Best Blotkake Recipes

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BLOTKAKE (NORWEGIAN CREAM CAKE)



Blotkake (Norwegian Cream Cake) image

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

Nonstick cooking spray
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
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

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

NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE



Norwegian Strawberries and Cream Cake Blotkake image

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

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
2 tablespoons powdered sugar (sometimes called icing sugar or confectioners')
1 teaspoon vanilla

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

NORWEGIAN CREAM CAKE (BLOTKAKE)



Norwegian Cream Cake (Blotkake) image

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

5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar

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 SOFT CAKE



Blotkake - Norwegian Soft Cake image

According to Aunt Hildur, this is the most popular cake in Norway. This soft cake is brushed with fruit juice and filled and frosted with whipped cream and fruit. From Aunt Hilgur's Excellent Norwegian Recipes.

Provided by Jostlori

Categories     Dessert

Time 1h

Yield 1 9 inch cake

Number Of Ingredients 10

5 eggs
1/2 cup cold water
1 teaspoon vanilla
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
fruit juice (your choice)
whipped cream
1 quart fresh fruit

Steps:

  • With an electric mixer, beat the eggs until frothy. Continue to beat while adding the water, the vanilla, and gradually, the sugar.
  • In a separate bowl, mix together the flour, baking powder and salt. Then, sift into the egg mixture.
  • Grease two 9 inch cake pans, then pour batter into the pans. Bake at 350F for 35 minutes or until a toothpick comes out clean.
  • When cool, invert both layers so that the bottoms become the tops. Wet both layers with raspberry, strawberry, or pineapple juice.
  • Spread the bottom layer generously with whipped cream and slices of the same fruit as the juice. Add the top layer, spread it with the remaining whipped cream and decorate with the same fruit.

Nutrition Facts : Calories 1600.9, Fat 25, SaturatedFat 8, Cholesterol 930, Sodium 1307.9, Carbohydrate 298.8, Fiber 3.4, Sugar 201.4, Protein 44.3

BLOTKAKE



Blotkake image

A Norwegian classic! Soft, creamy, and wonderfully naughty, this is my favorite cake from childhood.

Provided by @MakeItYours

Number Of Ingredients 1

You will need: 11⁄2 tablespoons butter, softened |2⁄3 cup sugar 1⁄3 cups all purpose flour 1 teaspoon baking powder 5 egg yolks 1⁄3 cup whole milk 4 tablespoons Amaretto 1⁄2 pint heavy whipping cream 2 tablespoons sugar 1 cup strawberry jam

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, beat butter and sugar until light and creamy.
  • Add flour and baking powder and mix well.
  • Stir in the egg yolks and milk.
  • Pour the mixture into 2 9" round cake pans covered with parchment paper.
  • Bake mixture in the middle of the oven for about 25 minutes. Cool on a wire rack.
  • While cooling, soak the sponge in Amaretto.
  • While the sponge is still cooling, beat heavy cream and sugar to soft peaks.
  • Once cool, place 1 sponge on a serving dish, top with jam, strawberries, and cream. Place the other sponge on top and cover with the rest of the jam and cream.
  • Finish with berries and mint.
  • Let the cake sit for 1 hour in the fridge before serving.

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