Bløtkake (Norwegian Berries and Cream Cake)
Bløtkake is the Norwegian celebration cake, a tall sponge layered with jam, peaches and vanilla custard, then wrapped in whipped cream. It turns up at birthdays and on May 17th, Norway's national day. The sponge is a simple whisked batter with no butter, and the peach juice brushed over each layer keeps it soft under the custard. Finish it with whatever soft berries you have, such as blueberries or redcurrants.
Instructions
Beat the eggs and the 100 g of sugar together until the mixture is thick enough to hold peaks. Sieve the flour and baking powder over the top and fold them in gently so the air stays in the batter.
Scrape the batter into a greased round tin about 22 cm across. Bake at 170°C for 30 to 40 minutes, until the sponge is set and cooked through.
Leave the sponge to cool completely on a rack, then turn it out of the tin.
Cut the cooled cake horizontally into three layers. Drizzle some of the peach juice from the tin over each layer so the sponge stays moist.
Spread two of the layers with raspberry jam, then top them with peach slices and vanilla custard. Stack these two layers and set the plain third layer on top.
Whip the cream with the 1 tsp of sugar. Cover the whole cake with it, sides included, then decorate the top with berries or other fruit.
Make it personal.
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