Verdens Beste, or “The World’s Best Cake,” is a celebrated Norwegian classic, renowned for its exquisite layers and delightful textures. This isn’t just any cake; it’s a masterpiece featuring a tender, rich chocolate sponge base, topped with a light and airy meringue studded with crunchy almonds, and finally, filled with a luxurious vanilla cream. Each bite offers a harmonious blend of chewy, soft, creamy, and crisp – a symphony of flavors and textures that truly lives up to its name. Perfect for special occasions, holidays, or simply when you want to impress, this cake is a testament to simple ingredients coming together to create something extraordinary.
Contents
Detailed Ingredients
For the Chocolate Sponge Cake:
- Unsalted Butter: 1/2 cup (113g), softened
- Granulated Sugar: 1/2 cup (100g)
- Large Egg Yolks: 4 large
- All-Purpose Flour: 3/4 cup (95g)
- Baking Powder: 1 teaspoon
- Milk: 1/4 cup (60ml) whole milk
- Cocoa Powder: 1/4 cup (20g) unsweetened
- Vanilla Extract: 1/2 teaspoon
For the Meringue Topping:
- Large Egg Whites: 4 large (from the sponge cake)
- Granulated Sugar: 3/4 cup (150g)
- Sliced Almonds: 1/2 cup (50g)
- Vanilla Extract: 1/4 teaspoon (optional, for flavor)
For the Vanilla Cream Filling:
- Heavy Cream: 1.5 cups (360ml), cold
- Powdered Sugar: 2 tablespoons (or to taste)
- Vanilla Extract: 1 teaspoon
- Optional: 1-2 tablespoons (15-30ml) vanilla custard powder (such as Bird’s Custard Powder) for stability and richer vanilla flavor
For Greasing and Dusting:
- Butter or baking spray
- Flour or cocoa powder
Step-by-Step Instructions
- Prepare Baking Pan & Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour (or cocoa powder) a 9×13 inch (23×33 cm) baking pan. Line the bottom with parchment paper, leaving an overhang on the longer sides to help lift the cake later.
- Make the Chocolate Sponge Batter:
- In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in the 4 egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate small bowl, whisk together the all-purpose flour, baking powder, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Spread the chocolate batter evenly into the prepared baking pan.
- Prepare the Meringue Topping:
- In a clean, dry large bowl, using an electric mixer, beat the 4 egg whites on medium speed until soft peaks form.
- Gradually add the remaining 3/4 cup granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. If using, beat in the vanilla extract.
- Carefully spread the meringue evenly over the chocolate sponge batter in the baking pan.
- Sprinkle the sliced almonds evenly over the meringue.
- Bake the Cake: Bake for 30-35 minutes, or until the meringue is lightly golden brown and firm to the touch, and the cake portion is cooked through (a skewer inserted into the cake part, avoiding the meringue, should come out clean).
- Cool the Cake: Remove the pan from the oven and let it cool completely on a wire rack. Once fully cooled, carefully invert the cake onto a clean surface (meringue side down), peel off the parchment paper, then gently flip it back over so the meringue is on top.
- Cut the Cake & Prepare Cream: Using a large, sharp knife, carefully cut the cooled cake horizontally in half, creating two equal halves (each with chocolate sponge and meringue).
- In a separate chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract (and custard powder if using) until stiff peaks form.
- Assemble the Cake:
- Place one half of the cake (meringue side up) onto your serving platter.
- Spread all of the vanilla cream filling evenly over this cake half.
- Carefully place the second cake half on top of the cream, meringue side up.
- Serve: Slice and serve immediately.
Tips, Variations, and Storage
- Cleanliness for Meringue: Ensure your bowl and beaters are absolutely free of any grease when making meringue, as even a tiny speck can prevent the egg whites from whipping properly.
- Almond Variations: You can toast the sliced almonds slightly before sprinkling them for a deeper flavor, or substitute with chopped hazelnuts.
- Custard Powder: Adding vanilla custard powder (like Bird’s) to the whipped cream is a traditional Norwegian touch that adds a richer vanilla flavor and helps stabilize the cream, making it less likely to weep.
- Berries: For a summery twist, you can fold fresh berries (raspberries, strawberries) into the cream filling before spreading.
- Make Ahead: The sponge and meringue can be baked a day in advance and cooled completely. Store uncovered at room temperature or loosely covered in the fridge. Assemble the cream filling just before serving.
- Storage: Verdens Beste is best enjoyed the day it’s assembled, as the meringue can soften over time. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Pairings
- Coffee: A strong, freshly brewed cup of coffee is the quintessential Norwegian pairing for this cake.
- Tea: A black tea, such as Earl Grey or English Breakfast, would also be lovely.
- Dessert Wine: A slightly sweet dessert wine, like a Moscato d’Asti or a Late Harvest Riesling, could complement the cake’s sweetness without overpowering it.
Quick Info
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: Approximately 1 hour (plus cooling time)
- Servings: 10-12
- Cuisine: Norwegian
