Kvaefjordkake (Norwegian Meringue and Vanilla Cream Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Kvaefjordkake (Norwegian Meringue and Vanilla Cream Cake)

A butter sponge topped with almond meringue, split and filled with rich vanilla custard cream. The meringue crust stays crisp outside and chewy inside. Makes 12 slices in about 4 hr 30 min.

Prep 45 min

Cook 45 min

Cooling 3 hr

Total 4 hr 30 min

Yield 12 slices

Ingredients

Adjust yield

slices

½ cup (100 g)unsalted butter, softened
⅔ cup (120 g)granulated sugar, for the sponge
4 (72 g)egg yolks, for the sponge
3 tbsp (45 ml)milk
1 ¼ cups (150 g)all-purpose flour
1 ¼ tsp (5 g)baking powder
1 tsp (5 ml)vanilla extract, for the sponge
4 (132 g)egg whites
1 cup (200 g)granulated sugar, for the meringue
½ cup (50 g)sliced almonds
1 pinchsalt
2 cups (500 ml)whole milk
6 (108 g)egg yolks, for the cream
½ cup (90 g)granulated sugar, for the cream
3 tbsp (25 g)cornstarch
2 tsp (10 ml)vanilla extract, for the cream
¾ cup (200 ml)heavy cream, whipped

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Heat the oven to 320 F (160 C) and line a 9 x 13 inch (23 x 33 cm) pan with parchment.
Beat the butter and sugar until fluffy. Add the 4 yolks one at a time. Stir in the milk, then fold in the flour, baking powder and vanilla. Spread in the pan.
Whip the egg whites with the salt to soft peaks, add the sugar a spoonful at a time, and beat to stiff glossy peaks. Spread over the batter and top with almonds.
Bake on the lower rack 35 to 40 minutes, until the meringue is golden and the cake is set. Cool in the pan, then slide out on the parchment.
For the cream, whisk the milk, 6 yolks, sugar and cornstarch in a saucepan over medium heat, stirring constantly, until thick and bubbling. Stir in the vanilla and cook 1 minute at 160 F (71 C) or higher.
Strain, cover the surface with plastic wrap, and chill at least 2 hours. Fold in the whipped cream.
Cut the cooled cake in half crosswise into two layers, spread cream on the bottom half and cover with the top half, meringue side up. Chill at least 1 hour.

Tips

Slice the cake with a serrated knife and a gentle sawing motion so the meringue does not shatter.
Chill thoroughly before serving.
Add 1 tablespoon of rum to the cream if you like.
The custard cream contains eggs and must reach 160 F (71 C); keep the finished cake refrigerated.

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Recipe FAQ

How long does it take to make kvaefjordkake (norwegian meringue and vanilla cream cake)?

Plan on 45 minutes of prep and 45 minutes of cooking, plus 3 hours to chill. The recipe makes 12 slices.

How should I store kvaefjordkake (norwegian meringue and vanilla cream cake)?

Refrigerate up to 3 days; the meringue softens over time.

Can I make kvaefjordkake (norwegian meringue and vanilla cream cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Kvaefjordkake, nicknamed verdens beste or the world's best cake, is Norway's national cake and is traced to a cafe in Harstad. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

411 Calories / serving

20.5g Fat

50.0g Carbs

7.7g Protein

37.6g Sugar

Whole recipe (12 servings): ~4932 cal · 246g fat · 600g carbs · 92g protein · 451g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.