Submitted by Katrina Crosby.
My mother, Hege Ingeborg, is 100% Norwegian. She was born in Norway and when she was 5 she and her mother moved to America. She still has much of her family there and I have enjoyed several trips to visit relatives in The Land Of The Midnight Sun. It is GORGEOUS! I love my family heritage and feel lucky to have had a few traditions and recipes passed down to me!
In honor of my Norwegian mother and my Bestemor – Grandma Bodil Lotte, I decided to post a Norwegian family recipe for Bløtkake – which is a Norwegian Birthday Cake. “Bløtkake” actually means “moist cake” if you translate the word directly to English.
This is one of my favorites!
This double layer sponge cake has a layer of boysenberry syrup, crushed pineapple, mandarin orange juice and lightly whipped cream. This juicy layer soaks into the layers of cake making it moist and flavorful (this soaking technique is very similar to how one makes Tres Leches [milk cake]). Next the Bløtkake is spread with whipped cream and the sides are covered with slivered almonds. Finally, the cake is topped with fresh fruit – in this case: strawberries, mandarin oranges, and kiwi.
I’ve done some research and apparently in Norway the toppings are often reflective of the region of the country you are in or the season. My Mom’s favorite is Bløtkake with a marzipan lid, which is the same as described above with the addition of a thin sheet of marzipan draped over the cream layer on the outside of the cake. YUMMY!
Norwegian Bløtkake
Ingredients
Cake
6 Eggs
1 1/4 c. Sugar
1 1/4 c. Flour
2 teaspoons baking powder
Middle Layer
Fruit juice, or boysenberry syrup
Topping
Fresh Whipped Cream
Your Choice of fresh fruit (For taste and color, I suggest strawberries, kiwi’s, mandarin oranges…etc.)
Optional: slivered almonds for the side
Preparation
Cake Directions
1. Preheat oven to 350 degrees.
2. Beat eggs and sugar together until fluffy.
3. Add flour and baking powder.
4. Grease a round cake pan and pour batter into pan.
5. Bake at 350 degrees for about 1 hour (check it at about 45 minutes). Cake is done when it is looks similar to a sponge cake.
Allow cake to cool completely before assembling!
Cake Assembly
1. After cake has fully cooled (a warm cake will melt the whipped cream and your cake will fall apart!), slice the cake in half to create two layers.
2. Place the bottom layer on your serving plate with the cut side on top. (This will help the juices in the next step soak into your cake and give it a yummy moist flavor.)
3. Spoon fruit juice (I use mandarin orange juice) or boysenberry syrup and allow it to soak into the cake. Don’t be shy!
4. Place the 2nd layer of the cake, cut side down, on top of the juicy layer.
5. Spoon heavy whipping cream over the whole cake and cover the top and sides.
6. Use your cut fruit and arrange on top however you like – be creative!
7. If you like nuts, slivered almonds may pressed into the whipping cream on the sides of the cake.
Enjoy!
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What a work of art! I hope to follow your instructions and make this cake for Mother’s Day. I am amazed at the many creative activities in which you engage. You make your Grandmothers Proud!! Grandma Darlene.
Love your ,blog! I want more people to see it., I nominated you for a blog award. It is called the Liebster Award. I posted the info on my blog here http://bit.ly/1729uND
Shari, how thoughtful and awesome! We’ll check it out. Thank you for spreading the word about Ancestreats. The experience will become even richer as more folks submit family favorite recipes!
Katrina, tusen takk for sharing this beautiful and delicious family and country favorite birthday treat. We agree with Darlene, what a work of edible art.