Rectangular Norwegian cake topped with cracked meringue and toasted sliced almonds, beside jars of caramel sauce and raspberry coulis

Most of the traditional recipes from other countries that end up in my kitchen come from places I’ve visited. I taste something I like, come home with a few ideas, and try making it myself. This Norwegian cake was a little different. I haven’t made it to Norway (yet!), so this time the idea came from the internet. I kept seeing articles about “the world’s best cake.”

I’ll admit that, in my book, a cake has to have cocoa in it to be in the running for that title. 😆 But after seeing this one pop up so often, I decided to make it and see if it could change my mind.

I had another reason, too. One of my friends is a huge meringue fan. I’m pretty sure she could eat meringues in her sleep. So I thought she’d enjoy a little cake delivery to her door. 😁

What is Norwegian meringue cake, and where does it get its name?

In Norway, this cake is known as Kvæfjordkake or Verdens Beste, which means “the world’s best.” It brings together buttery cake, almond-topped meringue, vanilla custard, and whipped cream.

The cake originated in a café in Harstad, where it was adapted from a Danish recipe. Over time, it became a celebration cake, and in 2002 it was voted Norway’s national cake.

Why you’ll want to try this recipe

The first reason is the mix of textures. You get soft, buttery cake, smooth vanilla custard, a light layer of whipped cream, and a little crunch from the meringue and almonds.

What was new to me was the way the layers are baked. The meringue goes straight onto the unbaked cake batter. They go into the oven together and come out as one layer with two very different textures.

And those little cracks in the meringue are exactly what I was after. They give the cake that rustic, homemade look.

Close-up of the vanilla custard and piped whipped cream layers beneath the cake’s cracked meringue and toasted sliced almonds

Close-up of a corner of Norwegian cake with cracked meringue and toasted sliced almonds. Vanilla custard and piped whipped cream are visible between the layers

Tips for making Norwegian meringue cake

Trace the cake layers on parchment paper. I drew two rectangles in pencil directly on the parchment. If you do the same, flip the paper over before spreading the batter. You’ll still be able to see the outlines through the paper, and the batter won’t touch the pencil marks.

Leave some space between the layers. If you bake both on the same sheet, leave a couple of inches between them because they’ll spread in the oven. Spread the batter to roughly the same thickness so both layers bake at the same rate.

Use superfine sugar for the meringue. If you only have regular granulated sugar, pulse it briefly in a food processor. To check whether it has dissolved, rub a little meringue between your fingers. If it still feels grainy, beat it a little longer.

Check the cake even if the almonds are already golden. Towards the end of baking, insert a toothpick sideways into the cake layer. If it comes out with wet batter on it, give the layers a few more minutes in the oven.

Make the vanilla custard a day ahead. That’s what I did, since it takes the longest to cool. If you do the same, refrigerate it overnight. The next day, you just need to let the cake layers cool completely before assembling.

Move the layers carefully. Use a wide spatula or support them with a cutting board when you flip them. The layers are thin, so supporting as much of each one as possible makes them easier to handle.

How I served it

I made two very different sauces so everyone could choose what they felt like. Caramel sauce for anyone who wanted an even sweeter slice, and raspberry coulis for anyone who wanted something tart to balance the sweetness.

Keep the cake covered in the fridge, with the cover clear of the meringue. Once the filling has had time to set, use a serrated knife and a gentle sawing motion to cut through the layers without squashing them.

A gold spoon filled with raspberry coulis above its jar, with a jar of caramel sauce in the background

Slice of Norwegian cake on a plate, with vanilla custard and whipped cream between two golden cake layers, topped with meringue and toasted sliced almonds

Frequently asked questions

Is Norwegian meringue cake like pavlova?

Both have meringue, but in Norwegian meringue cake it’s baked on top of a buttery cake layer. In pavlova, the meringue itself forms the base. You can feel the difference when you cut into it and when you take a bite.

Does the meringue stay crisp after assembly?

It gradually softens in the fridge as it absorbs moisture. The toasted almonds on top still give it a little crunch.

Can I make Norwegian meringue cake round?

Yes. The same quantities make two 22 cm (about 8¾-inch) round layers. Trace the two circles on parchment paper just as you would for the rectangular version.

More recipes you might like

If the meringue is what brought you here, I have a couple more desserts for you. And if you’re more into layered cakes with custard, try the apple and caramel one.

Mini Tarts with Vanilla Custard, Sour Cherries, and Italian Meringue – If you liked the vanilla and meringue combination in the Norwegian cake, here it is again in individual portions. The pastry shells add a little crunch, and the sour cherries balance the sweetness of the custard and meringue.

Apple Meringue Cake – A fluffy cake base, a generous layer of apples with cinnamon and a little ginger, and, of course, plenty of meringue. It’s also a good one to make when you have egg whites left over and aren’t sure what to do with them.

Upside-Down Apple Cake with Caramel Custard – This one has cocoa, so it goes straight into the running for my favorite cake. 😁 The caramelized apples, caramel custard, and cocoa sponge all bake in the same pan. Once you turn the cake out, some of the caramel syrup soaks into the sponge and keeps it soft and moist.

Norwegian Meringue Cake (Verdens Beste) with Vanilla Custard

Recipe by Loredana Arion

Servings

slices

Prep time

minutes

Cooking time

minutes

Calories per slice

500

kcal

Chill time

hours

Two buttery cake layers baked with almond-topped meringue, then filled with vanilla custard and a separate layer of whipped cream. Serve plain or with raspberry coulis or caramel sauce.

Ingredients

For the cake layers
125 g butter, room temperature
100 g sugar
4 egg yolks
125 g all-purpose flour
6 g baking powder
60 ml milk
1 teaspoon vanilla extract
1 pinch of salt
For the meringue
4 egg whites
200 g sugar, preferably superfine or caster sugar
½ teaspoon lemon juice
25 g sliced almonds
For the vanilla custard and whipped cream
500 ml milk
4 egg yolks
90 g sugar
40 g cornstarch
30 g butter
1½ teaspoons vanilla extract
250 ml cold heavy whipping cream
Optional, to serve
Raspberry coulis
Caramel sauce

Directions

Make the vanilla custard
Heat the milk and vanilla in a saucepan.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually pour in some of the warm milk, whisking constantly.
Pour the mixture back into the saucepan with the remaining milk. Cook over low to medium heat, whisking constantly, until the custard thickens and starts to bubble. Cook for about one more minute.
Take the pan off the heat and stir in the butter. Transfer the custard to a container and press plastic wrap directly onto the surface. Let it cool a little, then refrigerate until completely cold. You can make the custard a day ahead.
Prepare the cake layers
Preheat the oven to 160°C fan (about 320°F convection). Trace two 25 × 15 cm (approximately 10 × 6-inch) rectangles on parchment paper, leaving space between them. Place the parchment on a baking sheet with the pencil marks facing down.
Beat the softened butter and sugar for 3–4 minutes, until creamy.
Beat in the egg yolks one at a time, then add the vanilla.
Mix the flour, baking powder, and salt. Add the flour mixture to the butter mixture in batches, alternating with the milk.
Divide the batter in two and spread it evenly inside the outlines. If you like, chill the baking sheet for 10 minutes.
Make the meringue and bake
In a clean, grease-free bowl, beat the egg whites and lemon juice until soft peaks form.
Gradually add the sugar and continue beating until the meringue is thick and glossy and holds stiff peaks.
Divide the meringue between the two cake layers and spread it gently over the batter. Sprinkle the sliced almonds over both layers.
Bake on the middle rack for 25–35 minutes. Keep the oven closed for the first 20–25 minutes and start checking around the 28-minute mark.
The layers are ready when the meringue is lightly golden and a toothpick inserted sideways into the cake comes out without wet batter.
Let the layers cool completely, about 45–60 minutes, before peeling off the parchment.
Whip the cream and assemble
Whip the 250 ml cold heavy whipping cream until it holds firm peaks.
Stir the chilled vanilla custard until smooth, then fold in two tablespoons of the whipped cream to lighten it.
Place the first layer on a serving plate with the meringue facing down and the cake facing up.
Spread the vanilla custard over the cake, then add the remaining whipped cream in a separate layer on top of the custard.
Add the second layer with the cake side against the whipped cream and the almond meringue facing up. Press very gently to settle it into place.
Refrigerate for 2–3 hours before slicing.
Serve plain or with caramel sauce or raspberry coulis.