Best 3 Blotkake Norwegian Soft Cake Recipes
Blotkake, a delectable Norwegian soft cake, is a cherished dessert that embodies the essence of Scandinavian baking. This moist and fluffy cake is characterized by its delicate crumb, subtle sweetness, and a hint of cardamom that adds a touch of warmth and complexity. With its origins in the 19th century, blotkake has become a staple in Norwegian coffee tables and celebrations, enjoyed by people of all ages. This article presents a collection of three enticing blotkake recipes, each offering a unique twist on this classic cake.
The first recipe introduces the traditional blotkake, a culinary masterpiece that stays true to its roots. This classic version features a moist and fluffy cake batter infused with cardamom and vanilla, layered with a velvety vanilla custard, and topped with a delicate meringue frosting. The second recipe presents a delectable chocolate blotkake, a delightful variation that combines the richness of chocolate with the traditional flavors of blotkake. This indulgent cake features a moist chocolate cake batter, layered with a rich chocolate custard, and topped with a decadent chocolate ganache frosting. Last but not least, the third recipe showcases a delightful lemon blotkake, a refreshing take on this classic cake that bursts with citrusy goodness. This vibrant cake features a moist lemon cake batter, layered with a tangy lemon custard, and topped with a luscious lemon glaze.
Whether you're a seasoned baker or just starting, these blotkake recipes provide a range of options to suit your skills and preferences. With their easy-to-follow instructions and detailed ingredient lists, you'll be able to create these Norwegian soft cakes with confidence. As you embark on this culinary journey, you'll not only experience the joy of baking but also savor the delicious results that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's delve into the delightful world of blotkake!
BLOTKAKE - NORWEGIAN SOFT CAKE
According to Aunt Hildur, this is the most popular cake in Norway. This soft cake is brushed with fruit juice and filled and frosted with whipped cream and fruit. From Aunt Hilgur's Excellent Norwegian Recipes.
Provided by Jostlori
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 10
Steps:
- With an electric mixer, beat the eggs until frothy. Continue to beat while adding the water, the vanilla, and gradually, the sugar.
- In a separate bowl, mix together the flour, baking powder and salt. Then, sift into the egg mixture.
- Grease two 9 inch cake pans, then pour batter into the pans. Bake at 350F for 35 minutes or until a toothpick comes out clean.
- When cool, invert both layers so that the bottoms become the tops. Wet both layers with raspberry, strawberry, or pineapple juice.
- Spread the bottom layer generously with whipped cream and slices of the same fruit as the juice. Add the top layer, spread it with the remaining whipped cream and decorate with the same fruit.
Nutrition Facts : Calories 1600.9, Fat 25, SaturatedFat 8, Cholesterol 930, Sodium 1307.9, Carbohydrate 298.8, Fiber 3.4, Sugar 201.4, Protein 44.3
BLOTKAKE (NORWEGIAN CREAM CAKE)
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
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
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
Tips:
- Use room temperature ingredients to ensure the cake batter emulsifies properly, resulting in a smooth and consistent texture.
- Make sure to cream the butter and sugar together until light and fluffy. This will help incorporate air into the mixture, resulting in a more tender and flavorful cake.
- Gradually add the eggs one at a time, mixing well after each addition. This will help prevent the batter from curdling.
- Do not overmix the batter once the dry ingredients have been added. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven to ensure even cooking. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting and running off the cake.
Conclusion:
Blotkake is a delicious and versatile cake that can be enjoyed for any occasion. With its soft and fluffy texture, delicate flavor, and customizable decorations, blotkake is a true crowd-pleaser. Whether you serve it plain, with a simple glaze, or with a more elaborate frosting, blotkake is sure to be a hit. So next time you're looking for a special dessert to make, give blotkake a try. You won't be disappointed!
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