Bløtkake (Norwegian cream cake)
Three layers of sponge with whipped cream and summer berries
Bløtkake, 'soft cake', is what Norwegian families bake for children's birthdays, confirmations and above all 17 May, Constitution Day, when it is decorated with strawberries and blueberries. A light sponge is split into three, moistened with juice and layered with whipped cream and berries until it is soft enough to cut with a spoon. It contains egg, milk and gluten. For small children, quarter blueberries and halve strawberries. Chef's tip: assemble it at least four hours ahead; the cake needs time to soak and soften.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the sponge
- 5 eggsat room temperature
- 6 oz caster sugar
- 5 ½ oz plain flour
- 1 tsp baking powder
For the filling
- ¾ cup apple juiceor milk
- 2 ½ cups double creamchilled
- 3 tbsp icing sugar
- 4 tbsp strawberry jam
- 1 ⅛ lb strawberries
- 4 ½ oz blueberries (optional)
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Method
0/7 doneStep 1: Heat the oven to 350°F (fan 300°F). Line the base of a 24 cm springform tin with baking paper, leaving the sides ungreased.
Step 2: Whisk 5 eggs and 6 oz caster sugar with an electric mixer for 8–10 minutes, until thick, pale and tripled, so a ribbon from the whisk sits on top for a few seconds.
10 minStep 3: Sift 5 ½ oz plain flour with 1 tsp baking powder over the foam in two lots and fold in gently until smooth. Pour into the tin.
Step 4: Bake for 30 minutes, until golden and springy and a skewer comes out clean. Cool in the tin upside down on a rack, then release it. Ideally leave it overnight, wrapped, so it is easier to slice.
30 minStep 5: Whip 2 ½ cups double cream with 3 tbsp icing sugar to soft peaks. Hull 1 ⅛ lb strawberries; slice two-thirds and keep the rest whole or halved for the top.
Step 6: Cut the sponge into three thin layers. Put the bottom layer on a plate, sprinkle with a third of ¾ cup apple juice, spread with half of 2 tbsp strawberry jam, a layer of cream and half the sliced strawberries. Repeat with the middle layer and the rest of 2 tbsp strawberry jam. Too little juice is the common mistake: bløtkake should be soft and moist, not dry.
Step 7: Top with the last layer, sprinkle on the remaining juice, cover the whole cake with cream and decorate with the reserved strawberries and 4 ½ oz blueberries. Chill for at least 4 hours. Keep in the fridge and eat within 2 days.
240 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bløtkake (Norwegian cream cake) take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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