Norwegian Cream Cake

Name: Norwegian Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 18
Cuisine: scandinavian
Ingredients: 10 eggs; 300g golden caster sugar; 300g plain flour; 2 tsp baking powder; 2 tbsp blueberry or strawberry jam; 1l double cream; 1 tsp vanilla extract; 1 tbsp icing sugar; 100ml milk; 3 x packs of blueberry

4.15 (6)

⏱ 75 mins 🍽 Serves 18 🌶 scandinavian ✅ Easy 🏷 Dessert

This impressive Scandinavian cake is filled with fresh blueberries and vanilla cream. A light sponge is baked, then sliced into three layers. Each layer is brushed with milk, spread with jam and cream, and scattered with berries. It serves 18 people, making it ideal for a special occasion buffet or a celebratory afternoon tea. The total preparation and baking time is about 75 minutes.

Ingredients

10 eggs
300g golden caster sugar
300g plain flour
2 tsp baking powder
2 tbsp blueberry or strawberry jam
1l double cream
1 tsp vanilla extract
1 tbsp icing sugar
100ml milk
3 x packs of blueberry

Method

Preheat the oven to 190C/170C fan/gas 5. Prepare a 20cm x 30cm baking tin by greasing and lining it, ensuring the paper extends at least 2.5cm above the rim. In a very large bowl, whisk together the eggs and golden caster sugar for 8-10 mins until pale and thick.
Sift the plain flour and baking powder over the egg mixture. Fold in gently using a metal spoon. Transfer the batter to the prepared tin and bake for 35 mins. It is ready when a skewer inserted into the middle comes out clean, the top is golden, and it springs back when pressed. Leave it in the tin for 5 mins before turning it out onto a wire rack to cool completely.
When the cake is cold, use a sharp knife to cut it horizontally into three equal layers. Combine the jam with 1 tbsp of warm water. In a separate bowl, whip the double cream with the vanilla extract and icing sugar until it forms soft peaks. Place the first sponge layer on a serving plate and drizzle over ¹/³ of the milk. Spread a thin coating of jam, then a layer of the whipped cream, and scatter one pack of blueberries over it. Add the second sponge layer and repeat the process with another ¹/³ of the milk, jam, cream, and the second pack of blueberries. Top with the final sponge layer, drizzle over the last of the milk, cover the top with the remaining cream, and decorate with the final pack of blueberries.

Nutrition (per serving)

Calories478 kcal

Fat35 g

Saturates18 g

Carbs36 g

Sugars23 g

Fibre1 g

Protein8 g

Sodium128 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisinescandinavian