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Norwegian Strawberries And Cream Cake

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Ingredients

Adjust Servings:
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

Nutritional information

294.4
Calories
134 g
Calories From Fat
15 g
Total Fat
8.6 g
Saturated Fat
143.7 mg
Cholesterol
86.2mg
Sodium
35.7 g
Carbs
0.7 g
Dietary Fiber
24.6 g
Sugars
4.7 g
Protein
129g
Serving Size (g)
16
Serving Size

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Norwegian Strawberries And Cream Cake

Features:
    Cuisine:

    This is one of my favorite recipes of Beatrice Ojakangas. My daughter is turning 26 tomorrow and every year, I have made this cake for her June birthday. Intially, the American children were not sure if they liked it because it is so different from the traditional 'sheet' cake but as they grow older, more they appreciate the cake.

    • 85 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    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.,This is one of my favorite recipes of Beatrice Ojakangas. My daughter is turning 26 tomorrow and every year, I have made this cake for her June birthday. Intially, the American children were not sure if they liked it because it is so different from the traditional ‘sheet’ cake but as they grow older, more they appreciate the cake.


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    Steps

    1
    Done

    For the Cake; Blend Flour With Baking Powder; Set Aside.

    2
    Done

    in Large Bowl, Whip Egg Whites Until Fluffy; Gradually Add Sugar, and Beat Until Stiff and Meringuelike.

    3
    Done

    in Small Bowl, Beat Egg Yolks Until Frothy. Fold Egg Yolks and Flour Mixture Into the Egg Whites Gently.

    4
    Done

    Butter Two 9 Inch Round Cake Pans and Dust With Flour. Divide Batter Between the Pans.

    5
    Done

    Preheat Oven to 350f Bake Layers 30 Minutes or Until Centers Spring Back When Touched With Finger. Cool in Pans. (centers of Cakes May Sink Slightly.).

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    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.

    9
    Done

    the Great Scandinavian Baking Book.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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