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Author Notes: These light, fluffy cupcakes are inspired by a classic Norwegian cake, Kvæfjord Kake, lovingly referred to as “The World’s Best Cake” in English. It is a thin cake, topped with meringue and toasted almonds and layered with a mixture of whipped cream and custard. For the cupcake version, I adapted a family recipe for white cake, piled a cloud of meringue on top, and filled them with cream inspired by Norway’s best. —Kristin | Tasty Joy
cup Vanilla Custard
cup Whipping Cream
- Make the filling first so it can chill while you prepare the cake. I prefer to make my own vanilla custard with Bird's Custard mix, but store-bought works fine.
- Whip the cream and then fold it into the custard.
- Place filling in fridge until ready to use.
Cake and Meringue
cup White Sugar
cup Butter, Room Temperature
cup Whole Milk
tablespoons Creme Fraiche (or Sour Cream)
cups All-Purpose Flour
cup White Sugar
cups sliced almonds
- Preheat oven to 350F and prepare cupcake tin by adding liners if not using silicone molds.
- Cream together the butter and sugar.
- Add the first two egg whites and whip, then add the milk, vanilla, and crème fraîche, and whip.
- Gradually add the flour while stirring to combine; mix until smooth.
- Spoon the batter into the liners or molds until three-quarters full, and set aside.
- Prepare the meringue (whisk last two egg whites until slightly stiff, then gradually add sugar while whisking until stiff and glossy).
- Fill a pastry bag or plastic baggie with meringue and clip the corner (if using a baggie) and pipe a spiral of meringue on top of each cupcake.
- Sprinkle sliced almonds on top of each cupcake.
- Bake at 350F for 35-40 minutes, until a knife inserted into the cupcake under the meringue comes out clean, and the meringue is golden brown and the almonds are toasted.
- Cool completely.
- When the cupcakes are cool, gently lift off the meringue top in one piece; if it doesn’t lift off easily, carefully slide a sharp knife underneath.
- Remove the body of the cupcake from the liner or mold and scoop out the middle of the cake with a small spoon to make room for the filling.
- Spoon in some filling, spreading some around the top edges to hold the top back in place.
- Replace the meringue tops.
- Refrigerate if not serving immediately, and refrigerate leftovers…if there are any!
- This recipe was entered in the contest for Your Best Recipe with Egg Whites