry mixture in three additions, alternating with the milk, and mix just until no dry flour remains. Spread the thick batter evenly in the lined pan, taking it all the way to the corners.
- Whip the meringue. Using a clean, dry bowl and whisk, beat the egg whites on medium speed until foamy. Increase to medium-high and add the meringue sugar gradually, about a tablespoon at a time. Continue beating until the meringue is glossy and holds stiff peaks when the whisk is lifted, about 5–7 minutes. Spread it gently over the cake batter without pressing it down. Scatter the sliced almonds evenly over the top.
- Bake the cake. Bake on the center rack for 25–30 minutes, until the meringue is lightly golden and feels set on top. Check the center of the egg-based meringue with a food thermometer; it should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the top browns too quickly before the center reaches temperature, loosely tent the pan with foil and continue baking. Cool the cake completely in the pan, about 1 hour. A little cracking in the meringue is normal.
- Finish the cream. Once the custard is cold, transfer it to a bowl and whisk briefly until smooth. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks: it should hold its shape but still look smooth, not grainy. Fold the whipped cream into the custard in two or three additions. Stop as soon as the mixture is evenly combined so the filling stays light.
- Fill and chill. Use the parchment to lift the cooled cake from the pan. With a long serrated knife, cut the slab crosswise into two equal pieces, each about 6½ by 9 inches (16.5 by 23 cm). Slide a flat board or serving plate under one piece, meringue side up. Spread the vanilla cream over the cake layer, leaving a narrow edge clear, then place the second piece on top with its meringue facing up. Refrigerate for 2 hours before slicing so the filling firms. Use a sharp serrated knife and a gentle sawing motion to keep the top neat.
Tips
- Separate eggs carefully. Even a small amount of yolk can keep the whites from whipping properly. Separate each egg over a small cup first, then move the clean white into the mixing bowl. Room-temperature whites whip more readily, but keep the custard and dairy refrigerated while you work.
- Whisk the custard continuously. Cornstarch can settle and egg yolks can form small curds if the pan is left unattended. Use medium heat rather than rushing it over high heat, and scrape the bottom and edges as you whisk. If a few lumps remain, press the finished custard through a fine sieve before chilling.
- Choose a useful substitute thoughtfully. If you cannot find sliced almonds, use finely chopped almonds; the topping will be less delicate but still crunchy. For a dairy-free version, plant milk and dairy-free butter can be used in the cake and custard, but the custard may set less firmly and the flavor will change. Whipped coconut cream can replace heavy cream, though it gives the filling a noticeable coconut taste.
- Let every layer cool fully. Warm cake melts the whipped cream, while warm custard can loosen it. If your kitchen is warm, keep the bowl of finished filling chilled while you cut the cake, and return the assembled cake to the refrigerator promptly.
Serving Suggestions
Serve Kvæfjordkake cold or just slightly cool, cut into modest slices: the meringue, cake, and cream make a rich portion. It is a natural choice for birthdays, holiday tables, afternoon coffee, or a celebration where a single large cake is easier to serve than individual pastries. A cup of black coffee is a classic-feeling match, while tea or a glass of cold milk works well too.
For clean slices, chill the assembled cake for the full 2 hours and wipe the knife between cuts. The meringue will crack a little under the blade; that is part of its texture, not a sign that the cake has gone wrong. A few fresh berries on the plate add a tart contrast, but serve them alongside rather than piling wet fruit onto the meringue, which can soften it.
Variations
Some versions use a richer custard, while others fold whipped cream into pastry cream as this recipe does. For a little citrus fragrance, add 1 teaspoon finely grated lemon zest to the cooled custard before folding in the cream. Keep the amount restrained so the vanilla and almond remain the main flavors.
For a more pronounced almond note, replace ½ teaspoon of the vanilla in the custard with almond extract. Almond extract is concentrated, so avoid adding a full teaspoon unless you want it to dominate. You can also replace the sliced almonds with chopped hazelnuts, though that gives the topping a different, more distinctly nutty flavor.
If you prefer a less sweet filling, reduce the custard sugar by 1 tablespoon (12 g); the meringue itself should keep its stated sugar amount because that sugar helps it whip and hold. For a smaller gathering, the cake can be baked in two separate 8-inch (20-cm) round pans lined with parchment, but check early because the thinner layers may bake faster. The rectangular pan method is simpler for a first try and makes the traditional layered look easy to achieve.
Storage and Reheating
Because the filling contains cooked custard and whipped cream, do not leave the assembled cake at room temperature for more than 2 hours. Cover leftovers and refrigerate them promptly; they are best within 2 days, though they can generally be kept for up to 3 days when held at 40°F (4°C) or colder. The meringue gradually softens as it absorbs moisture from the cream, so the cake is crispest on the day it is assembled.
This is a chilled dessert and should not be reheated. Freezing is possible, but it changes the filling texture and makes the meringue softer after thawing. If you choose to freeze portions, wrap them well, freeze for up to 1 month for best quality, and thaw overnight in the refrigerator; expect a less crisp top. For better results when planning ahead, bake the cake slab and make the custard a day in advance, keep both covered in the refrigerator once cool, then whip the cream, assemble, and chill before serving.
Frequently Asked Questions
Why is it called the best cake in the world?
Kvæfjordkake is widely known in Norway by the nickname verdens beste, meaning “the world’s best.” The name is affectionate and celebratory, not a formal ranking. Its contrast of tender cake, airy almond meringue, and cool cream helps explain why it became a favorite for special occasions.
Can I make the cake components ahead?
Yes. Bake the cake slab, cool it completely, and store it covered in the refrigerator for up to 1 day. The custard can also be made a day ahead and refrigerated with wrap pressed against its surface. Fold in freshly whipped cream and assemble the cake on the day you plan to serve it for a lighter filling and a crisper meringue.
Why did my meringue turn flat or weep?
Grease or yolk in the bowl can prevent the whites from building volume, and adding sugar too quickly can leave the mixture grainy. Use a clean bowl, add sugar gradually, and beat until the meringue is glossy with stiff peaks. A little syrup or moisture after the cake is filled is normal over time, especially after refrigeration.
How do I know the cake is baked without crushing the meringue?
Look for a lightly golden, set surface and check the center carefully with a food thermometer, inserting it into the meringue without touching the pan. It should reach 160°F (71°C). If it needs more time, protect the top with a loose foil tent so it does not darken too much.
Can I use store-bought custard?
You can use a thick, chilled vanilla custard, but choose one firm enough to hold between cake layers. Fold it with the whipped cream gradually and stop if the filling starts to look loose. Homemade custard gives you more control over thickness and vanilla flavor, but a prepared custard can save active cooking time.
Can I make this cake gluten-free?
A cup-for-cup gluten-free flour blend that contains a binder can replace the all-purpose flour in the cake base. The crumb may be a little more delicate, so cool the slab completely before lifting or cutting it. Check that the blend is intended for baking; single-ingredient nut flours do not behave like wheat flour in this batter.
Related
- Norwegian Recipes: Old-Time Favorites to Cook at Home
- Traditional Norwegian Pancakes: Thin, Buttery Pannekaker
- Norwegian Lefse Recipe for Tender Potato Flatbread
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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