Norwegian Strawberries and Cream Cake Blotkake
Delight your taste buds with the elegance of Norwegian Strawberries and Cream Cake, or "Bløtkake," a show-stopping dessert that’s as light and airy as its Scandinavian roots. This classic layer cake boasts tender sponge layers, gently folded to perfection for a soft, melt-in-your-mouth texture. Each layer is filled with luscious strawberry jam, fresh sliced strawberries, and velvety whipped cream, creating a harmony of sweetness and freshness in every bite. Topped with a cloud of whipped cream and adorned with vibrant strawberries and optional mint leaves, this cake is perfect for celebrations, summer gatherings, or a decadent treat. Simple ingredients like fresh strawberries, cream, and vanilla extract make this cake shine, while its stunning presentation ensures it will be the centerpiece of your dessert table. Make this Norwegian favorite for a taste of tradition and timeless charm!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 pieces Large eggs, room temperature
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Whole milk
- 200 grams Strawberry jam
- 500 grams Fresh strawberries, sliced
- 500 milliliters Heavy whipping cream, chilled
- 50 grams Powdered sugar
- 6 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat the eggs with the granulated sugar for 5-7 minutes on high speed, until the mixture becomes pale, thick, and triples in volume. This is crucial for the light sponge texture.
Reduce the mixer speed to low and add the vanilla extract and milk. Mix until just combined.
Gently fold the sifted dry ingredients into the egg mixture in three additions, using a spatula. Be careful not to deflate the batter.
Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
Once cooled, slice each cake layer horizontally to create four thin layers in total.
Place the first layer on a serving plate. Spread a thin layer of strawberry jam over it, followed by a thin layer of whipped cream.
Add a layer of sliced strawberries. Repeat this process for the remaining layers, leaving the top layer plain for decoration.
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Cover the entire cake with whipped cream, smoothing the surface with an offset spatula.
Decorate the top of the cake with the remaining sliced strawberries and optional mint leaves.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve chilled. Enjoy your Norwegian Bløtkake!
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 606.7 g | 221% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 408.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
