Make this traditional Norwegian Cream Cake – Blotkake – a delicious sponge layer cake filled with pudding and peaches & cream, topped with whipped cream, blueberries and strawberries.
Yesterday was Nasjonaldagen, the National Day of Norway. And what better way to celebrate than with a traditional Norwegian BlØtkake, also called Norwegian Cream Cake. This cake is a little time consuming to make, but so worth the effort!
I first had this Blotkake when my son was invited to a birthday party at the home of a friend with Norwegian heritage. It was so good I knew I had to get the recipe and make it for my family. It is the traditional cake used as a birthday cake in Norway. We like the fact this recipe is not overly sweet, and has lots and lots of fruit. Of course it is called Norwegian Cream Cake, so it also has lots and lots of whipped cream! All the fruit makes it taste light and fresh and it is a perfect spring or summertime dessert recipe.
Norwegian Cream Cake
The cake has three layers of sponge cake, with filling in between.
The bottom layer is topped with a mixture of pudding and peaches, and the second layer is topped with strawberries mixed with cream. Then, in keeping with Norwegian Cream Cake name, the entire cake is frosted with whipped cream and decorated with blueberries and strawberries, so it matches the blue, red and white colors of the Norwegian flag. Here is the recipe from my friend Sabine.
Norwegian Cream Cake - Blotkake
- 6 eggs
- 1 cup sugar
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
- 1 pint whipping cream
- 1 box vanilla pudding
- 1 cup milk
- 1 quart fresh strawberries
- 16 oz. peaches canned
- 1 pint blueberries
- Preheat the oven to 325 and grease and a spring form pan.
- Beat the eggs and the sugar until light and frothy.
- Sift the flour and baking powder over the egg mixture and blend together quickly with a spoon. Don't overmix!
- Pour the mixture into the spring form pan and bake for about 35 minutes, until the center is firm.
- Cool completely before removing the sides of the spring form pan.
- While it is cooling make the pudding with only 1 cup of milk, instead of the two called for on the box. It will be very thick! Let the pudding cool.
- Once the cake is cool cut it into 3 more or less equal layers. A wire cake lever is very useful for this.
- Put each of the three layers of the cake on separate plates. Drizzle with the juice from the peach can. Use up all the juice!
- Mix about 2/3 of the peaches in the can with the cooled pudding, and crush with a fork. Use the mixture to top one of the layers.
- Whip the cream.
- Crush 2/3 of the strawberries and mix with 1/3 of the whipped cream. Use this mixture to top another cake layer.
- Stack the cake layers together with the peach layer on the bottom. Frost the cake with the remainder of the whipped cream, and decorate with the remaining strawberries and blueberries.
- Store in the refrigerator.
I made this for my son’s birthday a few weeks ago, and it was a big hit with everyone and worth the extra effort. It is always fun to try foods from other cultures, especially yummy desserts!