Blotkaka(Whipped Cream Cake)
A light and fluffy whipped cream cake layered with pineapple and pudding, perfect for summer gatherings or as a sweet, tropical dessert for special occasions.
Ingredients
Instructions
- Prepare the vanilla pudding according to the directions and let it cool.
- Cut the sponge cake in half horizontally.
- Take one half and cut it horizontally again to create two layers.
- Place one slice of cake on a plate, sprinkle with pineapple juice, and spread half of the pudding over it.
- Add the second slice of cake on top and repeat the process with pineapple juice and remaining pudding.
- Whip the whipping cream and fold in the drained crushed pineapple.
- Frost the top and sides of the cake with the whipped cream mixture.
- Optionally, cover the cake with a Marzipan Topping.
Tips & Substitutions
For a lighter texture, ensure the vanilla pudding is completely cool before layering. If you don't have pineapple juice, orange juice can be a great substitute. Additionally, for an enhanced flavor, consider adding a splash of coconut extract to the whipped cream mixture. This cake also pairs beautifully with Chewy Fruitcake Bars for a delightful dessert spread.
Serving Suggestions
Serve the Blotkaka chilled, garnished with fresh pineapple slices or mint leaves for a pop of color. This cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit salad. For a more festive touch, consider serving it alongside Chocolate Nut Loaves for an appealing dessert platter.
Storage & Reheating
Store any leftover Blotkaka in an airtight container in the refrigerator for up to 3 days. To maintain its texture, avoid freezing the cake as the whipped cream may separate. If serving leftovers, allow the cake to sit at room temperature for about 15 minutes before enjoying to regain its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Blotkaka(Whipped Cream Cake) contains roughly 505 calories, with 6g protein, 49g carbohydrates, and 33g fat. It is an excellent source of vitamin A (41% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant pudding instead of regular vanilla pudding?
It's best to use regular vanilla pudding for this recipe, as instant pudding won't achieve the same creamy texture needed for layering. Regular pudding thickens properly, ensuring your cake layers hold together nicely.
How can I make the cake more tropical?
To enhance the tropical flavor, you can add shredded coconut to the whipped cream mixture or substitute the pineapple with mango puree. You might also want to use coconut cream instead of regular whipping cream for a richer taste.
What can I use instead of whipping cream?
If you're looking for a lighter option, you can substitute the whipping cream with a whipped topping or a non-dairy whipped cream alternative. However, the texture and flavor will differ slightly, so adjust your expectations accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).