Best 2 Blotkake Norwegian Cream Cake Recipes

Are you looking for the perfect cake to serve at your next special occasion? Look no further than the blotkake, a stunning Norwegian cream cake. This classic cake is made with layers of rich, moist sponge cake, filled and frosted with a creamy vanilla custard and topped with a generous sprinkling of toasted coconut. The blotkake's tall, impressive tiers and delicate flavor make it a showstopper that will wow your guests and leave them wanting more.

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BLOTKAKE (NORWEGIAN CREAM CAKE)

Blotkake (Norwegian Cream Cake) image

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

Ingredients

Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

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

NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE

Norwegian Strawberries and Cream Cake Blotkake image

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

Ingredients

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

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

Tips:

Use room temperature ingredients for even mixing and baking.
Measure flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake in a preheated oven to ensure even baking.
Allow the cake to cool completely before frosting it.
When making the custard, whisk constantly to prevent lumps from forming.
Chill the custard completely before using it to fill the cake.
Use a piping bag fitted with a star tip to create decorative swirls on top of the cake.
Garnish the cake with fresh berries or chopped nuts for added flavor and color.

Conclusion:

Blotkake is a delicious and impressive cake that is perfect for any special occasion. With its layers of moist sponge cake, creamy custard filling, and fluffy whipped cream frosting, this cake is sure to be a hit with everyone who tries it. While it may seem like a complex cake to make, it is actually quite easy to prepare. Just follow the tips above and you will be sure to create a beautiful and delicious blotkake that will wow your guests.