Blotkake (Norwegian Cream Cake)
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray
- 4large eggs
- 1cup/200 grams granulated sugar
- 1teaspoon vanilla sugar or 1 teaspoon vanilla extract
- 1cup/120 grams cake flour
- 1teaspoon baking powder
- 3cups/720 milliliters whipping cream
- 1teaspoon vanilla extract
- 2tablespoons confectioners’ sugar
- 3tablespoons cloudberry, raspberry or blackberry preserves
- ⅓cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
- 12ounces/340 grams fresh raspberries or blackberries, for decorating (optional)
For the Cake
For the Filling and Frosting
Nutritional analysis per serving (12 servings)
377 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
- Step 2
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
- Step 3
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
- Step 4
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer ⅓ of the whipped cream to a separate bowl and stir in preserves.
- Step 5
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with ⅓ of the liqueur or juice.
- Step 6
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another ⅓ of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
- Step 7
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
Private Notes
Comments
I have made Bløtkake many times. My method is:- Seperate the eggs.
In a large mixing bowl, beat egg whites until fluffy, then gradually add the sugar, continuing to beat until stiff. In one medium bowl, beat the egg yolks and vanilla extract. In another, sift the flour and baking powder together. Gently fold the beaten yolks and the flour into the egg whites until the yellow swirls and any clumps of flour disappear. Pour the batter into the two pans, then bake until the centers spring back.
If you warm the egg-sugar-vanilla mixture, you can get more volume. Put the eggs, sugar and vanilla in your mixer bowl and place bowl over (but not in) a pot of simmering water. Stir the mixture with your hand! You will feel the mixture warm up. You can monitor the mixture so it doesn't get too hot causing the eggs to cook. Also, you can feel the sugar melting. When the sugar no longer feels grainy and the mixture is evenly warm, put it on the mixer. You should get a lot of volume.
Bakeapple jam from Newfoundland-Labrador would be another option.
Bakeapples and Cloudberries are the same berry.
Not a good recipe. I tried beating the whole eggs with the sugar and vanilla as stated in the recipe and whipped it until it was very fluffy. Totally sunk and was a sticky mess. Tried again by whipping egg whites separately and yolks separately. Seemed to turn out better but still sunk. Also was a thick stodgy mess.
Gave up ! I decided to use a different sponge (from Swiss baker, Marcel Paa , great website for German speakers btw!) . A delight to watch and learn from! Briefly : whisk over low heat in a saucepan 6 eggs , 160g sugar , vanilla 1/2 tsp , 1/2 lemon zest , 1 p. salt , till 104 F (40 C) , remove (quickly !) from heat , whisk 10-15 min till stiff/ smooth . Briefly fold in 210g sifted flour , finally 45 g melted butter. Pour into 9 in springform. Bake 355 for 35-40 min.
Would use a different sponge recipe in which eggs are cooked slightly w sugar to about 105 F prior to whisking to increase stability and structure . This type of sponge requires no baking powder and is much more tasty .
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