Norwegian Strawberries And Cream Cake Blotkake Recipe

Indulge in the delightful lightness of Blotkake, a Scandinavian sponge cake sensation! This recipe features a delicate, eggy sponge cake perfectly soaked with the sweet juices of fresh strawberries and a luscious, creamy custard filling. The name literally translates to "wet cake," hinting at its moist, irresistible texture. Layers of sponge cake are generously layered with custard, jam, and juicy strawberries, culminating in a dreamy cloud of whipped cream and glistening fresh berries. Prepare to be transported to a Scandinavian bakery with each bite!

Prep Time 45 mins
Cook Time 65 mins
Calories 294.4 kcal
Protein 9g
Rating 2.5 (2 Reviews)
Norwegian Strawberries And Cream Cake Blotkake 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Norwegian Strawberries And Cream Cake Blotkake

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How to Make Norwegian Strawberries And Cream Cake Blotkake

  1. Preheat oven to 350°F (175°C).
  2. **Make the Cake:**
  3. In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour and 2 tsp baking powder. Set aside.
  4. 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.
  5. In a separate bowl, whisk 6 large egg yolks until light and frothy.
  6. Gently fold the egg yolks and flour mixture into the egg whites in two additions, being careful not to deflate the batter.
  7. Grease and flour two 9-inch round cake pans.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  11. **Make the Custard Filling:**
  12. 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.
  13. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
  14. 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.
  15. Refrigerate until completely cooled.
  16. **Assemble the Cake:**
  17. Halve each cake layer horizontally to create four layers.
  18. Place one cake layer on a cake plate or serving stand.
  19. Spread half of the cooled custard over the first layer.
  20. Top with another cake layer.
  21. Spread with ½ cup (75g) strawberry or apricot jam.
  22. Set aside a few beautiful strawberries for garnish.
  23. Slice the remaining strawberries and arrange them over the jam.
  24. Top with another cake layer, spread with the remaining custard and top with the final cake layer.
  25. 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.
  26. Frost the top of the cake with the whipped cream and garnish with the reserved strawberries.
  27. Refrigerate until ready to serve.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

98g

Fat

42g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation For Large Groups Desserts European Cakes Dietary Low Sodium Low In Something Number Of Servings 4 Hours Or Less