Mariche's kitchen: Bløtkake (Norwegian Soft Cream Cake)

Bløtkake for me is Norway's national cake simply because you can find it on the cake table in every special ocassion. This is soft,creamy,fruity and not too sweet type of cake. You simple bake the cake base or bun divide it into 2-3 layers , use whipped cream for frosting with strawberry jam,banana or melted chocolate . And then just crumb coat it with whipped cream, make some swirls or any pipping technique on the outer part of it and put some strawberries or any kind of berries on the top of the cake as a finishing touch. Try this one day if you have enough time and if you want to try something new:)

To begin this cake, we need a cake bun or cake base. Now, here is a recipe of mine that is so easy and I called this " never been failed recipe" because it has a good result and always turn out good and fluffy.

Cake bun

3 large egg
150g refine sugar

65g flour( around 6 tbsp)
5 tbsp potato flour
3/4 tsp baking powder

2 tbsp boiled water
some orange zest

Procedure:

Whip the eggs well, add sugar and whip until the sugar became fine and fluffy. Around 4 mins.

Add orange zest.

Sift wheat flour,potato flour,and baking powder on the egg/sugar mixture and simply fold the ingredients carefully. .

Add 2 tbsp of boiled water and continue folding. Transfer the mixture into a cake form without
butter, oil or greasing.

Bake the cake in the middle of the oven in 180*C for 45-50 mins.
When the cake is done, turn the cake form up side down, using 2 glasses as support. I do this to prevent the cake from shrinking. Take the cake out from the form when it is totally cold.

Filling,Frosting and decorating the cake.

Make the filling:

We need:

300ml of whip cream for the filling (containing around 38% fat)

300ml whip cream for the frosting

4 tbsp refine sugar

strawberry jam

orange soda or sprite to soften the cake

Take out the cake from the form by simple running a knife around it and on the base of the cake.

Divide the cake into 3 equal layers. Transfer each layer on a plate and sprinkle 3 tbsp of orange soda or sprite in one layer. The reason we do this is to soften our cake bun a little bit. Do the same process with the other 2 layers.

Whip the cream for the filling which is 300ml of cream.

Transfer the cream into a cold alumminium bowl.The bowl should be in the fridge before whipping the cream to achieve a fluffy or airy whipped cream

Add 2 tbsp of sugar and whip the cream for 3 mins. or when it's on stiffed peak consistency.Do not overwhip because it will turn into butter.

Transfer the first layer of the cake on a nice cake plate that you will use in serving this cake.

Spread 3 tbsp of strawberry jam on the cake and frost the half part of the whipped cream on the first layer of the cake.

Lay the second layer of the cake on the top of the cream. You can also mix the cream and the strawberry jam instead of layering it. I do this in the second layer of the cake.

Add 2 tbsp of strawberry jam on the remaining whipped cream.
And simply frost it on the top of the second layer of the cake. And cover it with the 3rd layer of the cake.
On the picture below , you can see the 3 equal layers of this cake.

The last part is to whip the other 300ml cream with 2 tbsp of sugar, just like what we did on the first whipped cream. We are going to use this whipped cream as crumb coat and frosting for the final touch.

Here is the cake after the crumb coat. I simply covered the whole cake with some cream and scraped the extra cream to level it.

I used a pipping bag with a tip to pipe the remaining cream on the cake for our final touch.
I piped the cream around it and just around the top of it to provide space in the middle for the strawberries.

I washed the berries and sliced the green leafy and hard part and just put them on the top of the cake.
You can also slice the strawberries and arrange it on the top if you like. Just use your fantasy in decorating the cake.

Here is another bløtkake I made for my husband's bday a year ago. I used other types of fruits on it: