This cake consists of two layers, a moist sponge cake in the bottom, a top of fluffy meringue and crunchy nuts – it might just be the World’s Best Cake.
By Mia Irene Kristensen
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.Print
Recipe by Mia Irene Kristensen & Anna Colquhoun
Photos by Mia Irene Kristensen, Anna Colquhoun and WenLin Soh.
Mia Irene Kristensen is a passionate food blogger, creative recipe developer and Master Student in Food Science and Technology. When not braising and baking, she runs the companies CPH Good Food and TASTE CPH. This keeps her in touch with her creative side and passion for cooking, as she is constantly working on new projects, developing recipes, hosting cooking classes and food walks, and lastly trying to teach the public a tiny bit of the science that goes on in their pot and pans.