My mother is from Norway and she makes this delicious cream cake for almost all of our birthdays (if she doesn't make a chocolate cake with 10 different kinds of chocolate... and rum). She's adapted this traditional Norwegian recipe over the years and here's her take on it:
(recipe after the jump)
Blodtkake (Norwegian Cream Cake) by Sissel B.
1 Cup Sugar
3 Eggs
1/2 Cup water mixed with 3 teaspoons of vanilla extract
1 1/2 Cups All Purpose/Self Raising Flour (sifted)
1 Teaspoon Baking Powder
(for two layers, double this recipe and pour equally in two cake tins)
Cream frosting
1 cup whipping cream.
(2 Tablespoons icing/powdered sugar)
Preheat oven to 180C (350F)
Mix eggs and sugar until foamy.
Sift flour and baking powder into egg/sugar mixture and add water/vanilla mixture. Stir gently and pour into lightly greased & floured baking pans.
Bake in oven for approximately 35 minutes or until cake is lightly golden on top and a toothpick comes out clean when you test it.
Cool the cake and then prick top with a fork and douse with orange juice (or any juice). Spread strawberry or raspberry jam and add shaved chocolate on top of cake. If you're using two layers, place on layer on top of the other.
Cream Frosting: whip cream until stiff (you can add a couple tablespoons of icing/powdered sugar before whipping if you like the frosting sweet). Cover cake liberally with the cream. Top with shaved chocolate and slices of strawberries or seasonal fruit.
Enjoy!
photos by me. Copyright 2014 nestvintagehandmade.com
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