Norwegian Cream Cake(Blotkake)
A light, fluffy Norwegian cream cake with layers of sponge and creamy filling, perfect for celebrations and gatherings, featuring vanilla, berries, and whipped cream.
Ingredients
Instructions
- Beat egg yolks and cold water until thick; gradually add sugar and vanilla.
- Beat egg whites and cream of tartar until very stiff.
- Sift cake flour with salt, then fold alternately with the egg yolk mixture into the beaten egg whites.
- Divide batter into two ungreased pans and bake in a 325°F oven for 25 minutes.
- Allow cakes to cool, then split each layer to make four layers.
- Assemble the cake by spreading vanilla pudding between layers, then top with whipped cream and berries.
Tips & Substitutions
For a lighter cake, ensure your egg whites are at room temperature before beating; this helps achieve maximum volume. If you're short on time, you can use store-bought vanilla pudding instead of making it from scratch. For added flavor, consider incorporating a splash of almond extract into the batter. This cake pairs beautifully with Almond Horns for a delightful dessert spread.
Serving Suggestions
Serve the Norwegian Cream Cake chilled for a refreshing treat. It pairs well with a cup of coffee or tea, making it an excellent choice for brunch or afternoon gatherings. For a festive touch, garnish with edible flowers or mint leaves. Consider serving it alongside a Banana Berry Smoothie for a balanced dessert and drink combination.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To keep the layers from becoming soggy, separate them with parchment paper. If you plan to reheat, serve individual slices at room temperature, or lightly microwave them for a few seconds to soften the whipped cream without melting it.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Cream Cake(Blotkake) contains roughly 464 calories, with 11g protein, 90g carbohydrates, and 1g fat. It is an excellent source of potassium (106% of the Daily Value), iron (39% of the Daily Value), and protein (23% 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 make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. Just be sure to assemble the cake on the day you plan to serve it for the best texture and flavor.
What can I use instead of whipping cream?
If you're looking for a lighter alternative, you can use whipped topping or a non-dairy whipped cream. Alternatively, a cream cheese frosting could add a rich flavor while still providing a creamy texture.
Can I add different fruits to the cake?
Absolutely! Feel free to experiment with seasonal fruits like peaches, strawberries, or even citrus segments. Just be mindful of the moisture content, as overly juicy fruits can make the layers soggy.
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).