Verdens beste cake is a classic Scandinavian cake, specifically from Norway, that is known as “the best cake of the world”, since it won a contest organized by the national radio station in which it was declared the national cake on 2002.Jump to Recipe
The recipe is just amazing, it is glorious. It makes a fluffy and soft cake with a meringue and almond layer that makes it crispy on the top. In the end you get a cake with a sponge texture and a crispy touch that’s just marvelous with every bite, with a pastry cream filling that it is sweet and fresh, and fresh strawberries on top.
There are many variations on how to make this particular cake. Today’s recipe is inspired on Manuela Kjeilen, a Norwegian blogger that also has a youtube channel, she has great recipes. Not to worry, her videos are not in Norwegian.
I have never been to Norway, but I will for sure try this cake at some point in my life if I am ever there. The only thing is that I don’t do well in cold weather, because I was born in a really hot place, that only has about two “winter” months a year, that is, if you can really call it winter.
If we ever go to Norway, we will definitely try whit cake everywhere we can. That, in fact, is one of the “touristy” things we like doing whenever we go some place new, trying typical things going to specialized food stores or supermarkets to get to know it all and marvel at the different things and ingredients they sell in each place. Going to local restaurants, that everyone there loves, and going to typical, traditional dessert spots, make photos and try new flavors and new things.
If you like this recipe, you have to check out our strawberries and cream cake.
Verdens beste cake
For the cake:
- 2/3 C (150 gr) unsalted butter at room temperature
- 3/4 C (150 gr) granulated white sugar
- 6 egg yolks
- 1/3 C + 1 tbsp (100 ml) milk at room temperature
- 1 tsp (5 ml) vanilla extract
- 1 C + 3 tbsp (150 gr) flour (pastry type flour)
- 1/4 tsp (1.7 gr) salt
- 1 tsp (7 gr) baking powder
For the meringue:
- 6 egg whites
- 1 C + 2 tbsp (225 gr) white granulated sugar
- 1 tsp (5 ml) vanilla extract
- (50 gr) sliced almonds
For the filling:
- 2 1/2 C (600 ml) whole milk
- The seeds of a vanilla bean (optional)
- 1 C (200 gr) granulated white sugar
- 1/2 tsp (3.5 gr) salt
- 6 egg yolks
- 1/2 C (74 gr) corn starch
- 1/4 C (60 gr) unsalted butter
- 3/4 C (180 ml) whipping cream , really cold
For the cake:
- Preheat the oven to 375º F (180º C). Grease and line a rectangular cake pan of about 15 x 13 inches (38 x 33 cm) with parchment paper.
- In a medium bowl, sift together the flour, salt and baking powder.
- In a big bowl with an alectric mixer, cream together the butter and sugar for 4 minutes until you get a lighter in color and fluffier mixture.
- Beat in the vanilla extract and keep beating until fully integrated. Add in the egg yolks one by one, beating for 30 seconds after each addition.
- Add in the flour mixture in three separte additions alternating with the milk, beating after each addition. Beat for 1 more minute until you get a smooth batter.
- Pour the mixture in the cake pan, even it out, and put it aside while you make the meringue.
For the meringue and baking:
- In a big bowl put the egg whites with the salt and beat with an electric mixer for 2 minutes until soft peaks form.
- Add in the sugar in three additions along with the vanilla extract, beating for 1 minute after each addition until firm peaks form and you get a shiny fluffy meringue.
- Carfully pour the meringue on top of the cake batter already in the cake pan and spread it all over. Add the sliced almonds on top.
- Bake at 375º F (180º C ) for 30 to 35 minutes until the cake turn slightly golden brown and the maringue has grown a little.
- Once the cake is ready, take it out of the oven and put it on a cooling rack to cool down completely. Then cut it in half lengthwise to get two pieces of abour 7.5 x 6.3 inches (19 x 16 cm).
For the filling and to assemble:
- Using a sharp knife, open up the vanilla bean lenghtwise and carefully scrape out the seeds in it.
- In a pot over medium heat on the stove put the milk along with half the sugar and the vanilla bean seeds. Let it cook for 2 minutes, without it boiling, mixing occacionally with a whisk.
- Meanwhile, in a small bowl, mix the rest of the sugar with the salt, egg yolks, corn starch and flour with a fork. Add in a little of the milk mixture and beat for this egg yolk mixture to temper.
- Pour the egg mixture into the pot with the milk mixture and cook over low medium heat for 4 minutes aproximately, whisking non-stop until a thick cream forms. It is really important not to stop beating and doing it carefully for the cream to be smooth.
- Take the cream off the heat, add in the vanilla and beat until it is fully incorporated. Pour the cream in a different clean bowl, then cover it with plastic kitchen wrap (it must touch the cream surface for it not to form a curd or crust) and refrigerate for 30 minutes.
- Meanwhile, put the whipping cream in a big bowl and beat using the electric mixer for 3 to 4 minutes until soft peaks form (it is important not to overbeat).
- Once the cream has refrigerated, incorporate the cream in three separate additions using a rubber spatula, mixing from the outside in for the mixture not to deflate.
- Put one of the pieces of cake with the meringue side facing down on a big plate (where the cake will be presented).
- Add in the filling and spread until you even it out. Then place the other half of the cake with the meringue side facing up and you´re done. Refrigerate for at least 30 minutes before cutting and serve with some strawberries or any type of berries if you want to.