Can I make the sponge cake ahead of time?
Yes, you can bake the sponge cake a day in advance and store it tightly wrapped at room temperature. Assemble the cake with cream and berries just before serving.
DESSERT
Norwegian Bløtkake (Cream Cake) with Fresh Berries and Marzipan
This traditional Norwegian Bløtkake is a light and airy sponge cake layered with fresh whipped cream, vibrant berries, and a delicate marzipan topping. It's a festive and refreshing dessert perfect for celebrations.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 350°F/175°C. Grease and flour an 8-inch round cake pan. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 8-10 minutes, until very pale and thick.
02
Sift the flour and baking powder together over the egg mixture. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
03
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
04
While the cake cools, prepare the whipped cream. In a cold bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form.
05
Once the cake is completely cool, slice it horizontally into two equal layers. Place the bottom layer on a serving plate. Spread half of the whipped cream over the bottom layer, then arrange half of the fresh berries on top.
06
Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake. Decorate the top with the remaining fresh berries.
07
Roll out the marzipan thinly on a lightly powdered sugar-dusted surface. Cut out decorative shapes or a thin strip to wrap around the side of the cake. Carefully place the marzipan decorations on the cake.
08
Chill the cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.
About This Recipe
This traditional Norwegian Bløtkake is a light and airy sponge cake layered with fresh whipped cream, vibrant berries, and a delicate marzipan topping. It's a festive and refreshing dessert perfect for celebrations.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra moist cake, brush the cake layers with a little berry juice or simple syrup before adding the cream and berries. Ensure all ingredients for the sponge cake are at room temperature for best results.
Easy Substitutions
You can use other soft fruits like sliced peaches or kiwi instead of berries. Almond paste can be used in place of marzipan, though it will be sweeter and less pliable. For a gluten-free version, use a gluten-free all-purpose flour blend.
Storage & Reheating
Store Bløtkake in an airtight container in the refrigerator for up to 2-3 days. The marzipan may soften over time, but the flavor will remain good. It is not recommended to freeze this cake due to the fresh cream and berries.
Serving Suggestions
Serve slices of Bløtkake with a cup of coffee or tea. It's also delightful with a glass of sparkling wine for a celebratory touch. A small side of extra fresh berries can complement each slice beautifully.
Common Mistakes
1. Overmixing the batter: This can lead to a tough, dense cake. Fold the dry ingredients in gently until just combined. 2. Not cooling the cake completely: Applying cream to a warm cake will cause the cream to melt and slide off. Ensure the cake is fully cooled. 3. Overwhipping the cream: This can result in grainy, curdled cream. Whip until stiff peaks form, then stop. 4. Using cold eggs for the sponge: Cold eggs don't whip up as light and fluffy, affecting the cake's texture. Use room temperature eggs.
Frequently Asked Questions
What kind of berries work best?
A mix of fresh strawberries, raspberries, and blueberries is traditional and offers a great balance of flavor and color. Use whatever fresh, seasonal berries you prefer.
Is marzipan difficult to work with?
Marzipan is quite pliable. If it's too stiff, knead it briefly with your hands to warm it up. If it's too sticky, dust your surface and rolling pin with a little powdered sugar.
MORE TO KNOW
The key to a perfect Bløtkake sponge is incorporating as much air as possible into the egg and sugar mixture. This creates a light, airy texture that is characteristic of the cake. Don't rush the beating process in step 1. Also, when folding in the flour, do so gently to maintain that airy structure. Overmixing will result in a dense cake. For rolling marzipan, a light dusting of powdered sugar on your work surface and rolling pin prevents sticking.
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