Norwegian Cream Cake – Norwegian National Cake – Blotkake – always served on National Day to represent the colors of the Norway flag!
Ok so if you didn’t already know I am a HUGE fan of the TV show Vikings so since the show is on hiatus right now, I’m instead getting my Viking fix by whipping up some traditional Scandinavian food!
This is a very traditional Norwegian cake that usually makes an appearance at any special occasion in Norway, but especially on May 17, the national day of Norway. This cake is especially made on that day as the red, white and blue colors represent the colors of the Norwegian flag.
Since the same flags are on the color of our flag, this cake can just as easily be made to celebrate the US Independence Day, so when July 4th rolls around this year, let’s celebrate it….Norwegian style!
There are many variations and you can customize the cake as you like. With or without custard – it’s up to you. Use any varieties of berries you like, but if it’s being served on National Day you must have both red and blue colored berries.
I made a few changes to this traditional cake to up the flavor a bit, however you can keep it traditional if you prefer. To keep it traditional, use jam instead of the mascerated berries and omit the cardamom. Cardamom is the most common spice used in Scandinavian sweets and it is one of my favorite spices, which is why I added it here.
I also used white wheat flour instead of all purpose flour.
However, before we get to today’s recipe, let’s take a look at some of my other Norwegian recipes…
Fjelbrod – Whole Grain Yeast Quickbread
Lefse – Potato Flatbread
IN THE MAKING
This cake is light and creamy and perfect to celebrate Independence Day in the USA with the same red, white and blue colors as the Norwegian flag!
Norwegian Cream Cake – Norwegian National Cake – Blotkake
- Mascerated Berries
- 1 ½ cups blueberries
- ½ cup sliced strawberries
- ¼ cup sugar
- Cake Ingredients:
- 5 eggs
- ¾ cup sugar
- 1 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- Custard Ingredients
- 2 egg yolks
- ¼ cup sugar
- 2 tablespoons cornstarch
- 2 cups milk + 4 tablespoons
- ½ teaspoon vanilla extract
- Whipped Cream Ingredients:
- 3 cups heavy cream
- 2 ½ tablespoons powdered sugar
- To mascerate the berries, combine berries and sugar in a bowl. Leave for at least 1 hour, until berries soften.
- Preheat oven to 350 F. Spray a 9” cake pan with non stick spray.
- To make the cake, beat eggs in an electric mixer until well combined.
- Add sugar and beat on high speed for 10 minutes, until batter is a pale yellow and has increased 2-3 times in volume.
- In a small bowl, combine flour, baking powder and cardamom.
- Add flour mixture to mixer and beat for 2 minutes on high speed.
- Transfer to prepared pan and bake for 35 minutes, until tester comes out clean.
- To make the custard, heat the 2 cups milk but do not boil.
- In a bowl, beat egg yolks and sugar until light and creamy. Add cornstarch and whisk until thoroughly combined.
- Slowly add heated milk while beating continuously to slowly temper the eggs. (if you add the hot milk to the eggs all at one time, you will get scrambled eggs)
- Add vanilla and return to the stove.
- Simmer for about 10 minutes while stirring constantly, until custard is thickened. Chill.
- To make whipped cream, beat cream and sugar with an electric mixer until whipped cream consistency.
- To assemble cake, split cake in half horizontally. Pierce both halves of the cake with a toothpick. Pour 2 tablespoons of the remaining milk over each half of the cake. (the cake is quite dry so you need to feed the cake with the milk to soften the texture)
- On the bottom base, add a thick layer of custard, then a layer of the mascerated berries of jam (if using) and then some of the whipped cream. Add the top layer of the cake on top and cover the entire cake with the remaining whipped cram.
- To make a feathered rustic decoration, use a silicone pastry brush to create the effect.
- Decorate with fresh berries.
- To serve, serve with the extra custard!