6 Easy Norwegian Desserts To Satisfy Your Sweet Tooth
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The Scandinavian nation of Norway is well-known worldwide and among travellers for its northern light, fjord cruises, and Viking heritage. Its exquisite seafood dishes are among its rich cuisine's well-known offerings. Seafood abounds throughout the nation, from dried fish to salmon, and the components used in its cuisine have a significant impact. Norwegian sweets are also worth trying, in addition to their savoury counterparts.

Parts of Norway are still blanketed with snow, even though the rest of the world including India is enduring heat waves. Both locals and visitors may combat the cold weather by indulging in the cosy and warming sweet cuisine of the nation. These treats from Norway are definitely worth trying, regardless of the weather.

Kalvedans (Oven Cheese)

Beestings, also known as colostrum, is the rich, yellow milk that an animal produces immediately after giving birth to a calf. It is combined with cow's milk to make this classic Scandinavian dish. When the combination is cooked, the result serves as a coagulant, gradually thickening the milk to produce a dish that resembles thick custard.

Uunijuusto, often similar to baked cheese, is typically consumed as a dessert that is sweetened, flavoured with cinnamon, and enhanced with fresh berries. The dish is known as broddur in Iceland and as kalvedans, kjelost, or spannost in Norway.


Krumkake is a type of traditional Norwegian wafer biscuit. Eggs, sugar, vanilla, flour, baking powder, cardamom, and butter are combined to make the batter. Once ready, the batter is fried on a unique griddle that leaves an eye-catching pattern on the wafers.

These wafer cookies are cooked, rolled, and frequently filled with whipped cream before being sprinkled with powdered sugar. In Scandinavia, krumkake is made and eaten, and it's particularly well-liked during the joyous Christmas season.


A rich, buttery dough is encased in a thick layer of dense, cardamom-scented almond paste to create the fragrant fyrstekake, a traditional Norwegian tart. This is by far one of the most well-liked Scandinavian sweets, often known as "royal cake" or "prince's cake." The recipe only requires a few simple ingredients, but the finished product is frequently praised for being incredibly rich and almost regal in its simplicity. One should serve fyrstekake with a cup of tea, as it is typically made during the holiday season.


The traditional Norwegian cake known as kvaefjordkake comes from the Kvæfjord on the Hinnøya island. Layers of cake, meringue, vanilla cream, and chopped almonds make up this dessert. The ingredients for the cake are butter, sugar, egg yolks, flour, baking powder, milk, and vanilla sugar. It is rich but light at the same time.    Whereas the vanilla custard is comprised of sugar, egg yolks, starch, whole milk, and vanilla, the meringue is made of egg whites, salt, sugar, and almonds. Another name for kvæfjordkake is verdens beste, which translates to "world's best cake."


Multekrem is a classic Norwegian dessert. It's created with whipped cream, sugar, and cloudberries, and it's creamy and fluffy. This dish is a mainstay on most Norwegian tables during the Christmas season when demand for it increases. Traditionally, krumkake, also known as kransekake, which is a kind of wreath cake, are thin waffle biscuits eaten with multekrem.

Havrekjeks (Oatcakes)

Traditional Norwegian oatcakes are called havrekjeks. Typically, oats, flour, butter, milk, salt, sugar, and baker's ammonia are used to make the cookies. While the oats are combined with flour, salt, and baker's ammonia, the butter is creamed with sugar. To produce sticky dough, both are combined with milk. After rolling out the dough, rounds are cut out with a cookie cutter. The cookies are ready to eat when they are baked until they are browned around the edges. Havrekjeks should be served with geitost, a silky, sweet goat's milk cheese.