Norwegian Bløtkake
Yield: 10 Servings Prep Time: 15 minutes Total Time: 55 minutes
Ingredients
The Cake
5 Large Eggs
160 g (¾ Cup) Granulated Sugar
160 g (1⅓ Cups) All-Purpose Flour
1 tsp Baking Powder
The Fillings & Decor
200 g (¾ Cup) Apple Juice
120 g (½ Cup) Raspberry Jam
500mL (2 Cups) Vaniljekrem or 1 Batch of my 1-Step Pastry Cream
1 Batch of my Fluffy Whipped Cream (1.5 batches if you’re piping details)
Fresh Berries
Recipe
The Cake
Preheat oven to 160°C (320°F).
Line the bottom of an 20cm (8-in) Spring Form Pan with a little bit of oil and parchment paper. Make sure the oil and parchment do not get on the sides of the pan, just the bottom!
In a mixer bowl fitted with a whisk attachment, beat the eggs and sugar together on medium-high speed until it reaches a ribbon stage.
Laila’s Tip: It’s at a ribbon stage once you lift the whisk from the batter, draw a figure 8, and the ribbon of batter stays suspended for a moment before combining back into the rest of the batter.
Sift the flour and baking powder into the egg mixture. The use a spatula to fold it all together until just combined.
Pour into the lined pan and smooth out the surface. Bake for about 30 minutes or until golden brown.
Flip the pan over onto a wire rack so that the cake is facing the rack and the pan's bottom is facing up.
Cool completely then flip the pan back over and release the cake.
The Fillings & Decor
Cut the sponge cake into 3 layers.
Using a spoon or cup gently soak the layers with the apple juice until they’re slightly moistened. (This is a light soak so be careful not to add too much or the cake will turn soggy.)
Place one cake layer onto your working surface or cake board.
Spread a good layer of jam on top (about 3mm thick) then a layer of the Vaniljekrem or Pastry Cream. Place a cake layer on top of this and repeat the process.
Once you place the final cake layer on top, cover the entire cake in whipped cream. Decorate with piped whipped cream and fresh berries.
Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.
Happy Baking!