BløtkakeNorwegian Cream Layer Cake

Name: Bløtkake (Norwegian Cream Layer Cake)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Norway
Ingredients: 4 pcs Egg; 180 g White Sugar; 180 g All-Purpose Flour; 6 g Baking Powder; 500 ml Heavy Cream (well chilled); 5 ml Vanilla Extract; 150 g Strawberry Jam; 300 g Strawberry (halved if large)

This Norwegian-style celebration cake is built from a light sponge layered with whipped cream and strawberry jam, then topped with fresh berries. It is airy, festive, and commonly served for birthdays and special gatherings.

Prep

35m

Cook

30m

Serves

Estimated

Nutrition

Per serving

483kcal

Calories

Protein

26g

Fat

57g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sponge

4pcs
Egg
180g
White Sugar
180g
All-Purpose Flour
6g
Baking Powder

Filling

500ml
Heavy Cream (well chilled)
5ml
Vanilla Extract
150g
Strawberry Jam

Topping

300g
Strawberry (halved if large)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the oven to 180°C (350°F) and line a 20 cm (8-inch) round cake pan.
02
Whisk the eggs and white sugar together until very light, thick, and airy.
03
Sift in the all-purpose flour and baking powder, then fold gently until no dry spots remain.
04
Bake until the sponge is golden and springs back lightly when touched, then cool it completely.
05
Whip the heavy cream with the vanilla extract until softly firm.
06
Split the cooled sponge into layers, spread one layer with the strawberry jam, and add some of the whipped heavy cream.
07
Stack the layers, cover the cake with the remaining cream, and finish with the strawberry on top.
08
Chill the cake before slicing so the filling sets neatly.

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