Norwegian Strawberries And Cream Cake Blotkake 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

BLøTKAKE - NORWEGIAN - STRAWBERRY CREAM CAKE

This recipe has been placed here for play in ZWT9 - Scandinavia. This recipe is from a website called Sons of Norway. Bløtkake is a traditional Norwegian dessert, and can be found on any celebration table, usually reserved for special occasions such as birthdays. It is also served on Norway's national day, May 17th. A Blotkake is berries and cream between layers of vanilla sponge cake. You may substitute the strawberries with either blueberries or blackberries.

Provided by Baby Kato

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 17



Bløtkake - Norwegian - Strawberry Cream Cake image

Steps:

  • To Make the Cake:.
  • Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
  • Preheat your oven to 350°F.
  • Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
  • For the Custard Filling:.
  • In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
  • Assembling the Cake:.
  • Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
  • Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
  • Add the third layer and spread again with custard adding berries.
  • Top with the remaining layer of cake.
  • An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
  • Enjoy!

Nutrition Facts : Calories 4711.1, Fat 239.7, SaturatedFat 136.8, Cholesterol 2298.5, Sodium 1379.8, Carbohydrate 571.7, Fiber 11.5, Sugar 393.6, Protein 75

3/4 cup cake flour or 3/4 cup pastry flour
1 teaspoon baking powder
6 eggs, Separated
1 cup sugar
3 egg yolks
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups half-and-half cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 pint fresh strawberries, stemmed (quartered or sliced)
1/2 cup strawberry jam (Warmed and Strained) or 1/2 cup apricot jam (Warmed and Strained)
1/4 pint fresh strawberries, stemmed (quartered or sliced)
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1/4 pint fresh strawberries, stemmed (quartered or sliced)

NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE

This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in its filling. Literally translated the name means "wet cake." Although it is called "Norwegian,: it is popular throughout Scandinavia with custard, jam, and berries. Whipped cream is pile on top in a cloudlike drift. Scandinavian cooks sink a few beautiful fresh strawberries into the topping for a final garnish.

Provided by Olha7397

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 15



Norwegian Strawberries and Cream Cake Blotkake image

Steps:

  • FOR THE CAKE; Blend flour with baking powder; set aside.
  • In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike.
  • In small bowl, beat egg yolks until frothy. Fold egg yolks and flour mixture into the egg whites gently.
  • Butter two 9 inch round cake pans and dust with flour. Divide batter between the pans.
  • Preheat oven to 350°F Bake layers 30 minutes or until centers spring back when touched with finger. Cool in pans. (Centers of cakes may sink slightly.).
  • To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half and half cream, and sugar. Cook, stirring, over medium heat until mixture is smooth and thick. Remove from heat, cover, and cool. Stir in vanilla.
  • To assemble the cake, cut layers horizontally into 2 layers each. Place bottom layer on cake plate and spread with half of the custard. Top with next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Slice the rest of the strawberries and place on top of jam layer. Top with a third layer of cake. Spread with remaining custard. Top with remaining layer of cake.
  • No more than 1 hour before serving, whip cream and flavor with the powdered sugar and vanilla. Pile whipped cream on top of the cake and garnish with the reserved strawberries.
  • The Great Scandinavian Baking Book.

Nutrition Facts : Calories 294.4, Fat 15, SaturatedFat 8.6, Cholesterol 143.7, Sodium 86.2, Carbohydrate 35.7, Fiber 0.7, Sugar 24.6, Protein 4.7

3/4 cup cake flour (not self rising flour)
1 teaspoon baking powder
6 eggs, separated (at room temperature)
1 cup sugar
3 egg yolks
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups half-and-half cream (half milk, half cream)
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup strawberry jam or 1/2 cup apricot jam, warmed and strained
1 pint fresh strawberries
1 1/2 cups whipping cream
2 tablespoons powdered sugar (sometimes called icing sugar or confectioners')
1 teaspoon vanilla

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