Norwegian Birthday Cake - {Blotkake} Recipe - Cooking Index
Norwegian Birthday Cake - {Blotkake} Recipe - Cooking Index
| 5 | Eggs - separated | |
| 3/4 teaspoon | 3.8ml | Cream of tartar |
| 1 1/2 cups | 297g / 10oz | Sugar - divided |
| 1/2 cup | 118ml | Water |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| 1 1/2 cups | 93g / 3.3oz | Cake flour |
| 1 teaspoon | 5ml | Baking powder |
| 2 cups | 474ml | Whipping cream |
| 1 tablespoon | 15ml | Powdered sugar - (to 2) - depending on |
| Sweetness of berries | ||
| 4 cups | 948ml | Berries in season |
| = (such as blackberries or raspberries) |
Heat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray, then line the bottoms of the pans with parchment paper and spray again. Set aside.
Beat the egg whites until foamy, then add the cream of tartar. Beat again until stiff peaks form. Gradually beat in three-fourths cup sugar and then set aside.
In a separate bowl, beat the egg yolks with the remaining three-fourths cup sugar until they form a thick yellow-colored ribbon. Stir in the water and the vanilla.
Sift the flour and the baking powder twice. Gradually fold the flour mixture into the egg yolk mixture by hand, until thoroughly combined.
Fold the egg white mixture into the flour and egg yolk mixture.
Pour the combined mixture into the prepared cake pans and bake until a wooden pick inserted in the center comes out dry, about 30 to 40 minutes. Let the cakes cool.
Cut each cake into 2 layers.
Whip the cream. Gently stir in the powdered sugar. Set aside 1 1/2 cups of the whipped cream to spread around the sides of the cake.
In a bowl, crush half the berries. Add the remaining whole berries. Gently fold the berries into the remaining whipped cream.
Spread one-fourth of the berry whipped cream over the bottom cake layer. Top with a second layer of cake. Repeat with the remaining two layers, and spread the last one-fourth of the berry whipped cream on the top of the cake. Frost the sides of the cake with the reserved plain whipped cream. Serve immediately or refrigerate until serving time.
This recipe yields 12 servings.
Each serving: 354 calories; 5 grams protein; 46 grams carbohydrates; 3 grams fiber; 17 grams fat; 10 grams saturated fat; 143 mg. cholesterol; 75 mg. sodium.
Source:
The Los Angeles Times, 08-04-2004
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