Description
This showstopping dessert, often known as Kvæfjordkake or “Verdens Beste Kake” in Norway, lives up to its bold name. It features a tender vanilla sponge cake base topped with sweet, cloud-like meringue and golden toasted almonds. Sandwiched with lightly sweetened whipped cream scented with vanilla and almond, this cake is rich yet airy and irresistibly elegant. Perfect for birthdays, brunches, or special occasions, it’s a beautiful balance of textures and flavors in every bite.
Ingredients
For the Cake
10½ Tbsp (1 stick + 2½ Tbsp) unsalted butter, softened
1⅔ cups granulated sugar, divided
½ tsp vanilla extract
1⅓ cups all-purpose flour
1 tsp baking powder
5 large eggs, separated
⅓ cup whole milk
For the Topping
¼ cup sliced almonds
For the Whipped Cream Filling
1 cup heavy cream
Seeds from ½ vanilla bean
¼ tsp almond extract (optional)
2–5 Tbsp granulated sugar, to taste
Instructions
1. Prepare the Cake Base
Preheat oven to 350°F (175°C) and place a rack in the center. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a mixing bowl, cream together softened butter and ⅔ cup sugar until light and fluffy, about 3 minutes. Add flour and baking powder and mix on low until combined. Add egg yolks, milk, and vanilla extract, and mix just until incorporated. Spread the thick batter evenly into the prepared pan.
2. Make the Meringue
In a separate clean bowl, beat egg whites on high speed. Gradually add the remaining 1 cup sugar and beat until soft peaks form. Gently spread the meringue over the cake batter in an even layer. Sprinkle sliced almonds on top.
3. Bake
Bake for 25–30 minutes, until the meringue is golden and puffed. Begin checking at 25 minutes to prevent the cake base from drying out. Remove from oven and let cool completely in the pan.
4. Prepare the Whipped Cream
In a large bowl, combine heavy cream, vanilla bean seeds, almond extract (if using), and 1 tablespoon sugar. Whip on high until soft peaks form. Taste and add additional sugar as desired. Do not overbeat.
5. Assemble the Cake
Once cooled, lift the cake from the pan using the parchment paper. Carefully slice the cake in half crosswise to create two rectangles. Place one half on a serving platter, meringue-side up. Spread whipped cream evenly on top. Place the second half of the cake, meringue-side up, over the cream layer. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
This cake is lightly sweet and benefits from adjusting the sweetness of the whipped cream to your taste. The original recipe contains minimal sugar in the whipped cream; feel free to sweeten it more if preferred. The meringue can create a thick top layer that insulates the cake—be careful not to overbake or the cake layer may dry out. Reducing the amount of meringue slightly (by ½ cup) is an option for a thinner top. Adding a touch of almond extract to the cake batter also enhances the flavor. This recipe is adapted from the Baker’s Royale blog.