Whipped Cream Cake/Bløtkake
This layer cake is the most popular cake in Norway. It is often part of a holiday or family celebration or is served to company. It makes a delicious and attractive birthday cake.
– 4 large eggs, at room temperature; 1 c. sugar
– 1 tsp. vanilla extract; 1 c. flour
– 1 tsp. baking powder.
– 1 to 2 c. heavy (whipping) cream
– 2 tbsp. powdered sugar
– 1 tsp. vanilla extract about 1/4 c. fruit juice (use the type of fruit that’s in the cake)
– 1 qt. fresh strawberries or other fruit, sliced.
Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Using an electric mixer, beat the eggs until frothy. Add sugar gradually, beating until very thick and lemon colored, scraping the sides of the bowl often. Blend in vanilla extract.
In a separate bowl, stir together the flour and baking powder. Fold dry ingredients into the egg mixture. Mix until just blended.
Pour batter into the two prepared cake pans, spreading it to the edges. Bake for 25 to 30 minutes, or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool.
To prepare the filling, whip the cream with an electric mixer until stiff peaks form. Add sugar and vanilla extract.
Remove the cooled cakes from the pans. Turn one layer onto a serving plate so that the flat side is face up (the brown, top side will be down).
Sprinkle a little fruit juice over the bottom layer of the cake. Spread the layer with half of the whipped cream and cover with a generous layer of strawberries (or other fruit).
Place the second layer of cake over the strawberries so that the flat side is face up. Sprinkle this layer with a little fruit juice, then spread the remaining whipped cream and strawberries on it. Serve immediately, or refrigerate up to 2 hours, then serve.
Food: Whipped Cream Cake/Bløtkake