Blotkake — Norwegian celebration cream cake

i. Origin & history

Bløtkake is the most-eaten cake in Norway — every supermarket sells ready-made versions; every household makes their own. The yellow-and-red colour scheme of Norwegian flag versions appears on 17 May.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 6 eggs
• 180 g sugar
• 180 g plain flour
• Pinch salt
• 1 tsp vanilla
• 500 ml whole milk + 60 g sugar + 60 g cornstarch + 2 yolks (pastry cream)
• 800 ml double cream
• 60 g icing sugar
• 1 tsp vanilla
• 100 ml fruit juice (for soaking)
• 400 g fresh strawberries (or mixed berries)

iii. Method

1. Heat oven to 170 °C. Line a 24 cm round tin.
2. Whip eggs and sugar 5 min. Fold in flour, salt and vanilla. Bake 30-35 min. Cool. Slice horizontally into 3 layers.
3. Make pastry cream; cool fully.
4. Whip 800 ml cream with icing sugar and vanilla to soft peaks.
5. Place bottom sponge on a plate; brush with juice; spread pastry cream; scatter berries; spread whipped cream. Top with second sponge; repeat. Top with third sponge.
6. Cover top and sides with whipped cream. Decorate with whole berries.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

17 May bløtkake decorates with red, white and blue. Cloudberry bløtkake uses Arctic cloudberries. Chocolate bløtkake uses chocolate sponge and ganache.

vii. More from Scandinavian

• Prinsesstarta — Swedish princess cake
• Suksessterte — Norwegian success cake
• Strawberry Shortcake — strawberry sponge
• Bûche de Noël — French log cake
• Medovik — Russian honey cake
• Dacquoise — French meringue cake