To claim that this cake is the “World’s Best” is quite a statement, nevertheless it’s well known. Try it out and let me know whether you think the name fits or not. Make sure you have invited enough friends, it serves a crowd!
Celebrating the cherry-season!
It’s cherry time in Denmark these weeks. This was celebrated last weekend at the annual Cherry Festival in Funen – in a beautiful venue, the small city Kerteminde. Every year it’s possible to taste everything from the best Danish cherries to home-made cherry slush ice, or even participate in the cherry-cake competition. Check it out and join next year!
I consider this cake my contribution to the celebration of the cherries – nuts, meringue, sweet woodruff and cream really compliments the cherry flavor, without drowning it.
Family tradition – originally from Norway
“World’s Best” has been made many times at my in-laws. Even though I was convinced that this cake was a family tradition, the recipe actually originates from Norway. The Norwegian name is also “Kvæfjordskake” and apparently it’s been the national cake in Norway since 2002. So that might back up the title as “World’s Best” cake as well.
A perfect match, fluffy cake – creamy topping
“World’s Best” is one of the easiest cakes I know and it’s always looking beautiful. The cake consists of two layers, a moist sponge cake in the bottom, a top of fluffy meringue and crunchy nuts – the difference in textures in the layers makes it possible to keep eating without getting bored.
The original recipes calls for a vanilla- and whipped cream filling, but to me that’s too heavy so I always substitute the vanilla cream with sheep yoghurt. The flavor becomes a lot more delicate and the tart note of the yoghurt gives a really good balance with the rich whipped cream and sweet cake.
Top with your favorite fruit
The dark, dense and sweet cherries are the perfect match for this light cake. I toss them in Danish cherry wine to boost the flavor, but cherry liquor works beautifully as well. The cake is a winder all year around – topped with every fruit of the season, ranging from the first baked rhubarb to the late autumn apples.
Remember to save the cherry stones in a jar together with pure alcohol – it the perfect base for a cherry flavored Christmas liqueur.
“World’s best” Cake – with Cherries and Sheep’s Yoghurt Foam
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
Description
This Nordic cake features a moist sponge base topped with a fluffy meringue and crunchy hazelnuts, finished with a delicate cream and yoghurt topping, and fresh cherries.
Ingredients
For the sponge cake
- 150g unsalted butter, room temperature
- 150g white sugar
- 150g plain flour
- 1 1/2 tsps baking powder
- 5-6 egg yolks
- 100ml milk
For the meringue
- 6 egg whites
- 300g white sugar
- 150g hazelnuts, roughly chopped
For the topping
- 500ml whipping cream
- 300g sheep's yoghurt
- fresh berries, eg stoned cherries (500g) (alternatively fruit puré or preserved fruit)
- 1-3 tbsps Frederiksdal Cherry wine or liqueur
- fresh lemon verbena to garnish (optional)
Instructions
- Preheat the oven to 175°C (155°C fan).
- For the sponge cake: In a bowl, whisk together the butter and sugar until pale and fluffy. In another bowl, mix the flour and baking powder. Gradually beat one egg yolk at a time into the butter-sugar mixture, then alternately add the flour mixture and milk, mixing until smooth.
- Spread the batter evenly in a lined baking pan.
- For the meringue: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until the meringue is glossy and holds stiff peaks. Gently fold in the chopped hazelnuts.
- Spread the meringue over the sponge cake batter in the pan.
- Bake for about 1 hour, or until the meringue is golden and crisp. Allow to cool completely in the pan.
- For the topping: Whip the heavy cream by hand until soft peaks form. Gently fold in the sheep yoghurt.
- Toss the cherries in cherry wine or liqueur to enhance their flavor.
- To assemble, spread the cream-yoghurt mixture over the cooled cake, and top with the marinated cherries.
Notes
This cake is traditionally Norwegian and known as Kvæfjordskake. Substitute sheep yoghurt for a lighter filling. Use seasonal fruits for topping; cherries are especially recommended. Save cherry stones for making cherry liqueur. Whisk cream by hand to avoid overwhipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 25
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 150
Recipe by Mia Irene Kristensen & Anna Colquhoun
Photos by Mia Irene Kristensen, Anna Colquhoun and WenLin Soh.
Thanks to the gods! Cherries are in season!