Hi, I'm Cassandre, today we're going to make a classic Norwegian national food: "World's Best Cake".

The original Norwegian name for this cake is Verdens beste, also known as Kvæfjordkake, which directly translates to "World's Best Cake". The name of the cake is so full of confidence, you must try it.

This cake comes from the island of Hinnøya in the town of Harstad in northern Norway. It is said to have been invented in the 1920s by Café Alliance, the best café on the island at the time, and later became so popular that it became one of the most popular foods in the country and earned the nickname of the best cake in the world.
In 2002, it was voted Norway's national cake by a Norwegian radio program.

This cake is a little sweet because of the meringue, but trust me, it's really delicious and not too hard to make.

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This video also has a vocal version:    • [食不相瞞116] 世界最好的蛋糕的食譜與做法挪威人最愛的國民蛋糕...  

How do you make the world's best cake?
Here's the recipe for Kvæfjordkake(Verdens beste):

☞ Paper mold size: 26 cm long x 19 cm wide x 3 cm high square baking mold
☞ Serving size: 6 servings

✎ Ingredients
☞ Sponge cake
Unsalted butter 56g, softened at room temperature
Granulated sugar 48g
Egg yolk 36g, room temperature, about two L size
Vanilla extract 2g
Milk 30g, room temperature
Cake flour 75g
Baking powder 3g

☞ Meringue
Egg white 60g
Granulated sugar 108g
Sliced almonds 20g

☞ Filling
Whipping cream 150g
Powdered sugar 7g

✎ Directions
1. Lightly grease the baking mold (you can also dip it in the cake batter), line it with baking paper, and make it fit the baking tray.
2. Sift the flour and baking powder together, make sure to mix it well after sifting, so that the baking powder can be distributed evenly.
3. Mix the softened butter and sugar together and beat on medium speed for about 3 minutes until fluffy and pale.
4. Add the egg yolks in batches and mix well, then add the vanilla extract and mix well.
5. Pour in the milk and mix thoroughly.
6. Add the sifted flour and baking powder, mix slowly at low speed, then use a spatula to fold the mixture, the batter will be a little thicker.
7. Fill the batter into the baking mold as far as possible to the edges while maintaining the square shape; the batter is a bit sticky, so be a bit patient in spreading it out, the batter is very thin, but don't worry, it will puff up a bit during baking.
8. In a separate bowl, pour in the room temperature egg whites and beat at medium speed for one minute, then add the sugar in three batches, beating for 30 seconds each time, after the sugar is added, change to mediumhigh speed until a stiff peak form.
9. Use a spatula to gently spread the meringue evenly over the batter, and spread the almond slices evenly.
10. Preheat the oven to 170°C and bake for 40 to 45 minutes, or until the meringue is dry and light golden brown.
11. Remove from oven and let cool on a cooling rack for 20 minutes before removing the mold, do not remove the baking paper, let it cool completely then removing the paper
12. While waiting for the cake to cool, you can whip the crème Chantilly filling.
13. After the cake has cooled, cover the top with a piece of baking paper and turn the cake upside down, meringue side up, being careful not to break the meringue, remove the baking paper from the bottom of the cake, cover with new baking paper, and turn the cake upside down again.
14. Cut the cake in half, take one piece and place the meringue side down, then spread the crème Chantilly on the sponge side and gently place the remaining half on top, with the meringue side up, then cover with plastic wrap and refrigerate for at least an hour to allow the crème Chantilly to set, or you can ice it overnight for a better taste!

You can also add fresh fruit to the whipped cream and serve it together
It can be kept in the fridge for 3 to 4 days

Chapter:
00:00 Opening
00:30 Ingredients
01:30 Handling the baking tray and prep
03:19 How to make the world's best cake batter
07:46 How to make meringue
09:17 Combining cake batter with meringue and sliced almonds
10:26 Oven, baking temperature setting, baking time
10:35 Handling after baking
10:56 Assemble the world's best cake and enjoy
12:53 Tips and notes on making the world's best cake

For more detailed instructions and tips, please refer to our recipe website at
https://www.sweetdumpling.com/doc/80...

For more recipes:
https://tahini.funique.info

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#VerdensBeste

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