Bløtkake (Norwegian Berries and Cream Cake)
Make Bløtkake (Norwegian Berries and Cream Cake) once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 1 hour, and it serves 4. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Level Medium
Ingredients
- 4 Eggs
- 100 g White granulated sugar
- 100 g Flour
- 1 tsp Baking Powder
- Raspberry jam
- 1 Tin sliced peaches
- Vanilla custard
- Whipped cream
- 1 tsp White granulated sugar
- Berries or other fruit, usually blueberries, redcurrants or other soft berries
Method
- Whip the eggs and sugar until they form peaks. Sieve the flour and baking powder into the egg mixture and fold in gently.
- Pour the batter into a greased round tin (about 22 cm in diameter) ,and bake the cake at 170°C for 30–40 minutes.
- Cool completely on a rack, then unmold the cakes.
- Slice the cake horizontally into 3 layers. Sprinkle each slice with some of the peach juice from the tin.
- Cover 2 of the slices with jam, peach slices, and vanilla custard. Place the third layer on top of the other two.
- Whip the cream with the sugar. Cover the whole cake, including the sides, with the whipped cream.
- Garnish with berries and/or fruit.
Tips for the best Bløtkake (Norwegian Berries and Cream Cake)
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Bløtkake (Norwegian Berries and Cream Cake) recipe medium to make?
It is rated medium: 10 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Can I make Bløtkake (Norwegian Berries and Cream Cake) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for eggs?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Bløtkake (Norwegian Berries and Cream Cake) take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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