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Rebecka's Cream Cake3

BLØTEKAKE ( NORWEGIAN CREAM CAKE)

BLØTEKAKE ( NORWEGIAN CREAM CAKE)
Photo is Rebecka's rendition of Manuela's recipe
 
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Course: Dessert
Cuisine: NORWEGIAN CREAM CAKE
Keyword: NORWEGIAN CREAM CAKE
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Author: Rebecka Evans

Ingredients

  • 9- INCH SPRINGFORM
  • 1 RECIPE FOR SPONGECAKE
  • CUP ORANGE JUICE I used about 1 cup
  • 1 CUP RASPBERRY JAM
  • 1 RECIPE VANILLA CREAM
  • 2 CUPS WHIPPED CREAM
  • FRESH FRUIT STRAWBERRIES, RASPBERRIES, MANGO, BANANA
  • 1 CUP CHOPPED DARK CHOCOLATE
  • 1 CUP CHOPPED WALNUTS optional
  • FOR DECORATING
  • 4 CUPS ADDITIONAL WHIPPED CREAM
  • MORE FRESH FRUIT OPTIONAL
  • RECIPE FOR VANILLA PASTRY CREAM
  • 2 CUPS 500 ML WHOLE MILK
  • 1- 2 TEASPOONS VANILLA BEAN PASTE OR SEEDS OF ONE VANILLA POT
  • CUP 85 G SUGAR
  • 4 TABLESPOONS CORNSTARCH
  • ¼ TEASPOON SALT
  • 6 LARGE EGG YOLKS
  • 3 TABLESPOONS 45 G CHILLED UNSALTED BUTTER, CUT INTO PIECES
  • RECIPE FOR SPONGECAKE
  • 6 LARGE EGGS ROOM TEMPERATURE
  • 1 ¼ CUPS 240 GRAM SUPERFINE OR GRANULATED SUGAR
  • 1 TABLESPOON BUTTERMILK OR WATER
  • 1 ½ CUPS 180 GRAM ALL-PURPOSE FLOUR
  • ½ CUPS 60 GRAM CORN STARCH, OR POTATO STARCH, SIFTED
  • 1 TEASPOON VANILLA BEAN PASTE
  • NORWEGIAN SPONGE CAKE IF BAKED SEPARATE IN 3 X 8 -INCH BAKING ROUND BAKING TINS OR IN A 10 INCH SPRINGFORM
  • 8 LARGE EGGS ROOM TEMPERATURE
  • 1 ⅔ CUPS 325 GRAM SUPERFINE OR GRANULATED SUGAR
  • 2 TABLESPOONS BUTTERMILK OR WATER
  • 2 CUPS 240 GRAM ALL-PURPOSE FLOUR
  • CUPS 80 GRAM CORN STARCH, OR POTATO STARCH, SIFTED
  • 1-2 TEASPOON VANILLA BEAN PASTE

Instructions

  • Start by making the vanilla cream some hours before and put it in the fridge
  • FOR VANILLA PASTRY CREAM
  • In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  • Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
  • Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  • As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  • Whisk in remaining milk into yolks and return the entire mixture to saucepan.
  • Place over medium heat and whisk frequently until the mixture begins to boil.
  • Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  • Remove the pan from the heat.
  • Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  • Whisk in the butter.
  • With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
  • Lay a sheet of plastic wrap directly over the vanilla cream.
  • Allow it to cool to room temperature, then refrigerate for a few hours.
  • When ready to use, loosen the cream with a spatula or whisk.
  • Pastry cream should be refrigerated and used within 3 days of making.
  • FOR SPONGECAKE
  • Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
  • Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
  • In a medium bowl, sift the flour and cornstarch, or if you use potato starch, and set aside.
  • In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
  • Increase the speed to medium, and continue beating for 5 minutes.
  • Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
  • Add vanilla bean paste, and beat for one minute more.
  • The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  • Pour the batter into a large wide bowl.
  • Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  • Repeat with the remaining flour mixture. Make sure to maintain the batter’s volume while folding;
  • it is important to not deflate the batter.
  • Pour the batter into the prepared pan or pans using a spatula to distribute the batter evenly.
  • BAKING TIME AND ASSEMBLE
  • 20 minutes → 3 x 8-inch pans, always check with a cake tester
  • 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
  • Bake the first two cakes on the middle rack of the oven until a cake tester inserted into the center comes out with a few crumbs
  • Let the cakes cool in the pan on wire racks for 10 minutes.
  • Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
  • Use a sharp knife and scrape away any dark crust on the sides, optional
  • If you baked this cake in one springform, Cut the cake into 3 even layers.
  • Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
  • Drizzle the first cake layer with some orange juice, or milk.
  • Add raspberry jam, use one with good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
  • Add the vanilla cream, and spread it all out on the first layer.
  • Add whipped cream, with an offset spatula spread it all over the cake layer.
  • Add chopped dark chocolate and walnuts.
  • And add fruit of your choice, I used mango, banana, strawberries, raspberries.
  • Add a little more cream on top, so the next cake layer stays in place.
  • Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
  • If that happens just take your offset spatula and lift the cake layer and push it in the cake.
  • Repeat the same thing as the first cake layer.
  • Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
  • Add the last layer, leave it in the fridge for some hours to firm up.
  • Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!
  •  

Notes

By Manuela Kjeilen