Bløtkake - Norwegian Cream Cake
User Reviews
4.7
Bløtkake - Norwegian Cream Cake
Description
This recipe makes a sponge cake batter of eggs, sugar, flour, and baking powder baked in a springform pan until firm and light yellow. The cake is cooled and sliced into three even layers. Vanilla pudding is prepared with reduced milk for thickness and cooled before use.
The layers are assembled by placing cake slices on plates, drizzling each with peach syrup to add moisture, then layering with the dense vanilla pudding and fresh strawberries, blueberries, and peaches. Whipped cream sweetened with sugar is used as a topping. The combination results in a light textured cake with creamy, fruity layers.
The berry and peach filling brings freshness while the pudding adds richness. Cutting the cake evenly is best done with a wire cake leveler for clean layers. This dessert suits a celebration or a special occasion with its colorful assembly and balanced flavors.
Ingredients
Cake
- 6 egg
- 1 cup sugar
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
Filling
- 1 box vanilla pudding
- 1 cup milk
- 16 oz. peaches canned
- 1 pint whipping cream
- 1 T sugar
- 1 quart strawberry fresh
- 1 pint blueberries
Instructions
- Preheat the oven to 325 F and grease and flour a spring form pan.
- Beat the eggs and the sugar on high speed until light and frothy. They should be light yellow and a little bubbly.
- Mix the flour and baking soda together. Sift the mixture about 1/3 at a time over the egg mixture and fold together with a spatula. Don't over mix! Fold until the batter is no longer streaked with flour.
- Pour the mixture into the spring form pan and bake for about 35 minutes, until the center is firm.
- Cool completely before removing the sides of the spring form pan.
- While it is cooling make the pudding with only 1 cup of milk, instead of the two called for on the box. It will be very thick! Let the pudding cool.
- Once the cake is cool cut it into 3 more or less equal layers. A wire cake lever is very useful for this, without a leveler I usually just make it a two layer cake.
- Put each of the three layers of the cake on separate plates. Drizzle with the juice from the peach can. Use up all the juice.
- Mix about 2/3 of the peaches in the can with the cooled pudding, and crush with a fork. Use the mixture to top one of the layers.
- Whip the cream with 1 Tablespoon of sugar until soft peaks form.
- Crush 2/3 of the strawberries and mix with 1/3 of the whipped cream. Use this mixture to top another cake layer.
- Stack the cake layers together with the peach layer on the bottom. Frost the cake with the remainder of the whipped cream, and decorate with the remaining strawberries and blueberries, or whatever fruit you prefer.
- Store in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 388kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 107mg | 4% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 52mg | 58% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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