Cream Layer Cake (Bløtkake)

On Norway’s Constitution Day, 17th May, these sumptuous cream gateaux are a popular and delicious entry on any buffet or dessert table. This particular one is decorated in our national colours – red and blue berries and white cream.

14/05/2004 ::  


sponge base:
• 5 eggs
• 125 g sugar
• 125 g plain flour
• 1 tsp baking powder

• 5 dl thick custard or a mixture of custard and whipped cream
• 2 dl crushed raspberries or strawberries
• 5-6 tbsp sherry, orange juice or milk to moisten

1 dl = 100 ml (small wine-glass, approx.)

• 3 dl double or whipping cream
• 6 dl raspberries and/or strawberries
• 3 dl blueberries or bilberries

Round spring-form, 24 cm diameter.
Oven: 175 C for 30 mins.


Whip the eggs and sugar until stiff. Sift in the flour and baking powder. Mix carefully and pour mixture into the spring-form. Bake for approx. 30 minutes in a medium hot oven (175 C) and cool on a wire rack.

When cool, split the base horizontally into three slices. Place the bottom layer on a serving dish and sprinkle with a few tablespoons of sherry, juice or milk. Cover with half the custard (or custard and cream) and half of the crushed berries. Repeat with next layer. Moisten the top layer also with sherry or juice and smooth whipped cream over the whole cake. The cream must be fairly stiff, but be careful not to overwhip it or it will turn to butter!

Leave the cake in a cool place for several hours or overnight. Decorate just before serving by placing a pattern of red and blue berries on top, separated into sections by piped cream (see picture). It looks nice to finish the sides and edges with piped cream.

Vel bekomme!

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