2.26.2009

NORWEGIAN BLOTKAKE
(Strawberries and Cream Cake)

My birthday was a couple of weekends ago *thank you, thank you :)* and there was one gift in preticular that my friend Amy gave me that I thought would be appropriate AND exciting to share.

What she gave me was... a recipe for a traditional Norwegian Blotkake. She printed the recipe on really nice card stock, and then also gave me all the key ingredients I would need to make the recipe. I was so excited! This is totally my idea of a baker's dream-gift. :)
So, Thank you Amy from the bottom of my heart for such a thoughful gift (even though you reaped the benefits. Hahahahaha!)

Anyway, I also thought it was funny beacuse this is like a fancified European version of strawberry shortcake. Right? And growing up I would always request my birthday dessert be STRAWBERRY SHORTCAKE (angel food cake, fresh srawbrries, and REAL Ready whip). This gift felt really special and nostalgic. :)


(Organic whipping cream, organic half and half, fancy stawberry perserves-not with berry chunks(I am not so much into the strawberry jam with big strawberry chunks in it. ewwww!), organic pastry flour, and vanilla bean paste.)


(This vanilla bean paste is so amazing! I love, love, love it.)


(the beautiful double sided recipe card Amy made. The paper even has paisley swirls on it. I am going to lamenate it so I don't get mess all over it while baking.)

Here's the descripton of the cake that is on the recipe card:
"This is basically a wonderfully light and egg sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in it's filling. Literally translated the name means "wet cake." It is popular throughout Scandinavia with custard, jam, and berries. Whipped cream us piled on top in a cloudlike drift. Scandinavian cooks sink a few beautiful fresh strawberries into the topping for a final garnish"

-Making this cake was quite simple. Simplier than you would think. I mean there are quite a few eliments and steps you must do but, they are all very quick and easy. I was able to complete the cake in about 3 hours or so.


Ingredients:
Cake:
3/4 cup cake flour
1 tsp baking powder
6 eggs (room temp) the warmer they are the easier and faster the eggs will whip up into fluff.
1 cup sugar

Custard topping:
3 egg yolks
2 tbs butter
2 tbs cornstarch
1 1/2 cups hald and half
1/4 cup sugar
2 tsp vanilla
1/2 cup strawberry jam warmed and strained
1 pint fresh strawberries

Whipped topping:
1 1/2 cup whipping cream
2 tbs powdered sugar
1 tsp. vanilla


Here's What you do:
For the cake...
-Separate your eggs into two separate bowls
(Click HERE to see methods on how to separate egg whites from egg yolks.)

-Beat egg whites until fluffy, then add sugar and beat until you have stiff peaks.
Click HERE to see how to beat egg whites into stiff peaks.

-Set egg whites aside
-Beat egg yolks until frothy (2 minutes)


-Using a spatula gently fold egg yolks in to the egg whites until combined.

-In a separate bowl whisk flour and baking powder together.
-Then gradually fold dry ingredients into the egg mixture.

-Divide batter between two round 9 inch pans and bake for 30 minutes.
-While cake is baking prepare the filling custard and your whipped cream topping.
-In a saucepan heat eggs, sugar, butter and cream, then add cornstarch......
-Pour custard into a bowl and cover with plastic wrap letting the wrap touch the surface of the custard completely-this way no top-scum will form. :) Refridgerate until ready to use.

-For the whipped cream, whip 2 cups whipping cream. when getting fluuy add 2 tbs powdered sugar and 1 tsp vanilla. Whip until firm peaks form. Set whipped cream in fridge until ready to use.

-When the cakes are done let cool in the pan. Then carefully take out and with a bread knife slice evenly in half so you have 4 rounds.

-Place first layer on your serving plate and make sure the plate is at leat 2 inches wider than your cake so it can catch the overflow of the cake filling and topping.


-On top of the first layer, spread half of your custard overtop.
Then place your next cake layer and spead the warm strawberry jelly overtop and fresh sliced strawberries.

-Then place another cake layer and spread the remaining custard ontop.
-Then place your last top layer.
-On top layer billow whipped cream and then garnish with whole strawberries and a bit of lemon zest if you want.


THE END!
See you in March :)

7 comments:

Pinky said...

I love making cakes where you whip the whites and sugar because it just looks so darn pretty. This looks delicious, and late happy birthday

LaundryBasketCase said...

Hi Ivy! Happy Birthday for last week!!! What a brilliant idea for a birthday gift - and thank you for sharing the recipe with us... Yum! Looks lovely!
xxx

Anonymous said...

Hi Strawberryshortcake girl!
Your'e my one and only Norweigan sunshine baker maker. Love the pics of the cream and eggs. Pretty.
Thanks for the new recipe~cyaxo M.

Clumbsy Cookie said...

Your pictures have snow in them! Cute! Here's a perfect recipe for the first strawberries of the season!

Lisa said...

Yum! Strawberries, cake and cream - you can't beat that!

lucia said...

HEY YOU!!
little kisses to you!

how have you days been?

Gigi said...

happy belated birthday! what a great gift! very thoughtful. cake looks delish!