Norwegian Cream Cake is the perfect springtime dessert. Whether you serve it on May 17th for Norwegian Constitution Day, for Easter or a Monday night in April, you are in for a treat.
What you get with this cake is light and delicious vanilla sponge layered with jam, fresh fruit and cream. I used blueberries here, but strawberries, raspberries, pineapple, cherries…whatever you like, would work like a charm.
Norwegian Cream Cake
300g (1 1/3 cups) golden caster sugar (I used Sugar In The Raw, which is not a perfect substitute, but worked really well.)
300g (3 cups) flour
2 tsp baking powder
2 Tbs blueberry or strawberry jam (I used strawberry for the contrast)
1 liter double cream (heavy cream)
1 tsp vanilla extract
1 Tbs confectioners’ sugar
About 500g of blueberries
1. Heat oven to 190℃/375℉/gas 5.
2. Grease and line a 20cm x 30cm (8 x 12 inch) baking tin with parchment – the lining paper should come up at least 2.5cm above the edge of the tin.
3. In a large bowl, whisk the eggs and sugar for 8-10 mins until the mixture is pale and thickened.
4. Sift the flour and baking powder onto the egg mixture, then use a spoon to gently fold in. Pour into the baking tin and bake for 35 minutes until a skewer inserted into the center comes out clean – the cake should be golden and spring back when touched.
5. Remove from the oven and allow to stand for 5 minutes before turning out onto a wire rack to cool.
6. Once cool, take a sharp knife and divide cake horizontally into 3 portions.
7. Mix the jam with 1 Tbs warm water.
8. Whip the cream with the vanilla and confectioners’ sugar until it holds its shape.
9. Transfer one cake layer to a serving plate then drizzle with ¹/³ of the milk. Spread with a thin layer of jam, then cream, then scatter over 1/3 of blueberries. Cover with the second layer of sponge and then repeat with ¹/³ of the milk, a layer of jam, the cream and another 1/3 of blueberries. Put the third layer of sponge on top, drizzle over the remaining milk, then cover with cream and dot the remaining blueberries on top.
Recipe from BBC Good Food Magazine
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