Norwegian Strawberries And Cream Cake Blotkake Food

NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE

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.

BLOTKAKE - NORWEGIAN SOFT CAKE

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.

BLOTKAKE (NORWEGIAN CREAM CAKE)

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.

BLøTKAKE - NORWEGIAN - STRAWBERRY CREAM CAKE

Steps:

• To Make the Cake:.
• Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
• Preheat your oven to 350°F.
• Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
• For the Custard Filling:.
• In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
• Assembling the Cake:.
• Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
• Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
• Add the third layer and spread again with custard adding berries.
• Top with the remaining layer of cake.
• An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
• Enjoy!