Norwegian cream cake

Norwegian cream cake

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins Plus cooling

Skill level

Easy

Servings

Serves 18

Good Food reader Per Kind shares his recipe for a huge fruit-filled cake, perfect for a big Easter buffet

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
478
protein
8g
carbs
36g
fat
35g
saturates
18g
fibre
1g
sugar
23g
salt
0.32g

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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Method

  1. Heat oven to 190C/170C fan/gas 5. Grease and line a 20cm x 30cm baking tin – the lining paper should come up at least 2.5cm above the edge of the tin. In your biggest bowl, whisk the eggs and sugar for 8-10 mins until the mixture is pale and thickened.
  2. Sift the flour and baking powder onto the egg mixture, then use a metal spoon to gently fold in. Pour this into the baking tin and bake for 35 mins until a skewer inserted into the centre comes out clean – the cake should be golden and spring back when touched. Remove from the oven and allow to stand for 5 mins before turning out onto a wire rack to cool.
  3. Once cool, take a sharp knife and divide into 3. Mix the jam with 1 tbsp warm water and whip the cream with the vanilla essence and icing sugar until it holds its shape. Transfer one layer to a serving plate then drizzle with ¹/³ of the milk. Spread with a thin layer of jam, then cream, then scatter over 1 pack of blueberries. Cover with the second layer of sponge and then repeat with ¹/³ of the milk, a layer of jam, the cream and 2nd pack of blueberries. Put the third layer of sponge on top, drizzle over the remaining milk, then cover with cream and dot the remaining pack of blueberries on top.

Recipe from Good Food magazine, April 2011

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Comments

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tastycakes's picture
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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.

bess2001's picture

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 !

annemia's picture
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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.

vallernes's picture

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!

vallernes's picture

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.

lindyloulou's picture
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Forgot to mention that you actually need a lot more Jam than stated

lindyloulou's picture
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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!!

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

bridgeredlion's picture

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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