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Try SavoraTilla's Bløtkake with Berries
A light and airy Norwegian cream cake, perfect for showcasing fresh, foraged berries. This 'fatless' sponge cake is surprisingly sturdy and delicious.
Ingredients
- Eggs6
- Granulated Sugar1 1/2 cups
- All-Purpose Flour1 1/2 cups
- Baking Powder1 tsp
- Vanilla Extract1 tsp
- Heavy Cream2 cups
- Powdered Sugar1/4 cup
- Cloudberries (or Raspberries)1 cup
- Salt1/4 tsp
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Learn MoreMethod
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, beat eggs and sugar until light and fluffy, about 5-7 minutes.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in vanilla extract.
Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the cream. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.
Once the cake is completely cool, slice it horizontally into two or three layers.
Spread a generous layer of whipped cream over each layer and sprinkle with berries.
Stack the layers and decorate the top with more whipped cream and berries.
Refrigerate for at least 30 minutes before serving.
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