Bløtkake

Ingredients

Sponge

• 6eggs
• 180 gcaster sugar
• 150 gplain flour
• 50 gpotato flour
• 1½ tsp baking powder
• ½ tspsalt

Soak

• 200 mlorange or apple juice
• 2 tbspsugar

Filling and covering

• 1 litredouble cream, very cold
• 60 gicing sugar
• 1 tspvanilla
• 300 gvanilla custard or crème pâtissière
• 400 gfresh berries and sliced banana

To decorate

• fresh strawberries and raspberries
• small Norwegian flags

Directions

1. Whisk the eggs and sugar together for a full 8–10 minutes, until tripled in volume, very pale, and thick enough that a ribbon drawn across the surface sits for several seconds. This aeration is the only leavening that matters and it cannot be shortened.
2. Sift the flours, baking powder and salt over in three additions, folding with a large spatula and cutting through the middle rather than stirring, so the air survives.
3. Bake in a lined 24 cm tin at 175°C (350°F) for 32–35 minutes until golden and springy. Cool completely, then split into three layers with a serrated knife.
4. Warm the juice with the sugar and cool. Brush each layer generously — bløt means soft or soggy, and the soaking is what the cake is named for. It should be damp, not merely moistened.
5. Whip the cream with icing sugar and vanilla to firm peaks, stopping as soon as it holds.
6. Layer: sponge, soak, a layer of custard, a layer of cream, then fruit. Repeat. Bananas go in the middle layers where they will not discolour on show.
7. Top with the third sponge, soak it, and cover the whole cake with the remaining cream, smoothing the top and sides.
8. Chill at least 2 hours so it firms enough to slice.
9. Decorate with whole berries just before serving, and the flags — it is the cake of birthdays, confirmations and above all 17 May, the national day.

Technique

• Soak it more than feels right. An under-soaked bløtkake is a dry sponge cake and misses the entire point.
• Whip the cream only to firm peaks. Norwegian cream cakes are covered thickly and over-whipped cream tears as you spread it.
• Potato flour gives the tender, fine crumb; cornflour is the closest substitute.

Substitutions

• Shop-bought vanilla custard, which is what most Norwegian households use.
• Tinned peaches or pineapple in place of fresh berries out of season.

Variations

• A version with strawberry jam thinned as the soak.
• Kransekake alongside it at the same celebrations.

History

The Norwegian birthday and 17 May cake, decorated with strawberries and paper national flags.

Frequently asked questions

What is Bløtkake?

Bløtkake is a dessert from Norway: layered sponge soaked in juice with cream, fruit and small flags. The Norwegian birthday and 17 May cake, decorated with strawberries and paper national flags.

How long does Bløtkake take to make?

Bløtkake takes 45 min plus 2 hr chilling of preparation and 35 min of cooking. The recipe makes 12 servings. It is rated medium to make.

What can I substitute in Bløtkake?

Yes, within limits. Shop-bought vanilla custard, which is what most Norwegian households use. Tinned peaches or pineapple in place of fresh berries out of season.

What is the most important thing to get right in Bløtkake?

Whisk the eggs and sugar together for a full 8–10 minutes, until tripled in volume, very pale, and thick enough that a ribbon drawn across the surface sits for several seconds. This aeration is the only leavening that matters and it cannot be shortened.