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Norwegian Cream Cake (Blotkake)

Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
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Cook Time 30 minutes
Total Time 1 hour 45 minutes

Equipment

  • 1 Stand Mixer Fitted with a whisk attachment
  • 1 Rubber Spatula
  • 1 9-inch Springform Pan
  • 1 Parchment Paper
  • 1 Cake Stand or Serving Platter

Ingredients
  

Main

  • 5 large eggs
  • 2 cups 400 grams sugar
  • 1/2 cup 120 grams water, at room temperature
  • 2 1/2 cups 325 grams all-purpose flour
  • 2 heaping teaspoons baking powder
  • 1 teaspoon kosher salt
  • Whipped Cream see recipe below
  • Sugared Cranberries for decorating (see recipe below)
  • Rosemary sprigs for decorating
  • 3 cups 720 grams cold heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups fresh or frozen and thawed cranberries
  • 1/4 cup granulated sugar

Instructions
 

  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
  • To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.

Notes

Ensuring all wet ingredients, especially eggs, are at room temperature will help achieve maximum volume when beating them with sugar, yielding a light, airy sponge. When incorporating dry ingredients, fold gently with a rubber spatula to avoid overmixing, which can develop gluten and result in a tough cake. It's crucial for the cake to be completely cooled before slicing and assembling; warm cake will cause the whipped cream to melt. For the most stable whipped cream, use very cold heavy cream and a chilled mixing bowl.