Norwegian cream cake

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• bridget

  09 April 2011

  bridget commented on this recipe

  my friend made this and it was out of this world. Really wasn't expecting it to be but it was light and really tasty.

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• Sonoma-Cook

  05 July 2011

  Sonoma-Cook rated and commented on this recipe

  

  We wondered if the recipe in the magazine was correct. Our version was really dense - not light and fluffy.

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• Lindyloulou

  25 August 2011

  Lindyloulou commented on this recipe

  This cake was absolutely delicious, so light and airy....Sonoma-cook, just a suggestion, but try beating the sugar and eggs longer....It really was one of the best cakes I have ever made....Everyone loved it!!

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• Lindyloulou

  25 August 2011

  Lindyloulou rated and commented on this recipe

  

  Forgot to mention that you actually need a lot more Jam than stated

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• Cat Lady

  15 September 2011

  Cat Lady commented on this recipe

  To Sonoma-Cook, whisk the sugar and eggs until when you lift the whisk out you can leave a trail of the mixture on top of the mixture without it sinking back into the cake (ribbon stage). Hope this helps.

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• Cat Lady

  15 September 2011

  Cat Lady commented on this recipe

  I am married to a norwegian, and he said that you can use any type of berries for this recipe, or even strawberries sliced which is also delicious!

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• Anne

  02 April 2012

  Anne rated and commented on this recipe

  

  Loved this cake; made half the recipe ans still came out fantastic. Although I do agree with Lindyloulou that you need more jam than stated in the recipe. I did love the fresh blueberries as a fresh taste in this cake.

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• bess2001

  12 September 2012

  bess2001 commented on this recipe

  I am soo looking forward to trying this tomorrow - as i dont have the right size of tin , i think i will half the recipe and use two smaller tins - will rate when i have made it !

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• Cakemaker

  06 October 2012

  Cakemaker rated and commented on this recipe

  

  This is a real crowd please, which is fortunate because it's a big cake so you need a fairly large crowd to eat it. I've made it a few times now. The first time I stuck to the letter of the recipe. The second time I divided the mixture between 2 loaf tins and made two smaller cakes and the third time I substituted the blueberry's with chopped strawberries. All three worked a treat and I'm sure I'll be making it again next summer.

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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 180g packs of blueberries

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Difficulty and servings

Serves 18

Preparation and cooking times

Prep 30 mins

Cook 35 mins

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 180g packs of blueberries

PER SERVING

478 kcalories, protein 8g, carbohydrate 36g, fat 35 g, saturated fat 18g, fibre 1g, sugar 23g, salt 0.32 g

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