Bløtkake is a celebratory Norwegian layer cake that’s decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband’s family’s Christmas parties. This recipe is based on his family’s recipe and was transcribed from a scribbley old notecard.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | One 9-inch cake |
Ingredients
- 5 large eggs
- 2 cups (400 grams) sugar
- 1/2 cup (120 grams) water, at room temperature
- 2 1/2 cups (325 grams) all-purpose flour
- 2 heaping teaspoons baking powder
- 1 teaspoon kosher salt
- Whipped Cream (see recipe below)
- Sugared Cranberries, for decorating (see recipe below)
- Rosemary sprigs, for decorating
- 3 cups (720 grams) cold heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 cups fresh (or frozen and thawed) cranberries
- 1/4 cup granulated sugar
Instructions
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
Reviews
This had way too much flour! I followed it true and my cake was hard and dry. Should have been only 1.5 cups flour. Ruined my day
I made this twice and it fell twice. The first time I followed the recipe and watched the video. The second time I followed both even more closely. I was disappointed to see the video didn’t show how heaping the baking powder was, but that’s probably a minor point. I ended up using the bottoms of both to make the cake and it looked pretty. It tasted ok but was so heavy and dense. That was hard to get past. I’m pretty sure the falling was due to the high altitude (4500′) I live at in Reno, NV. Some recipes work here and some don’t. I’m not experienced enough to adjust recipes around confidently on my own. I was looking forward to this cake but I will not try it again here. It is really pretty though and easy to assemble. I made it half cranberries and half blueberries.
I substituted OJ for the water. My 1 springform pan was in use so I used three 9 inch cake pans instead. It took 25-30 minutes for the cakes to bake and I recommend covering them so they don’t brown. The cakes didn’t fall and they were very moist. My uncle and I don’t recall eating raw cranberries and were hesitant about trying this but they absolutely worked with the cake and whipped cream. Will make again using the springform pan. Thanks!
After reading the reviews I made alterations to the recipe. What goes with cranberries, oranges. I added about 3 tablespoons of orange zest and replaced the 1/2 cup water with 1 cup orange juice and added an additional 1/2 cup flour. When assembling the layers, I spread a thin layer of orange marmalade on each layer before adding the whipped cream and cranberries. It turned out great! Everyone was asking how to make it and my neighbor offered to buy one. I think adding the additional flour kept it from falling in the middle, but I know water (soft/hard) and altitude can effect how a cake rises/falls. I live in New Orleans which is below sea level and humid if that helps anyone who had problems.
My cake did not fall in the middle like some of the reviews I read. I did however in my personal opinion think it was kind of dry and tasteless.
It was okay, but not a favorite.
I love the flavor of the cake, but like the other reviews mine fell in the middle. So I cut up the cake, and made a a lemon curd, and layered it with the whipped cream and raspberries.
I made it twice and both times it fell in the middle. I noticed on the show that one of her cakes that they filmed had fallen in the middle as well. I baked the first cake just looking at the recipe. The second one, I watched her make it and followed her directions perfectly. The second one fell just like the first. Dessert was saved, however, for I used the bottom of both to make the cake. It is delicious but I think something should be said about it falling.
Are the raw cranberries too tart to eat or does it work well when you take a bite of cranberry with the cake?
My 12 year old made this and it turned great. She made half cranberries and half raspberries.