Norwegian Cake Doughnuts Hjortebakkels Recipes

Steps:

• Beat eggs until lemon colored.
• Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac.
• Mix until stiff dough forms. Let dough stand overnight.
• Form into roll as big around as your finger.
• Cut into 3 inch lengths and form circles by over lapping ends.
• Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter.
• Deep-fry at 350 degrees, turning frequently until puffed and brown.
• Sprinkle with sugar and cardamom to taste.

Steps:

• Beat eggs and sugar until light and fluffy.
• Whip crream and sour cream together.
• Sift flour, baking powder and cardamom together.
• Add alternately, with butter and cream mixture, to the egg mixture.
• Mix lightly together.
• Refrigerate overnight.
• Roll out dough.
• Cut doughnuts.
• Reroll scraps and cut out doughnuts.
• Have oil at 350 degrees Fahrenheit.
• Deep fry, a few at time, until golden, 3 to 4 minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and line a 20cm x 30cm baking tin - the lining paper should come up at least 2.5cm above the edge of the tin. In your biggest bowl, whisk the eggs and sugar for 8-10 mins until the mixture is pale and thickened.
• Sift the flour and baking powder onto the egg mixture, then use a metal spoon to gently fold in. Pour this into the baking tin and bake for 35 mins until a skewer inserted into the centre comes out clean - the cake should be golden and spring back when touched. Remove from the oven and allow to stand for 5 mins before turning out onto a wire rack to cool.
• Once cool, take a sharp knife and divide into 3. Mix the jam with 1 tbsp warm water and whip the cream with the vanilla essence and icing sugar until it holds its shape. Transfer one layer to a serving plate then drizzle with ¹/³ of the milk. Spread with a thin layer of jam, then cream, then scatter over 1 pack of blueberries. Cover with the second layer of sponge and then repeat with ¹/³ of the milk, a layer of jam, the cream and 2nd pack of blueberries. Put the third layer of sponge on top, drizzle over the remaining milk, then cover with cream and dot the remaining pack of blueberries on top.