Norwegian raspberry cream cake

By á-5036

Pretty delicious cake

Ingredients

• Springform pan. Ten inch
• Parchment paper
• 4 eggs,, separated
• 2 cups granulated sugar
• 1 1/2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup cold water
• 1 cup seedless raspberry jam
• 1 pint whipping cream
• 1 Tb powdered sugar
• 1/2 tsp vanilla

Preparation

Step 1

Line bottom of springform pan with parchment paper. Heat oven to 350.

Beat egg yolks, granulated sugar, and 1 1/2 tsp vanilla in large mixing bowl until well blended. Combine flour, bk powder and salt, add alternately with 1 cup cold water to sugar mix.

Beat eg whites until stiff peaks form, fold into batter until well blended. Pour into lined pan, bake 50-60 min until wooden pick comes out clean when inserted in center of pan. Cool in pan on wire rack for 10 min. Run knife around edge of pan. Remove sides and bottom of pan. Peel off paper. Cool completely.

Slice cake horizontally into to layers. Spread top of bottom layer with jam. Whip cream to I tiff peaks, add 1 Tb pwd sugar &1/2 tsp vanilla. Spread half of whipped cream over bottom layer. Top with second layer of cake. Spread remaining whipped cream over top and garnish with fresh raspberries. Refrigerate several hours or overnight. Serves 10-12.