When it comes to cake, I know two things for sure: A mediocre one is barely worth eating, and Scandinavia–especially Norway–boasts some of the best in the world. Take the classic Norwegian birthday and celebration cake, bløtkake–which translates roughly to wet cake–for example. Layers of delicate sponge soak up rich creamy filling. The very essence of fresh strawberries permeates the whole thing and infuses every bite. It’s hard to imagine a cake much more perfect than this.
My introduction to Scandinavian baking started with The Great Scandinavian Baking Book, an understated yet elegant paperback reprint of the 1988 book by Beatrice Ojakangas. I had found the book on the shelf of Barnes & Noble in the days after Grandma Agny’s death, when I was chasing after something, anything, to help me grieve. Illustrated minimally, with hundreds of pages of recipes for cakes, cookies, breads, pastries, and pies–including their cultural context–the book beckoned me to spend plenty of time thumbing through the pages, trying to decide which recipes to try. Almond-packed cakes and tortes like Norwegian fyrstekake and Swedish Mazarintårta.A Swedish sandkaka scented richly with brandy. The almond- and caramel-topped Tosca cake. And of course, Norwegian bløtkake.
Today there’s a deep crease, a break really, in the binding between pages 196 and 197, where I had the book propped opened for an extended period of time in a cookbook stand.The note I jotted by the recipe–fyrstekake—reads, “Sept. 2009–Good, but I’d like more almond flavor.” I had no idea back then that I was beginning something, a passion for Scandinavian food and baking.
I’ve made bløtkake several times, trying out different recipes and trying to achieve the perfect version, the one I can call my signature. I have so many notes on this cake, so many recipes that I’m analyzing and comparing. But today I’m sharing a classic, the one I began with. This recipe is adapted from The Great Scandinavian Baking Book, that lovely cookbook that got me started on all of this butter-creaming and sugar-and-egg beating. If you want a classic bløtkake, one that’s tried and true and sure to please, you’ve got it here. The sponge itself is rather delicate and almost bland, but worry not–it is an ideal canvas for the rich flavors that it will absorb. By the time the cake is ready to serve, each component–the cake, the custard, the strawberry jam, the fresh berries, and the whipped cream–will do its part to create a cake that’s at once rich yet delicate, unpretentious yet celebratory. This cake is definitely worth eating.
Norwegian Bløtkake with Strawberries and Cream One of the great things about making bløtkake for a celebration is that it can be made ahead of time and refrigerated until you’re ready to serve it. In fact, Astrid Karlsen Scott writes in Authentic Norwegian Cooking that cream cakes like this reach their peak of flavor if refrigerated for up to 24 hours. Just wait until right before your event to spread it with whipped cream.
For the cake:
6 eggs, separated
1 cup sugar
3/4 cup cake flour
1 teaspoon baking powder
For the filling:
3 egg yolks
1 cup whipping cream
½ cup milk
2 tablespoons butter
2 tablespoons cornstarch
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup strawberry jam
1/2 pint fresh strawberries, hulled and sliced, plus more for garnish
For the topping:
1 1/2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter and flour two 9-inch round springform cake pans.
In a large mixing bowl, beat egg whites until fluffy, then gradually add the sugar, continuing to beat until stiff. In one medium bowl, beat the egg yolks. In another, sift the flour and baking powder together. Gently fold the beaten yolks and the flour into the egg whites until the yellow swirls and any clumps of flour disappear. Pour the batter into the two pans, then bake until the centers spring back when you touch them, about 30 minutes. Cool in pans.
For the filling, in a small saucepan cook egg yolks, whipping cream, milk, butter, cornstarch, and sugar in a small saucepan over medium heat, stirring frequently, until the custard thickens. Do not allow it to boil. Set aside to cool. Stir in the vanilla extract.
When you’re ready to assemble the cake, slice each cake in half horizontally using a long serrated knife. Place one layer on a serving plate or cake stand and spread half of the custard over the top. Place another layer of cake over the custard, then top with the strawberry jam. Cover the jam with the sliced strawberries, working in a spiral from the outside in. Place another layer of cake over the strawberries, spread on the remaining custard, then top with the final layer of cake. (A note for next time: I tried spreading just half the strawberry jam over the second layer of cake and reserved the rest for the third layer, under the custard. I might add an additional quarter cup of strawberry jam to the first layer, under the custard, to add definition between the layers. Looking at these photos, you won’t even see the custard nestled between the bottom two–they just look like a single thicker layer.)
At this point, you can refrigerate the cake a day in advance, if you’d like. To finish the cake, whip the cream, sugar, and vanilla extract until stiff but still luscious and fluffy, then spread over the top and sides of the cake. Decorate with additional strawberries.