Kvæfjordkake – the world’s best cake

Kvæfjordkake – “the world’s best cake” – comes from the northern region of Norway and traditionally appears at important celebrations such as christenings, weddings and birthdays. It has become known as Norway’s national cake and is even served on Constitution Day, 17 May. The cake is called Verdens Beste, which literally translates as “the world’s best”. Is it really the best? Two light layers of sponge cake topped with meringue and toasted almonds, sandwiched together with an equally light vanilla cream made from homemade custard and whipped cream – it certainly tastes wonderful. The cake is delicious, intensely vanilla-flavoured and sweet, with every reason to call itself “the world’s best cake”. Whether you will give it the same title, well… you’ll have to decide for yourself! I highly recommend giving it a try, especially as the recipe is neither complicated nor difficult :).

Note: It is best to prepare the custard for the vanilla cream the evening before (up to 3 days in advance) and store it in the fridge.

Ingredients for the cake:

• 150 g plain flour
• 1¼ tsp baking powder
• 100 g butter
• 100 g caster sugar
• 5 large egg yolks
• 2 tsp vanilla extract
• 3 tbsp milk

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and beat briefly to combine. Sift the flour and baking powder directly into the bowl, add the milk and fold together with a spatula, only until combined.

Line a 32 × 40 cm baking tray with baking paper. Spread the cake batter evenly over the tray with a spatula – it will form a thin layer.

Prepare the meringue.

Ingredients for the meringue:

• 5 large egg whites
• a pinch of salt
• 250 g caster sugar
• 1 tsp potato starch or cornflour
• 1 tsp lemon juice
• 50 g flaked almonds

All ingredients should be at room temperature.

Place the egg whites in the bowl of a stand mixer and begin whisking. Once lightly foamy, add the salt and continue whisking until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to whisk. You should have a thick, glossy meringue. Add the starch and lemon juice and whisk briefly. Spread the meringue over the prepared cake batter and sprinkle with the flaked almonds.

Bake at 160°C for approximately 30–35 minutes, or until the meringue is baked through, risen and lightly cracked, with a crisp surface. Leave to cool in the oven with the door slightly ajar.

Ingredients for the vanilla cream:

• 500 ml milk
• 4 large egg yolks
• 75 g sugar
• 25 g plain flour
• 25 g potato starch
• 1 tsp vanilla bean paste or the seeds from 1 vanilla pod
• 300 ml double cream, chilled

In a large saucepan, bring the milk and vanilla seeds to the boil. Remove from the heat immediately.

Place the egg yolks and sugar in the bowl of a stand mixer and beat until pale and fluffy (using the whisk attachment). Add the plain flour and potato starch and continue mixing until you have a smooth paste. Add 200 ml of the hot milk to the egg mixture and carefully whisk until combined. Pour the tempered egg mixture into the remaining hot milk and stir well. Return to the hob over medium heat and bring to the boil, stirring frequently. Once boiling, cook for approximately 1 minute, stirring constantly, until the custard thickens. Remove from the heat. Cover the surface of the custard directly with cling film and leave to cool completely without stirring. The custard can be stored in the fridge for up to 3 days.

Place the chilled double cream in the bowl of a stand mixer and whip until semi-firm. Add the cooled custard in three batches, whisking after each addition. Continue whisking until you have a smooth vanilla cream.

Assembly:

Cut the baked cake in half to create two smaller layers. Place the first layer on a serving platter, meringue-side down (!). Spread the vanilla cream evenly over the cake. Place the second layer on top, this time meringue-side up. Chill in the fridge for several hours before serving.

Kvæfjordkake – the world’s best cake should be stored in the fridge. For neat slices, use a serrated knife.

Enjoy!