How To make Norwegian Birthday Cake (Blotkake)
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 2/94:
5 Eggs, separated
3/4 ts Cream of tartar
1 1/2 c Sugar
1/2 c Water
1 ts Vanilla
1 1/2 c Flour
1 ts Baking powder
2 c Whipping cream
Strawberries, optional In a bowl beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored. Stir in water and vanilla. Sift flour twice with baking powder. Stir flour into egg-yolk mixture by hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture into 2 (8-inch) round parchment-lined cake pans and bake at 350 degrees about 30 to 40 minutes, or until wood pick inserted in center comes out dry. When cool, divide each cake into 2 layers. Whip cream. Save enough whipped cream to decorate outside of cake. Add crushed strawberries with juice to rest of whipped cream. Then spread on top of layers. Each serving contains about: 382 calories; 108 mg sodium; 172 mg cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0.05 gram fiber. Presented by: Kathie Jenkins, Times Staff Writer. Source: Mrs. Bergliot Norvoll, Minneapolis (originally from Norway). This sponge cake is also delicious on its own or as a base for fruit and whipped cream. -----
How To make Norwegian Birthday Cake (Blotkake)'s Videos
Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Molly makes a special holiday cake with light, spongy layers and decorates it with fresh whipped cream and sugared cranberries!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Norwegian Cream Cake (Blotkake)
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: One 9-inch cake
Ingredients
5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
Whipped Cream:
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Sugared Cranberries:
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar
Directions
Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
Grease a 9-inch springform pan and line the bottom with parchment paper.
To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
Whipped Cream:
Yield: About 6 cups
In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
Sugared Cranberries:
Yield: About 2 cups
Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
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Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Fylle kake med krem | MatPrat
Det blir ingen stor kakefest uten en nydelig kake med krem på kaffebordet. Vi viser deg hvordan du fyller en deilig kake med krem ???? Kos deg!
Abonner på kanalen vår for nydelige oppskrifter og nyttige tips:
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▶ DETTE TRENGER DU:
1 sukkerbrød
Eksempel på fyll:
3 pk kremfløte
2 ss melis
ca. 1 dl melk eller eplejuice til dynking
8 ss jordbærsyltetøy
50 g grovhakkede valnøttkjerner
▶ SLIK GJØR DU DET:
1. Skjær et lite snitt vertikalt på sukkerbrødet. Når kakebunnen fylles og lagene legges oppå hverandre vil snittet være til hjelp for å få en jevn kake.
2. Bruk en brødkniv og del sukkerbrødet i tre lag.
3. Legg et av lagene på et brett eller fat, og dynk det med litt melk eller eplejuice.
4. Smør på litt jordbærsyltetøy. Ha på krem og valnøtter. Smør kremen ut i et jevnt lag, legg på et nytt sukkerbrødlag. Gjenta prosessen.
5. Smør tilslutt krem i et jevnt lag rundt hele kaken med en kakepalett. Ha godt med krem foran palettkniven når du gjør dette, så unngår du smuler fra kakebunnen i kremen.
▶ Tips! Bruk en palett og løsne kaken fra brettet før du løfter den forsiktig over på et kakefat.
6. Kaken er nå klar for pynting!
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Norwegian Marzipan Cake | Norsk Marzipan Kake
On today’s video recipe of Cold Snow & Hot Chocolate I am going to show you guys a very famous Norwegian Cake recipe also known as Norsk Marzipan Kake. This cake is basically a delicate layers of Sponge cake sandwiched with different types of frostings which are super easy to make. This cake is found in most of the Norwegian Bakeries, Superstores and is baked to celebrate different occasions. So here you go the recipe of a Norwegian Marzipan Cake. Hope you guys enjoy the video.
Sponge Cake Ingredients ( I followed Micheal Lim’s Sponge cake recipe, you can bake your own sponge cake if you wish provided it should not be dense).
120 g All purpose flour
120 g fine sugar
4 egg whites
4 egg yolks
1 tsp Vinegar
¼ tsp salt
½ tsp vanilla extract
30 ml Oil
40 ml milk
*** Pre-heat the oven at 150 degrees and bake at the same temperature for 25-30 mins.
*** The recipe makes 1 big 8 inch cake or 2 small 6 inch cakes.
Frosting 1: Raspberry Jam Ingredients
200 g fresh or frozen Raspberries , you can substitute with Strawberries if you like
1/3 cup Maple Syrup
1 tbsp Corn Starch (to thicken the Jam)
Frosting 2: Raspberry Jam + Whipped Cream.
So for this frosting you basically combine the Raspberry Jam with unsweetened whipped cream
Frosting 3: Pastry cream + Whipped Cream = Diplomate Cream
1 Egg Yolk
1 Egg White
2 tbsp Corn Starch
1Cup Whole Milk
1 tbsp butter
1/3 cup Sugar ( to add with the milk)
¼ cup Sugar ( to add with the egg mixture)
** to make the pastry cream a diplomate cream all you have to do is add the cooled pastry cream to 1 cup of unsweetened whipped cream.
** Note that you will end up with extra Diplomate cream, that is because we cannot cut the quantity of eggs further. So you can use this cream with some cupcakes or you can also serve it with some fresh fruits.
Frosting 4: Normal Sweetened Whipped Cream
1 cup of heavy whipped cream + ½ cup for the above mentioned Raspberry Cream
½ cup icing sugar
For covering the cake with Marzipan you will need about 450 g for covering and the floral decoration as shown in the video.
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BLØTKAKE, ???????? NORWEGIAN CREAM CAKE
BLØTKAKE, A TYPICAL NORWEGIAN CREAM CAKE
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WRITTEN RECIPE:
THIS CAKE IS MADE WITH A SPONGE CAKE, FILLED WITH WHIPPED CREAM, VANILLA CREAM, MANGO, STRAWBERRIES, RASPBERRIES, BANANAS, CHOPPED WALNUTS AND CHOPPED DARK CHOCOLATES.
GET THE RECIPE ON THE LINK ABOVE!
Vanilla cream cake| Bløtkake| Cream cake| Gateau| Birthday sponge cake |torta
#Bløtkake|
Ingredients
ingredients
vanilla casturd
whiping cream
icing suger
milk
cake bun
strawberry jam
pink color
If u like this vanila cream cake then like and comment on this video
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THE BEST CAKE IN THE WORLD - TASTES HEAVENLY
TASTES HEAVENLY - EASY AND QUICK TO MAKE
Cake base:
100 grams of butter
100 grams of sugar
2 teaspoons vanilla sugar
4 tablespoons of milk
4 egg yolks
100 grams of flour
1 teaspoon baking powder
Meringue
100 grams of almond flakes
4 egg whites
180 grams of sugar
Cake filling
5 dl vanilla cream
2.5 dl of whipped cream
Start by making the cake base. Beat room temperature butter and sugar until you get buttercream.
Beat in one egg yolk at a time.
Sift in the flour, baking powder and icing sugar.
Add the milk at the end and mix it .
Cover a baking tin with baking paper and spread the cake batter with a sauce pot. Set aside while you make the meringue.
Beat the egg whites together with the sugar until stiff meringue. Spread it on top of the cake base and sprinkle almond flakes on top as shown.
Bake the cake in the middle of the oven at 175 degrees for 20-25 minutes.
Cool the cake on a wire rack.
Carefully remove the baking paper from the sides and use a knife or similar and loosen the bottom from the baking pan.
Divide the cake base in half as shown.
Whip the cream and add the vanilla cream and mix it lightly.
Place filling on top of one half and place the other on top as shown.
Let the cake rest a bit in the fridge before serving.
I buy ready-made vanilla cream because it is quicker to make. It's a good idea to leave it in the fridge - then the filling will be firmer when you arrange the cake.
You can also make vanilla cream yourself if you wish.
Enjoy the cake with a cup of coffee or however you wish.