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Cut Norwegian Kvæfjordkake showing yellow vanilla sponge, a thick vanilla-cream center and crackly almond meringue layers

Photo: Kjetil r / Wikimedia Commons · CC BY-SA 3.0

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Norwegian Kvæfjordkake with Vanilla Cream & Almond Meringue

A tender vanilla sponge bakes beneath crackly almond meringue, then two slabs sandwich a light vanilla cream for a dramatic make-ahead cake.

Developed for DishGal · Updated 2026-09-22

Family Favorites
Prep45 min
Cook30 min
Total210 min
Cost$1.35

Directions

  1. Cook the vanilla base

    Whisk 1 1/2 cups milk, sugar and salt in a saucepan and bring to a steaming simmer. Whisk the remaining 1/2 cup milk with cornstarch, then stream it into the pan. Cook, whisking, until thick and bubbling; continue for 2 full minutes. Remove from heat, whisk in vanilla and butter, transfer to a shallow bowl and press parchment directly on the surface. Refrigerate until cold, about 1 hour.

  2. Prepare the pan and sponge

    Heat the oven to 350°F. Butter a 13-by-18-inch rimmed half-sheet pan and line the base with parchment. Beat 10 tablespoons butter and 3/4 cup sugar for 3 minutes until pale. Beat in the yolks one at a time and add vanilla. Whisk flour, baking powder and salt separately; mix them into the butter in three additions alternating with the milk. Spread the thick batter evenly to the corners.

  3. Whip the meringue

    In a spotless bowl, beat the egg whites and cream of tartar on medium until foamy. Increase to medium-high and add superfine sugar 1 tablespoon at a time over 4 minutes. Beat until glossy stiff peaks form and rubbed meringue feels smooth, not gritty.

  4. Layer and bake

    Spread meringue gently over the unbaked sponge and scatter with almonds. Bake for 25 to 30 minutes, rotating once, until the almonds are toasted, the meringue is dry and lightly golden, and a skewer through the sponge returns without wet batter. Cool completely in the pan, about 45 minutes.

  5. Finish the vanilla cream

    Whip the cold heavy cream to medium peaks. Whisk the chilled vanilla base until smooth, then fold in one-third of the whipped cream to lighten it. Fold in the remainder just until uniform. Keep cold.

  6. Assemble and chill

    Run a thin knife around the cake and cut it crosswise into two equal rectangles. Lift one half carefully onto a platter, sponge-side down. Spread with all the vanilla cream, then place the second half on top with meringue facing up. Refrigerate for 1 hour before cutting with a serrated knife into 12 pieces.

Why this works

Why it worksSponge and meringue bake together, bonding the crisp almond cap to a tender base without a fragile transfer step.
Why it worksCooking the cornstarch-thickened vanilla base for two minutes removes its raw taste and gives the folded whipped cream enough structure to support the upper layer.
Why it worksA full cooling period and one-hour assembled chill keep the cream distinct and produce the layered cut surface shown in the licensed photograph.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Bowl of vegetables resting on a digital kitchen scale Compare on AmazonDigital kitchen scaleThe weighed sponge, sugar and almonds make the delicate cake-and-meringue layers repeatable.See current options → Stand mixer with a stainless-steel bowl Compare on AmazonStand mixer with whiskSteady whipping builds glossy meringue and medium-peak cream without warming either mixture.See current options → Rimmed metal baking sheet lined with parchment Compare on AmazonHeavy half-sheet panThe 13-by-18-inch surface keeps the sponge thin enough to bake through beneath its almond meringue.See current options →

Swaps & notes

Easy swaps

  • Use lactose-free whole milk and cream if tolerated; the same quantities and chilling method apply.
  • Replace sliced almonds with chopped toasted hazelnuts for a nontraditional variation, clearly noting the allergen change.
  • For stronger vanilla flavor, scrape in 1 vanilla bean while heating the milk, then remove the pod before thickening.

Cook notes

  • Separate eggs while cold, then let them stand covered for 30 minutes; even a trace of yolk can prevent the whites from whipping.
  • Superfine sugar dissolves more readily in meringue. Pulse regular granulated sugar briefly in a clean blender if needed, but do not turn it into powder.
  • The 210-minute total includes about 45 minutes cooling, 60 minutes chilling the vanilla base and 60 minutes chilling the assembled cake; several stages overlap.
  • Use a clean serrated knife and a gentle sawing motion so the almond meringue does not shatter.

Storage

Refrigerate the assembled cake promptly and keep it covered for up to 3 days. Serve cool, returning leftovers to the refrigerator within 2 hours. Freezing is not recommended because the vanilla cream can weep and the meringue loses its crisp surface.

Questions

Why did the meringue shrink or bead?

Sugar was likely added too quickly or the foam was under-whipped. Add it gradually, beat until the granules dissolve and spread the meringue all the way to the pan edges before baking.

Can I assemble Kvæfjordkake the day before?

Yes. Assemble, cover without touching the top and refrigerate overnight. The meringue softens slightly but the cake slices especially cleanly the next day.

How do I move the cake layers without breaking them?

Cool completely, cut in the pan and slide each half onto a flat rimless sheet or two wide spatulas. Move slowly and support the full length rather than lifting from one corner.

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Norwegian Kvæfjordkake with Vanilla Cream & Almond Meringue
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1. Cook the vanilla baseWhisk 1 1/2 cups milk, sugar and salt in a saucepan and bring to a steaming simmer. Whisk the remaining 1/2 cup milk with cornstarch, then stream it into the pan. Cook, whisking, until thick and bubbling; continue for 2 full minutes. Remove from heat, whisk in vanilla and butter, transfer to a shallow bowl and press parchment directly on the surface. Refrigerate until cold, about 1 hour.
2. Prepare the pan and spongeHeat the oven to 350°F. Butter a 13-by-18-inch rimmed half-sheet pan and line the base with parchment. Beat 10 tablespoons butter and 3/4 cup sugar for 3 minutes until pale. Beat in the yolks one at a time and add vanilla. Whisk flour, baking powder and salt separately; mix them into the butter in three additions alternating with the milk. Spread the thick batter evenly to the corners.
3. Whip the meringueIn a spotless bowl, beat the egg whites and cream of tartar on medium until foamy. Increase to medium-high and add superfine sugar 1 tablespoon at a time over 4 minutes. Beat until glossy stiff peaks form and rubbed meringue feels smooth, not gritty.
4. Layer and bakeSpread meringue gently over the unbaked sponge and scatter with almonds. Bake for 25 to 30 minutes, rotating once, until the almonds are toasted, the meringue is dry and lightly golden, and a skewer through the sponge returns without wet batter. Cool completely in the pan, about 45 minutes.
5. Finish the vanilla creamWhip the cold heavy cream to medium peaks. Whisk the chilled vanilla base until smooth, then fold in one-third of the whipped cream to lighten it. Fold in the remainder just until uniform. Keep cold.
6. Assemble and chillRun a thin knife around the cake and cut it crosswise into two equal rectangles. Lift one half carefully onto a platter, sponge-side down. Spread with all the vanilla cream, then place the second half on top with meringue facing up. Refrigerate for 1 hour before cutting with a serrated knife into 12 pieces.