Week 114: Bløtkake (Norwegian Cream Cake)

Happy 4th of July! Although Bløtkake is a Norwegian cream cake, it reminded me of a 4th of July dessert showstopper.

Every year for the 4th of July, I bake some sort of cake with cream and fresh berries. It’s the perfect light but decadent dessert for America’s birthday.

However, I thought it would be interesting to try exploring different countries’ versions of a fruit cake, and I can’t wait to make Bløtkake again.

It’s very simple to make, and if you are not a fan of raspberries, you can substitute them for a different berry. It’ll taste delicious either way.

RECIPE:

INGREDIENTS:

Cake:

4 eggs

3/4 cup granulated sugar

3 tablespoons butter, melted

1 1/4 cup all-purpose flour

Custard:

2 egg yolks

1/3 cup granulated sugar

2 tablespoons cornstarch

1/4 cup raspberry preserves

Frosting:

2 cups heavy whipping cream

1 cup powdered sugar

STEPS:

Preheat your oven to 350 degrees F, and line two 8-inch cake pans with parchment paper.

In a large bowl, beat the eggs and sugar until light and fluffy and doubled in volume. Then, fold in the flour, baking powder, and butter. Divide the batter between your two pans and bake for 30 minutes until golden-brown. Allow the cake to cool to room temperature.

Make the custard by heating milk in a pot over medium heat until it begins to boil. In a bowl, whisk the sugar, vanilla extract, and egg yolks, followed by the cornstarch. Add half of the milk to the egg mixture, and whisk vigorously to avoid the eggs scrambling. Pour the egg mixture back into the pot with the rest of the milk and place it back on the stove. Keep stirring until a custard forms. Allow to cool to room temperature before mixing in the raspberry preserves.

To make the frosting, beat the heavy whipping cream and powdered sugar until stiff peaks form. Assemble the cake by piping a ring of whipped cream over the top of the first layer. Fill the ring in with the custard and top with the other cake layer. Decorate the exterior of the cake with the remaining frosting.

Enjoy!

The Bored Baker