Blotkake Simenstad - Norway(Sponge Cake With Cream And Berries)
A light Norwegian sponge cake layered with whipped cream and fresh berries, offering a sweet, fruity flavor perfect for celebrations or a delightful afternoon treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter and flour an 8 1/2-inch spring-form pan.
- In a bowl with an electric mixer, beat 3/4 cup sugar and eggs until thick and pale.
- Sift flour, baking powder, and salt over the egg mixture and fold in gently but thoroughly.
- Pour the batter into the prepared pan.
- Bake in the middle of the oven for 25 minutes.
- Cool the cake on a rack. Remove it from the pan and halve horizontally with a serrated knife.
- In a bowl with an electric mixer, beat the heavy cream to soft peaks.
- Beat in the remaining 2 teaspoons of sugar and vanilla until stiff peaks form.
- Gently fold half of the berries into half of the whipped cream.
- Spread this berry-cream mixture evenly onto the bottom cake layer.
- Place the top cake layer over the filling.
- Spread the remaining whipped cream on top and around the sides of the cake.
- Decorate the top with the remaining berries.
Tips & Substitutions
For a lighter sponge, ensure your eggs are at room temperature before beating, as this helps incorporate more air. If you don't have heavy cream, you can substitute with a mixture of half-and-half and some melted butter for a similar texture. For a touch of citrus, consider adding a teaspoon of lemon zest to the whipped cream.
Serving Suggestions
This cake is perfect for celebrations or as a light dessert. Serve with a dusting of powdered sugar or a drizzle of berry sauce for added flair. It pairs beautifully with Homemade Sour Cream for a tangy contrast. Consider serving alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain its moisture, place a piece of wax paper between the cake layers. Reheat individual slices in the microwave for about 10-15 seconds if you prefer it warm, but it's also delicious cold.
Nutrition & Diet Analysis (per serving)
Each serving of Blotkake Simenstad - Norway(Sponge Cake With Cream And Berries) contains roughly 329 calories, with 7g protein, 57g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1121mg per serving (49% of the Daily Value).
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 other types of berries for this recipe?
Absolutely! Feel free to substitute with strawberries, black currants, or any seasonal berries you enjoy. Just be mindful of the sweetness; you may need to adjust the sugar if your berries are particularly tart.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend includes xanthan gum for proper texture, and follow the same measurements as indicated in the recipe.
Can I prepare the cake in advance?
Yes, you can bake the sponge cake a day ahead. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Assemble the cake with cream and berries on the day you plan to serve it for the best texture and flavor.
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).