Norwegian layer cake with strawberry cream

(Høy bløtkake med jordbærkrem og sjokolade dam).

Good day everybody! Today the “comadres” want to share with you a recipe of a very traditional norwegian cake, it may not be the most common or the main one for the national day but it is still delicious! Very creamy and with a nice touch of red fruits that takes you to the moon. The secret on preparing this cake is mainly time, you need at least two days since the cake needs to “rest” before continuing but you will have as end result a delicious and beautiful dessert. But believe me when I say it’s totally worth it!

This is a must if you want to make a good impression on your norwegian mother in law (svigermor) or if you just want to experiment with something using cranberries and strawberries. As we mexicans say “love starts with the stomach” so make it happen with cake!

Ingredients

Cake  (24cm)

6 eggs

240 g sugar

135 g wheat flour

150 g potato flour

3 ts baking powder

Stuffing and decoration

2 dl strawberries jam (200 ml)

1 portion of strawberry cream*

6 dl whipped cream (600 ml)

3 spoons of powdered sugar (between 75 or 80 g)

100 g chocolate chips (DAM sjokolade)

Strawberries and blueberries for decoration

Strawberry cream*

300 g fresh strawberries

5 spoons of sugar (between 75 or 80 g)

3 gelatin sheets (6 g of gelatin powder)

3 dl whipped cream (300 ml)

PREPARATION

Grease and flour the baking pans

(Cake 24cm)

In a large bowl you mix with an electric hand mixer the egg whites with sugar until you reach the consistency called “ribbon stage” (http://www.cooksinfo.com/ribbon-stage). Then slowly one by one you add the egg yolks. Finally add the remaining of the ingredients for the cake until you get a sponge looking mix. 

This mix you will divide it in 3 portions and bake it separately in the oven (one by one) at 180 degrees Celsius for 20 min.

Once out of the oven, let them cool completely or even put them in the refrigerator covered in plastic to avoid them getting dry. 

Strawberry cream*

You will smash the strawberries and mix it with the sugar to obtain a puree consistency. 

Put the gelatin sheets in cold water for 6 min to hydrate them or you can just use gelatin powder. 

Warm up a small portion of the mashed strawberries mix in a pan (low heat) moving the mix all the time with a spoon. You take the gelatin sheets (shake them a little bit to take off any water excess) and mix them with the strawberry puree in the pan, all this with low heat and constant movement. If you are using powder gelatin then you just need to add the powder slowly until it dissolves in the strawberry puree. 

Now mix the puree from the pan with the remaining strawberry puree and let it cool down.

In a bowl mix the whipped cream with the electric hand mixer until you get a creamy consistency and slowly add the strawberry puree. 

NOTE: the puree must be already cold in order to add it.

Now we can start putting together the cake!!!!!!

We will use two pieces of the already baked cake previously sprinkled with milk to hydrate them. 

Put one in the baking form you used, first put the jam.

 

Add the strawberry cream and then the other part/portion of the cake, cover it all with plastic and put it in the fridge. 

The main point is for the strawberry cream to set in the cake, usually it takes one night.

Stuffing and decoration

The rest of the whipped cream mix it with the 3 spoons of powdered sugar (using the mixer) but do this once you are ready to use it. 

Take the cake out of the fridge and put a thin layer of the whipped cream and sugar mix and sprinkle the chocolate chips (we suggest the brand DAM).

Cover again with the same whipped cream the whole cake, trying to flatten the cream as you put it and decorate with strawberries and cranberries or any other berries. Here you can see an example of decoration!

And enjoy this amazing Norwegian cake! Vær så god!!!

La fonda de las comadres.

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