Neworleansjoltcake Recipes

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NORWEGIAN CREAM CAKE (BLOTKAKE)

Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.

Provided by Molly Yeh

Categories     dessert

Time 1h45m

Yield One 9-inch cake

Number Of Ingredients 14



Norwegian Cream Cake (Blotkake) image

Steps:

  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
  • To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
  • In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
  • Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar

NEW ORLEANS JOLT CAKE

Jolt Cake "Seb's - New Orleans Gourmet November 1989 Trust me, this cake is NOT for the faint of heart. It is basically a flourless chocolate cake with a New Orleans twist. The flavors of both chocolate and coffee are intense. New Orleans is, after all, an intense city. If you can't stand the heat, cher, get outta da kitchen!"

Provided by Steve P.

Categories     Breads

Time 1h20m

Yield 1 Nine inch cake, 8-12 serving(s)

Number Of Ingredients 10



New Orleans Jolt Cake image

Steps:

  • In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
  • In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
  • Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
  • Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
  • Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
  • Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
  • Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
  • Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
  • Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.

Nutrition Facts : Calories 874.4, Fat 80.7, SaturatedFat 49.1, Cholesterol 333.5, Sodium 94.1, Carbohydrate 45.5, Fiber 9.4, Sugar 29.1, Protein 14.1

1 lb unsalted butter
1 cup brewed espresso
1 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon freshly grated orange zest
1/4 teaspoon orange extract
2 tablespoons Grand Marnier
12 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
8 large eggs, beaten lightly

BLOTKAKE (NORWEGIAN CREAM CAKE)

Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. "Scandinavians really value lingering and feasting at the table," said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12



Blotkake (Norwegian Cream Cake) image

Steps:

  • 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.
  • Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
  • 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.
  • Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
  • 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 1/3 of the liqueur or juice.
  • 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 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
  • 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.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams

Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

JULEKAKE (NORWEGIAN CHRISTMAS CAKE)

Categories     Bread     Christmas

Yield 3 loaves

Number Of Ingredients 13



JULEKAKE (NORWEGIAN CHRISTMAS CAKE) image

Steps:

  • Pour hot water over the raisins and let them sit to soften. Combine scalded milk, margarine, sugar, salt and cardamom. Cool to lukewarm if milk is still hot from scalding. Soften the yeast in the 1/4 cup lukewarm water, and add to milk mixture. Add eggs and mix well. Add 4 cups flour and beat well. Let rise in a warm place for about 1 hour, until bubbly. Add mixed fruit, raisins and the rest of the flour and knead on a lightly floured work surface. Brush the top of the dough with melted butter and let rise in a warm place until doubled in bulk. Divide into 3 parts, and make 3 round loaves or put into three bread pans. Let rise again until doubled. Bake 45 minutes to 1 hour at 350 degrees. Brush tops with melted butter while hot. To store, wrap in foil and store at room temperature. Will keep for one week.

2 cups scalded milk
1/2 cup margarine
2/3 cup sugar
2 tsp salt
3 tsp ground cardamom
2 cakes yeast
1/4 cup lukewarm water
2 beaten eggs
4 cups flour
1 cup light raisins
1 cup dark raisins
2 8-oz packages S&W candied mixed fruit (also called glace cake mix)
4 cups additional flour

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