Wednesday, May 4, 2011

Norwegian Cream Cake

Foto: Gidske Stark

One of my earliest memories is of my dad and I waking up early in the morning to make breakfast for my mom on Mother’s day. He had been out to buy flowers and a card that we brought in to my mom with a big cup of coffee. Later in the day my grandma would come over for dinner and we would serve a beautiful Cream cake that my mom made the day before.

Later after my grandmother passed away we would take my mom out for dinner. Always with a piece of Cream cake for dessert afterwards.

The Cream cake is one of the most popular cakes in Norway and the reason for that is its versatility.

May 17th is the Norwegian Constitution Day. It is a national holiday and we have parades, we dress in our national costumes and we eat more Cream cake than any other time in the year. If you have ever been to any Norwegian district on this day, you will know that they too celebrate May 17th there, but it is not the same as in Norway. I don’t know if you can tell, but I am homesick now. So why don’t I just share the recipe for Cream cake with you all. Here it is:

Cake

4 eggs and 4.6 oz (weight) sugar is beaten till very airy.

4.6 oz (weight) all purpose flour and 1 tsp baking powder is carefully folded into the egg and sugar mixture.

1.2 oz (weight) melted, but cooled down butter is folded in.

Pour into a well greased Baking tin with removable bottom (dia. 8 5/8", volume 2 qt at IKEA or equal to this) and put in the middle of the oven at 345 F for 25-35 minutes. Do not open the oven to early or it will fall flat, it is done when a toothpick comes out clean.

When it has cooled off you cut it into three layers.

Cream

1 lb Strawberries, cleaned and sliced up.

1 vanilla bean, take the seeds out and divide in parts of 1/3 and 2/3.

1Tbsp sugar mixed with 1/3 vanilla bean seeds.

3 1/4 cup of cream mixed with 2 Tbsp sugar and 2/3 vanilla bean seed, whipped not to much, but not runny either.

2/3 cup of Port or Cognac .

Put one of the cake layers on a cake stand, sprinkle 1/3 of the Port or Cognac all over it. Layer 1/4 of the strawberries on it, sprinkle with your homemade vanilla sugar and cover with 1/4 of the cream. Put one more layer of cake on top and repeat. When the top layer of cake is on, you sprinkle the last of the Port or Cognac over it and then cover the whole cake with the last 1/2 of the cream. Then decorate with the last 1/2 of the strawberries. Lastly you enjoy it.

To make it more kid friendly you can substitute the Port or Cognac with milk or a juice.

To make it easier you can mash 1/2 of the strawberries and fold it into the cream and put it between the cake layers.

You can also substitute the strawberries with anything else you would like. I love bananas and kiwi, or strawberries and blueberries.

Please let me know if you ever make this and tell me what you thought of it.

Recipe and picture source.


Transformation Thursday

11 comments:

Jenni R. said...

Hi Marianne: It looks like an amazing cake! Do you still use weights for amounts in America? I am still using cups, etc. overseas! Also, have you made the cake with vanilla or vanilla sugar rather than with a bean?--not sure I can find one here. Sorry you're homesick! Grace to you!

Marie @ Chocolate-Covered Chaos said...

This cake looks amazing! I wish I would have known about this recipe when we were studying Norway this year. Oh well...I'll just have to come up with another excuse to make it! :)

Milica said...

The cake looks wonderful! I am definitely trying this recipe!

Gez said...

Hi Marianne your cake looks wonderful. Thank you for sharing your recipe. So sorry to hear your are feeling homesick. Hope you get to go back soon it must be an unbearable feeling. Thinking of you. Take care ♥

Rico Salles said...

Norwegian Cream Cake, hum...I want! Nice to meet you!

Cassia said...

Mmm this sounds delicious! I am going to make it as soon as I get my hands on some fresh strawberries :)

Sarah said...

Mmm...thanks for sharing your recipe! And...thanks for stopping by my blog tonight! You mentioned that you wished your kids would eat the scones---the secret is the pretty sparkly sugar on top! :) I buy coarse decorator's sugar to sprinkle on top (I put less inside the scones so it's all even :). You can even buy or make it colored... Have a happy night! :)

Sarah

brooke said...

That sounds so good! Maybe we need to do a little Norway week here at the funny farm this summer.

Jenner said...

Be still my heart! I don't have much of a sweet tooth, but this looks amazing. And since I am allergic to chocolate and nuts, it's a dessert that I can actually eat!!

Little Brick Ranch said...

Talking about home and its fine memories would make anyone homesick. :( I am so happy you shared this recipe and the history behind it. Thanks for linking up to Foodie Friday. I hope to see you again next week!!

Lora said...

Oh, YES PLEASE! As sad as I was (until i realized nothing has to change between us) about Norway taking you away this year, you will NOT catch me complaining about THIS little Norwegian treat! :) Yummy!!!
Thanks for sharing.
Blessings, Lora