Norwegian Cream Cake Recipes

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.

Steps:

• Whisk together the almond meal, powdered sugar and salt in a large bowl. Add the egg whites, almond extract and orange blossom water or rosewater, if using, and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together, but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, then wrap in plastic wrap and refrigerate for 2 hours or up to overnight.
• Preheat the oven to 400 degrees F and position two racks in the center of the oven. Use your hands to grease the kransekake molds liberally with butter or coconut oil, then set aside. (I prefer to set the molds on large baking sheets so that they're easier to move around.)
• Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that's a generous 1/2-inch thick (or, if you're pulling your kitchen ruler out, just go with 5/8-inch thick), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, then pinch off any excess dough and pinch the ends to seal them together. Continue the process, re-rolling scraps as needed, until all of the molds are filled. Don't worry about overworking the dough!
• Bake until golden; begin checking for doneness at 9 minutes. You'll likely need to bake these layers in batches, which is totally fine; just keep any dough that you're not working with covered and in the refrigerator.
• Let the rings cool in the pans, then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
• Stack the rings up using dots of the royal icing as "glue" (I do dots at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock). Decorate with sprinkles. Let the icing dry, 30 minutes to 1 hour, then decorate with paper chains, flags or other decor as desired. This is good for at least a few days uncovered at room temperature, so feel free to make it in advance!

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.