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Bløtkake

A yummy cake anyway you make it, bløtkake is traditional and popular for 17. Mai. Like Pavlova, it lends itself to a vivid red, white and blue color scheme. Bløtkake can be a nice and simple creation with just the sponge cake, whipped cream and fruit -- or it can be dressed up with egg custard and jam layers.

Some things to know when making the sponge cake (sukkerbrød, på norsk):

  • Have eggs at room temperature in order to get the best whisking volume from them.
  • Whisk the eggs and sugar long (6-8 minutes or more) until they become a thick but airy, pale batter (stiv eggedosis, på norsk) that stands up to writing your name in it with the drip from the whisk.
  • Gently fold in the sifted flour and baking powder so that the egg batter does not deflate then immediately bake on a low rack in the oven.
  • Bake until edges slightly pull from sides and then let cake sit 5 minutes before taking out of form.
  • If you want to scale up or down the size of your bløtkake, these ratios work: 30 grams each of sugar and flour per large egg. Keep the baking powder about the same or scale up/down a little.
    MatPrat has a sweet video (på norsk) where you can see the steps and these tips for making a great sponge cake:  MatPrat TV: Slik lager du sukkerbrød

Bløtkake Options:

  • Slice the baked cake into three or two layers. 
  • Sprinkle the layers with a liquid - milk, orange juice, apple juice… anything that appeals -  to keep the cake soft (bløt) and flavorful. 
  • Sweeten the whipping cream with a little sugar and perhaps vanilla or leave it unsweetened, Norwegian style. 
  • Make a day ahead and refrigerate. Bløtkake tastes even better the next day.

North Wild Kitchen blogger Nevada Berg has a nice recipe and informative post here: Bløtkake (Norwegian Cream Cake) 

Another good recipe - in Norwegian but you can use google translate for English:
MatPrat: Norsk bløtkake | Oppskrift 

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