NORWEGIAN CREAM CAKE
Good Food reader Per Kind shares his recipe for a huge fruit-filled cake, perfect for a big Easter buffet
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 478 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
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
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
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