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
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
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ani
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I think I may have overmixed the batter or not used enough baking powder. I also think it would be good to use a different type of flour, such as almond flour or coconut
Samer Zax
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the sponge cake batter and the cream filling. I also think it would be good to add some lemon zest to the sponge cake batter to brighten up
Pat Dalgleish
[email protected]This cake was absolutely delicious! I made it for my wife's birthday, and she loved it. The sponge cake was so moist and flavorful, and the strawberries and cream filling was heavenly. I will definitely be making this cake again.
Demi Ward
[email protected]This cake was a disaster! The sponge cake was dry and crumbly, and the strawberries and cream filling was too runny. I think I may have used old baking powder or not creamed the butter and sugar together properly. I also think it would be good to use
Chevy Woodz
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I think I may have overmixed the batter or not used enough baking powder. I also think it would be good to use a different type of flour, such as almond flour or coconut
Nepos Mahlangu
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the sponge cake batter and the cream filling. I also think it would be good to add some lemon zest to the sponge cake batter to brighten up
Wahaab Afzal
[email protected]This cake was absolutely delicious! I made it for my husband's birthday, and he loved it. The sponge cake was so moist and flavorful, and the strawberries and cream filling was heavenly. I will definitely be making this cake again.
Yamaha Riasat
[email protected]This cake was a disaster! The sponge cake was dry and crumbly, and the strawberries and cream filling was too runny. I think I may have used old baking powder or not creamed the butter and sugar together properly.
Saleh Alassaf
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I think I may have overmixed the batter or not used enough baking powder.
viola emily moe
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the sponge cake batter and the cream filling.
Dalila Mazzio
[email protected]I'm not a big fan of strawberries, but I loved this cake! The sponge cake was so moist and flavorful, and the cream filling was rich and creamy. I would definitely make this cake again, even without the strawberries.
LUTUFYO BWAGILO
[email protected]This was my first time making a blotkake, and it turned out great! The cake was light and fluffy, and the strawberries and cream filling was perfect. I will definitely be making this cake again.
Shan Raja
[email protected]This cake was a disaster! The sponge cake was dry and crumbly, and the strawberries and cream filling was too runny. I would not recommend this recipe.
Mizaj Khan
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I think I may have overmixed the batter.
You Father
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the sponge cake batter.
Cole Maynier
[email protected]This cake is absolutely delicious! The sponge cake is so moist and flavorful, and the strawberries and cream filling is heavenly. I will definitely be making this cake again.
Willy Mabunda
[email protected]I've made this cake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Amanda Priscilla
[email protected]This cake was a huge hit at my party! Everyone loved the light and fluffy sponge cake, and the strawberries and cream filling was the perfect balance of sweet and tart.