Kvæfjord cake / The world's best - All the tricks for a perfect result!

Kvæfjord cake is a Norwegian classic and is called by many "the best in the world".


large Kvæfjord cake

Cake base

  • 180 gram wheat flour
  • 180 gram butter
  • 180 gram sugar
  • 6 pcs egg yolks
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp real vanilla sugar
  • 6 tbsp milk

Vanilla cream filling

  • 4 pcs egg yolks
  • 3 dl milk
  • 2 dl cream
  • 90 gram sugar
  • 40 gram cornstarch flour
  • 2 pcs small vanilla beans
  • 3 dl whipping cream

Italian meringue

  • 6 pcs egg whites
  • 50 gram sugar
  • 0,5 tsp salt
  • 300 gram sugar for syrup
  • 1,5 dl water


  • sliced almonds
  • strawberry
  • raspberry
  • blueberry

This is a delicious cake that consists of cake base, crispy meringue and a delicious cream in the middle. Here I will show you the tricks for a better result and a very good recipe.

Step 1

Start by making the cake base. Beat room temperature butter and sugar for about 5 minutes until it becomes white and more fluffy. Add one egg yolk at a time while the food processor is whipping the batter. Sift in the dry ingredients and whip a little more. Dilute with the milk until it has a smooth and fine consistency.

Dsc 0595
Dsc 0596

Step 2

Cover the frying pan with baking paper and spread the batter evenly. Put the cake in a preheated oven at 180 degrees. Put the pan in the middle of the oven and bake for 10 minutes. In this way, the cake rises a little and gets a little crust before you add the meringue.

Dsc 0600

Step 3

Now you're going to make the Italian meringue. The difference from a regular meringue is that you whip boiling syrup into the egg whites, which gives a fuller and shinier meringue. Add sugar and salt in a food processor together with the egg whites. Whisk for a few minutes until you get a full and even meringue. Boil sugar and water and cook for 7 minutes until it thickens. Dilute with the hot syrup directly in the meringue while the machine is whipping. Continue beating for 7-8 minutes so that the meringue cools down.

Dsc 0602
Dsc 0603

Step 4

Spread the meringue evenly over the half-baked cake base and sprinkle with almonds.

Dsc 0606
Dsc 0608

Step 5

Put the cake back in the oven and continue to bake for 15 minutes. Turn off the oven and open the oven door. Leave the cake to bake for 10 minutes.

Step 6

Remove the cake base from the frying pan and let it cool completely on a rack or kitchen workbench.

Dsc 0617

Step 7

Now you need to make the vanilla cream. Start by adding milk, cream, sugar and vanilla bean in a saucepan. Heat to almost boiling point and strain off the liquid. Whisk together egg yolks and cornstarch. Add the warm milk mixture in a thin stream to the egg mixture while whisking. When you have added all the milk, pour the mixture back into the pan. Bring to the boil while stirring. The vanilla cream will thicken as it approaches boiling point. Turn off the heat and whip the cream a little more.

Dsc 0611

Step 8

Whip the whipped cream completely stiff and mix gently with the homemade vanilla cream. This filling tastes incredibly good. Do not buy ready-made vanilla cream as it tastes much better with homemade.

Step 9

Carefully divide the cake into 2 equal parts.

Step 10

Start by placing the first half on the cake plate you want to serve the cake on with the meringue down.

Dsc 0618

Step 11

Spread over the vanilla cream filling.

Dsc 0619

Step 12

Remove the baking paper and carefully place the other half on top of the cream. Try to lay them evenly on top of each other.

Dsc 0621

Garnish with fresh strawberries, raspberries and blueberries. Leave the cake in the fridge until serving.

Now can serve this delicious cake. This is often popular and I understand why many call this cake "the World's Best".

Dsc 0625