Best 4 Bløtkake Norwegian Strawberry Cream Cake Recipes
Bløtkake, also known as the Norwegian strawberry cream cake, is an iconic dessert with a rich history dating back to the 1800s. This delectable cake is a staple of Norwegian cuisine, often served during special occasions and celebrations. It boasts a unique combination of flavors and textures, featuring layers of fluffy sponge cake, sweet strawberries, and a creamy custard filling.
The preparation of Bløtkake involves careful attention to detail. The sponge cake layers are meticulously crafted to achieve a light and airy texture, while the custard filling is prepared with fresh eggs, sugar, and cream, resulting in a rich and velvety consistency. The strawberries, the star of the show, are carefully selected for their sweetness and plumpness, adding a burst of vibrant color and flavor to each slice.
Bløtkake is commonly decorated with additional strawberries, creating a visually stunning presentation that complements its delightful taste. The cake's popularity has spread beyond Norway, gaining recognition worldwide for its exquisite taste and elegant appearance. This article provides two variations of the Bløtkake recipe: the traditional version, which embodies the classic flavors of the cake, and a modern interpretation that incorporates a touch of lemon zest for a refreshing twist. Both recipes offer step-by-step instructions, ensuring that even novice bakers can recreate this Norwegian treasure in their own kitchens. Indulge in the sweet symphony of Bløtkake, a true testament to the culinary artistry of Norway.
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
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
BLøTKAKE - NORWEGIAN - STRAWBERRY CREAM CAKE
This recipe has been placed here for play in ZWT9 - Scandinavia. This recipe is from a website called Sons of Norway. Bløtkake is a traditional Norwegian dessert, and can be found on any celebration table, usually reserved for special occasions such as birthdays. It is also served on Norway's national day, May 17th. A Blotkake is berries and cream between layers of vanilla sponge cake. You may substitute the strawberries with either blueberries or blackberries.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 17
Steps:
- To Make the Cake:.
- Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
- Preheat your oven to 350°F.
- Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
- For the Custard Filling:.
- In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
- Assembling the Cake:.
- Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
- Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
- Add the third layer and spread again with custard adding berries.
- Top with the remaining layer of cake.
- An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
- Enjoy!
Nutrition Facts : Calories 4711.1, Fat 239.7, SaturatedFat 136.8, Cholesterol 2298.5, Sodium 1379.8, Carbohydrate 571.7, Fiber 11.5, Sugar 393.6, Protein 75
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:
- For the best results, use fresh strawberries that are ripe and sweet. You can also use frozen strawberries, but be sure to thaw them completely before using.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the whipped cream onto the cake.
- To make sure the cake is evenly baked, rotate the pan halfway through the baking time.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Garnish the cake with fresh strawberries and mint leaves before serving.
Conclusion:
This BLTKAke is a delicious and refreshing summer dessert that is perfect for any occasion. The light and fluffy cake is filled with sweet strawberries and topped with a creamy whipped cream frosting. It is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
