Kvæfjordkake (Norwegian “World’s Best Cake”)
- Mar 2
- 2 min read
Ingredients (Serves 8–10)
For the Sponge Cake:
4 large eggs
150 g sugar
150 g all-purpose flour
2 tsp baking powder
50 g butter, melted
50 ml milk
For the Meringue Topping:
4 large egg whites
150 g sugar
100 g sliced almonds
For the Custard Filling:
500 ml whole milk
1 vanilla pod or 1 tsp vanilla extract
4 egg yolks
50 g sugar
2 tbsp cornstarch
200 ml heavy cream, whipped
Preparation
Prepare the sponge cake:
Preheat oven to 180°C (350°F).
Beat eggs and sugar until light and fluffy.
Sift in flour and baking powder, fold gently.
Add melted butter and milk, mix carefully.
Pour batter into a greased and lined 24×30 cm baking pan.
Prepare the meringue topping:
Beat egg whites until soft peaks form.
Gradually add sugar and continue beating until stiff and glossy.
Spread meringue over the sponge batter and sprinkle with sliced almonds.
Bake the cake:
Bake for 25–30 minutes until sponge is cooked and meringue is golden.
Cool completely in the pan.
Prepare the custard filling:
Heat milk with vanilla until just boiling.
Whisk egg yolks, sugar, and cornstarch in a bowl.
Slowly pour hot milk into egg mixture, whisking constantly.
Return mixture to the pan and cook over low heat until thickened.
Cool completely, then fold in whipped cream.
Assemble the cake:
Carefully slice the baked cake horizontally into two layers.
Spread custard filling over the bottom layer.
Place the meringue-topped layer on top.
Serve:
Slice into squares or rectangles and serve.
Optional: dust with powdered sugar before serving.
Serving Suggestions
Serve with coffee or tea.
Can be served chilled or at room temperature.
Cooking Tips
Cool custard completely before folding in whipped cream to prevent curdling.
Use fresh, high-quality eggs for best meringue volume.
Slice cake carefully with a serrated knife for neat layers.
