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65 Comments
Regine
January 1, 2018
I forgot to add that similar to Linnquist I use jam. My favorite is strawberry. But apricot or raspberry are delicious too.
Regine
January 1, 2018
I made this for my mom’s 70th birthday. Was able to bring it to restaurant. But i made my version which I posted on Food52.
https://food52.com/recipes/21909-my-version-of-norway-s-world-s-best-cake
https://food52.com/recipes/21909-my-version-of-norway-s-world-s-best-cake
S L.
January 1, 2018
The common name for the cake is "Verden's Beste" (World's best, as noted.) The official name is Kvæfjordkake. I've always found it most often served with a nice layer of apricot or raspberry jam under the whipped cream layer. Though in summer, fresh strawberries just crushed with sugar to a raw jam is common. In fall, cloudberries (multer,) are also often used.
S L.
January 1, 2018
Oh, and the original does not contain cinnamon or cardamom, it is simply a vanilla sponge with a built in meringue layer. There will not be coconut, nor bananas. Sliced almonds may be found on top, baked into the cake as a toasted crunch on the meringue.
Tracy
December 30, 2017
I bake as a hobby.....I made it and my client and her colleagues said it was the best cake they ever ate......
Bobby A.
June 7, 2017
The title of this cake, " world's best " intrigued me because I am Filipino, and my favorite dessert is called Sansrival, which means " without rival ". I was hoping the cake was a version similar to what I grew up on...
The history of my dessert goes back to the 50s when a bunch of Filipina cooks, mostly women were allowed to spend a year or more at Le Cordon Bleu in France. The techniques they learned there, they took back with them to my country, and they created Sansrival... which has many similarities to this World's Best cake from Norway.
I love how universal food can be.
But Sansrival is essentially made with 5-6 layers of merengue, layers with chopped cashews and butter cream, then frozen for consistency. I've never attempted it, but a favorite aunt used to make it for me when I was 10, and it has since become my all time favorite dessert.
I had a similar torte made from Italy, in a local Italian restaurant, that has been in my small Canadian town for 6 decades. That only had 3 layers, but it was definitely a merengue with cream in the middle, and nuts, once again something all 3 of these desserts share...
I look forward to trying this some day, thank you for posting this article. Mabuhay all... that's Tagalog for long life everyone! :D
The history of my dessert goes back to the 50s when a bunch of Filipina cooks, mostly women were allowed to spend a year or more at Le Cordon Bleu in France. The techniques they learned there, they took back with them to my country, and they created Sansrival... which has many similarities to this World's Best cake from Norway.
I love how universal food can be.
But Sansrival is essentially made with 5-6 layers of merengue, layers with chopped cashews and butter cream, then frozen for consistency. I've never attempted it, but a favorite aunt used to make it for me when I was 10, and it has since become my all time favorite dessert.
I had a similar torte made from Italy, in a local Italian restaurant, that has been in my small Canadian town for 6 decades. That only had 3 layers, but it was definitely a merengue with cream in the middle, and nuts, once again something all 3 of these desserts share...
I look forward to trying this some day, thank you for posting this article. Mabuhay all... that's Tagalog for long life everyone! :D
Peggy
May 15, 2017
I think the flavors developed well the following day post baking. But, I would never deem this the world's best cake. I'm a fairly accomplished baker and a couple of Ina Garten's recipes beat this one hands down (Lemon Angel Food Cake and Aunt Beatty's Chocolate Cake as examples). The coconut cake at Peninsula Grill in Charleston, SC and 24 Layer Chocolate Cake at Strip House in NYC are the best restaurant cakes.
SusieQ
April 5, 2017
I made this cake the other night - well, not exactly this cake. I made some changes that would normally make me cringe, but I had to use up stuff that I had a home and I wanted a quick cake.... I got a stunner that was delicious. So here goes: Cake: I had a yellow cake mix at home that my daughter once bought. I followed the box's instructions regarding oil and water but used the 5 egg yolks from this recipe instead of 3 whole eggs. Back to your recipe. Once it was all spread in the pan, I found that I was out of coconut so I used slivered almonds. Baked as directed - I let the top get slightly brown. It was beautiful - puffy and marshmallowy. After cooling, I followed the instructions but changed the filling - I was worried that the bananas would brown and ooze while waiting to be served. I mixed heavy/whipping cream and vanilla pudding powder and let it thicken up a bit, then blopped it onto the cake and covered with frozen raspberries (I can't get fresh ones where I live) and chopped strawberries. The cake sat in the fridge for about 2 hours before serving. Lots of wows and oohs and aahs. It was delicious. Next time, however, I'll add more filling. So I don't know if your recipe is great, but this is, potentially, a great cake.
Anke
April 2, 2017
Maybe it should be called the World's best VERY SWEET cake? I didn't know that Norwegians were into VERY SWEET stuff (Europeans usually aren't). At least they would add strawberries which add some acidity to counterbalance the sweetness. But bananas???
BeverlyW
April 2, 2017
how about the WORST cake ever!!! I am extremely frustrated. I cooked it for the prescribed 25 minutes. After cooling, it was totally runny dough. So, after cooking for an ADDITIONAL 30 minutes, it was STILL runny crappy dough! What the heck?! I am not a novice baker. I followed the recipe. I did not read any comments beforehand - my mistake?!?! Anyway, I will NEVER be attempting this "best" recipe again. Honestly, this makes me question Food52 as a site that does a good job of collating/testing recipes. I love to bake, have little time to do so, and am extremely disappointed that my one chance to bake this month (and to give my 91 year old father a nice surprise for dinner) was completely ruined. I feel like I've wasted a ton of my time, of which I do not have lots. In fact, it is a waste to be typing this review, other than to hopefully spare other loyal Food52 readers the same grave error I committed.
mary B.
April 2, 2017
King Arthur flour does a version of this cake on their recipe website. They bake the cake and meringue in two layers, so no cutting is needed. They fill the cake with creme pat and berries. When I next make it, I will use lemon curd and blueberries. It is a showstopper with surprisingly minimal effort.
mary B.
April 2, 2017
King Arthur flour has a version of this cake on their website. You bake the cake and meringue in two different layers so no cutting necessary. Instead of whipped cream, they used creme pat and berries. When I make this again, I will use lemon curd and blueberries. It is a showstopper with suprisingly little effort.
Tone
April 2, 2017
Not a traditional recipee. I would suggest Sweet Pauls version. A recipee I have used for many years with great success.
Frank
March 30, 2017
Unfortunately, I had a bad experience baking this cake, two as a matter of fact; the first try, following each step of the recipe, it was a flap. It didn't raise and didn't cook. I thought that the Baking Powder was too old and prevented its cooking. So, I went and bought a new container, did things the same way as before and that was also uncooked and another disappointment. I need help, what am I doing wrong, is it the temperature, the mixing, or too much egg-white on top prior baking?
Frank
March 30, 2017
Unfortunately, I had a bad experience baking this cake, two as a matter of fact; the first try, following each step of the recipe, it was a flap. It didn't raise and didn't cook. I thought that the Baking Powder was too old and prevented its cooking. So, I went and bought a new container, did things the same way as before and that was also uncooked and another disappointment. I need help, what am I doing wrong, is it the temperature, the mixing, or too much egg-white on top prior baking?
peloria
March 28, 2017
this reminds me of a Finnish cake (Ellen Svinhufvudin kakku) I had at Helsinki's Vanha Kauppahalli almost 3 years ago. It is flourless and hence, sponge-less but it has an unforgettable coffee+almond taste with lovely meringue and buttercream layers covered in toasted almonds.
I had a lot of trouble finding information about this cake but here's a good writeup and recipe: http://finnishfoodprkl.blogspot.com/2013/11/ellen-svinhufvuds-cake-its-almost-royal.html
I had a lot of trouble finding information about this cake but here's a good writeup and recipe: http://finnishfoodprkl.blogspot.com/2013/11/ellen-svinhufvuds-cake-its-almost-royal.html
Regine
March 28, 2017
I will try this recipe soon. When I did one that I found online, I felt the cake was a bit too heavy (like a pound cake), so I played with it and instead made more of a sponge cake for the base. Looking forward to trying this version.
Regine
March 28, 2017
Here is my version of this cake which I posted in May 2013. It is my most requested dessert.
https://food52.com/recipes/21909-my-version-of-norway-s-world-s-best-cake
https://food52.com/recipes/21909-my-version-of-norway-s-world-s-best-cake
Karen M.
September 7, 2016
My mother made this cake at least once a month - she called it a "Blitztorte" - two rounds of sponge with the meringue and sliced almonds plus cinnamon sugar, all held together with a vanilla custard. The cake got better each day as the moistness from the custard soaked into the cake.
Dorothy C.
August 25, 2016
Now I know where the Greek cake Copenhei comes from! Based on the Greekafied name I had assumed it wasn't of Greek origins and this proves it. Although in true Greek form, we pour a soaking syrup over it, and then as instructed by my aunt you must let it sit overnight before you eat it. Look forward to making it in its more authentic version.
Annzee
April 12, 2016
This is the cake my Swedish grandmother and my mother made. I've only tried making it once. We put sliced fresh strawberries in the middle w/ whipped cream and of course, whole strawberries on top with whipped cream. Oh, it is divine.
Gudrun S.
January 26, 2016
Hello Iam Norwegian and I like to share the original recipe for Kongekake /Kvæfjordkake as the is the Verdensbeste original name.
In Norway Kvæfjordkake is not a ordanary everyday cake but for big days.
Here is my recipe my grandmother tought me :
200g sugar
8yolks
-Whisk in til fluffy about 10min,
8SS milk
200g wheat
2ts bakingpowder
1ts Vanillasugar
-Mix in carefully dry and weat .
Topp -Marengs
Make peaks of
8 eggwhites
add 400g Sugar .
-
Take your ovn plate and lay it with greaseproofe paper
first the eggyolk mix and then the eggwhite stroke it on
Then 200gr of almonds with peel or not your choise or drop the almonds
-Bake in the ovn :175 grader celcius. In the middel of the ovn. 30min.
Chill -Not to be warm when beeing filled .
Cut in the middel and fill and putt the other half on top.
Great with home made strawberryjam or starwberreys but thats a new take on it.
Filling : Custard cream make your own or make it of the pack
1 1/2 pk custard bag. cool down and mix with 5dl wipped cream
-
And its so dangerosly good you can eat the whole thing your self but its best shared with friens and family -
In Norway Kvæfjordkake is not a ordanary everyday cake but for big days.
Here is my recipe my grandmother tought me :
200g sugar
8yolks
-Whisk in til fluffy about 10min,
8SS milk
200g wheat
2ts bakingpowder
1ts Vanillasugar
-Mix in carefully dry and weat .
Topp -Marengs
Make peaks of
8 eggwhites
add 400g Sugar .
-
Take your ovn plate and lay it with greaseproofe paper
first the eggyolk mix and then the eggwhite stroke it on
Then 200gr of almonds with peel or not your choise or drop the almonds
-Bake in the ovn :175 grader celcius. In the middel of the ovn. 30min.
Chill -Not to be warm when beeing filled .
Cut in the middel and fill and putt the other half on top.
Great with home made strawberryjam or starwberreys but thats a new take on it.
Filling : Custard cream make your own or make it of the pack
1 1/2 pk custard bag. cool down and mix with 5dl wipped cream
-
And its so dangerosly good you can eat the whole thing your self but its best shared with friens and family -
Tish
December 12, 2015
Every time I see this cake on the internet, my perfectionist self says, "what a messy looking cake!' I never read the recipe until now. Sounds simple to make and delicious. I think I'd like adding raspberries along with the bananas. I'm definitely making this cake soon!
Gudrun S.
July 28, 2017
In norway we dont have bananas on it we use custard filling and almond flakes on top. But since we always serve this cake in the strawberry season we use that to the cake and its delicous . Or like a pavlova with lots of sesonal fruits /berrys .
linda P.
November 23, 2015
I enjoy reading the various versions and histories of the recipe. So sorry to see this get marred by disagreeable negative comments Keep wonderful recipes, suggestions and brief histories coming. as good things are successful and get passed along, change is inevitable and welcome. I received a great dessert recipe from Thelma, who called it Norma's surprise, because she received it from Norma. On my recipe card, I called it Thelma's Surprise so I would remember the wonderful lady who gave it to me. I gave it to someone who named it Suzy's Surprise, and there's no telling how many names it has passed through...and how many flavoring variations.
celia Y.
November 5, 2015
it seems is original of many places... it doen't matter it is great cake and I love it. Thank you.
celia Y.
November 5, 2015
WE have a similar cake in Spain. it's more of a regional thing. it is more merengue than cake and cream (use a lot of almonds ) flour and sliced and toasted on top. they make them indivual or in a rectagular baking tray.
Carmen G.
October 23, 2015
Didn't know about this cake, ! sounds wonderful. and not really hard to make ! will try it for the holidays ! nothing but the best for my family!
eyesoftexas
August 18, 2015
Anyone here care to speak about the recipe, itself? Most of these posts sound like petulant pre-teens. Who really cares who invented it or who gets credit? This is a lovely site - let's not ruin it with pettiness. Reviews of the recipe, please.
Mary J.
August 18, 2015
This recipe was originally in Nigella Lawson's recipe collection Forever Summer, page 202, she put the cake layers together, with the pavlova top on the outsides, filled with berries and whipped cream, much better that way so as to enable the berry juices to seep into the shortbread type cake layer! while I agree with you it is one good cake, more importantly it is unique, like having cake and pavlova all in one....put berries on the inside or outside of the cake, whipped cream optional, this cake could be eaten on its own without any embellishment
lin
October 25, 2015
While I agree with somebody who says: who cares who is given the credit, I like when the history is right. This cakerecipe was bought by two sisters who ran Café Alliance in the town of Harstad in 1930. It was originally called "Kings Cake" and was a royal recipe from Denmark. THe recipe was modified slightly and the name changed to "kvæfjord - cake" named after the fjord the cafe was located at. Later it was nicknamed "the worlds best" by faithful fans. Also, what the recipe doesnt mention here is that the cream is supposed to be mixed with vanilla custard.
OncNurse5
October 27, 2015
So, more of a 'pastry cream' then?? That's funny, because that's exactly how I thought it'd be best!!!
Malka D.
November 19, 2015
Wow, Lin, your comment really got me excited! "Kings' Cake", yes, that how my grandmother's heavenly version of the cake above was called -back in Kiev, Ukraine, in the 70s. There was an additional layer of black currants jam (or raw black currants mashed with sugar), separating the dough from the meringue top layer.. Mmmm....
Des
August 16, 2015
I came late to this conversation, so apologies for the rehash relating to Martha Blom's comments. Everyone can agree that proper credit needs to given where due, and a simple "this classic recipe" or "our version of this traditional recipe" goes a long way to informing readers, it reminds me that cooking is more about interpretation than invention. Flavor combination or cooking techniques we belive to be unique might be found to be commonplace in another region/country. What makes a recipe one's own is the quality of the ingredients, the skill of the cook, and the "pinch of this and dash of that" style of cooking learned through trial and error. Read, research and respect the recipe, then take it into the kitchen and make it your own.
Ellen M.
July 24, 2015
My mother (Swedish) made me a Blitz Torte every year for my birthday. Her filling was applesauce. It was devine. Her sister (my aunt) made the same cake but with raspberry preserve filling...also wonderful. Always from scratch...can't use boxed cake mix for this one. My grandmother must have taught them the recipe. They are all gone now. I'll have to hunt for their recipe now. This blog has made me long for this most delicious cake!
Bill G.
July 14, 2015
I believe that when addressing others it would be beneficial if perhaps saying "please do your research" is less offensive. Please respect one another. Just my opinion.
eyesoftexas
August 18, 2015
You're way too sensitive. If you want to tell others how they should communicate, particularly on their own site, you should be teaching third graders.
Bill G.
November 5, 2015
It has nothing to do with sensitivity, it has everything to do with common courteously. Perhaps down in Texas you aren't aware of of such a thing. Who cares who's site it is, didn't your mother teach you how to be polite to others? Apparently NOT!
Cegg
July 13, 2015
Martha Blom I don't think anyone is trying to take credit for inventing this recipe. Recipe blogs are about sharing recipes not necessarily sharing an original never seen before recipe. Perhaps you should not go to recipe pages since they obviously create so much negativity and hatred in you.
Janet B.
July 6, 2015
My mother (Finnish national origin) made a cake very similar to this we called "Blitz torte" It was the two layers of cake with meringue with chopped walnuts, cinnamon and sugar. Between she had vanilla pudding with sliced bananas. It was a favorite birthday request in our family and later in my own.
Bill G.
July 1, 2015
I plan on making this for the fourth and adding blueberries along with strawberries, should be very good!
Lyn B.
June 9, 2015
i had this desert while on holiday in Norway last week. Yummy!!!!!!
I want to make it for a party at the weekend.
How far a head Can I make it?
I want to make it for a party at the weekend.
How far a head Can I make it?
Loredana A.
June 5, 2015
This needs strawberries, not bananas. Possibly raspberries could be better. I do actually think this is a pretty amazing cake recipe. It's very clever and it's very delicious as it is. But I think it's the world's best cake recipe for the very reasons that it is so customisable to personal taste and will still look impressive, be easy to make and yield great results. Who doesn't love a cake that can boast all these features!?!?!
henandchicks
June 1, 2015
This is in an old edition of Joy of Cooking- "Blitz Torte". It is lovely with curd between the layers.
catharina
May 26, 2015
Hm, so the comments for this same recipe in the actual recipe section are less enthusiastic... I guess I will have to make up my own mind. Good job I already prepped everything for tomorrow, so there's no going back. Will let you know the result. (gummy, dry cake has no place in my house)
catharina
May 27, 2015
I do, indeed. The cake came out fluffy and not at all gummy or dry. I used lemon curd and whipped cream for the filling because I don't like bananas, and almonds for the top...the combination of the lemon and cardamom is divine, and I sure will make this Victoria-Sponge-meets-Pavlova again in all the flavours under the sun. (coffee next, methinks)
Thank you for a lovely recipe! (Oh, and btw, I posted the result in my IG feed)
Thank you for a lovely recipe! (Oh, and btw, I posted the result in my IG feed)
Robin P.
May 24, 2015
Our family has been making this forever, also Swedish round cake recipe, I like to add fresh raspberries in the middle. Makes a great summer dessert!
Kristy M.
May 22, 2015
Hi! My Swedish Gramma Ingeborg made a round 2 layer cake just like this one but the filling was raspberry jam with chopped walnuts. It is still one of my very favorite cakes, and always reminds me of her. I suppose any jam or nut could be used and make it different.
Daytona S.
May 22, 2015
"Verdens beste kake" is truly a delicious cake. As food editor of the Norwegian American Weekly, I've been doing some research on the cake lately, and it turns out that there is actually an "official" version of the cake, which is actually called Kvæfjordkake (from town Kvæfjord). I've made several versions, including the official one this past weekend. I posted a different version on my blog a couple of years ago, and one of the cake's ambassadors (yes, it has ambassadors!) pointed out that it wasn't the correct one. I finally got my hands on a booklet (in Norwegian) all about the cake and will be working my way through translating it. Let me know if you have any questions you want answered!
mhgoblue
May 22, 2015
I make a similar cake every Easter from Nigella's Feast book. You flavor the cake with lemon zest and juice, and you sandwich lemon curd in with the whipped cream. So tasty.
Deb
July 15, 2015
I have actually made this with a lemon cake mix. Not good to use cake mix, but it is yummy. The Swedish bakery in town occasionally has it, too. I cannot resist a piece.
fiveandspice
May 21, 2015
Verdens beste! Such a classic, er, well, in Norway anyway (a nation that does not scruple to superlative anything about themselves for the most part, haha). I had a dream about this cake just the other night wherein I had a adapted it to make the cake part chocolate and folded ground hazelnut into the meringue. It was an awesome dream, though I can just imagine the look I'd get from any of my relatives in Norway if I said I'd made a *new* version of the cake.
Sarah J.
May 21, 2015
YOU WIN! Please make that. I won't tell your Norwegian relatives.
Do you think your version might count as breakfast? If you add some strawberries?
Do you think your version might count as breakfast? If you add some strawberries?
fiveandspice
May 22, 2015
Oh definitely breakfast if you add strawberries (or maybe cherries??). Anything that has nuts and fruit can be counted as breakfast. :)
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