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Blotkake = Norwegian Cake, with a twist

This cake is easy to make, a fun step-by step simple process. The only ingredient here which is a bit too “Norwegian” is the cloudberry, a very typical and rare berry that’s also a big deal in its native country. You don’t have to include that one, use other berries, or find cloudberry in IKEA, down below is a link to order a cloudberry preserve

We’re naughty and put some cranberries in top and even used a cranberry freshly squeezed juice as our “berry juice”, makin’ it a bit Thanksgiving-like. You won’t regret it if you use the cranberries, their natural tartness goes really well with the cream and sweetness of the cake . . .

Ingredients

For the Cake

4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder

Filling and Frosting

3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
⅓ cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice fresh berries for decorating (optional)


Procedure:
-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, we used as well for decoration, the fiber obtained from squeezing the berries for juice, shaping them as small drops and dusted with confectioners’ sugar

Enjoy 😉


*Filling: Cream and Preserves, we used a “four berries preserve”

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