Zutaten für Norwegian Strawberries And Cream Cake Blotkake
- Cake Flour
- 2 tsp baking powder
- Eggs
- 1 cup (200g) granulated sugar
- 6 large egg yolks
- ¼ cup (50g) unsalted butter
- ¼ cup (30g) cornstarch
- 1 cup (240ml) half-and-half
- Vanilla Extract
- Strawberry Jam
- Approximately 1 pint (500g) fresh strawberries
- Whipping Cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
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Zubereitung von Norwegian Strawberries And Cream Cake Blotkake
- Preheat oven to 350°F (175°C).
- **Make the Cake:**
- In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour and 2 tsp baking powder. Set aside.
- In a large bowl, beat 6 large egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup (200g) granulated sugar, beating until glossy and meringue-like.
- In a separate bowl, whisk 6 large egg yolks until light and frothy.
- Gently fold the egg yolks and flour mixture into the egg whites in two additions, being careful not to deflate the batter.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the Custard Filling:**
- In a medium saucepan, whisk together 4 large egg yolks, ¼ cup (50g) unsalted butter, ¼ cup (30g) cornstarch, 1 cup (240ml) half-and-half, and ½ cup (100g) granulated sugar.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- Remove from heat, stir in 1 tsp vanilla extract, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Refrigerate until completely cooled.
- **Assemble the Cake:**
- Halve each cake layer horizontally to create four layers.
- Place one cake layer on a cake plate or serving stand.
- Spread half of the cooled custard over the first layer.
- Top with another cake layer.
- Spread with ½ cup (75g) strawberry or apricot jam.
- Set aside a few beautiful strawberries for garnish.
- Slice the remaining strawberries and arrange them over the jam.
- Top with another cake layer, spread with the remaining custard and top with the final cake layer.
- At least 1 hour before serving, whip 2 cups (480ml) heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until stiff peaks form.
- Frost the top of the cake with the whipped cream and garnish with the reserved strawberries.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
98g
Fat
42g
Carbs
11g
