Norwegian Strawberries and Cream Cake (Bløtkake)

By norsegal8

This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in it's filling. Literally translated the name means "wet cake". Although we call this 'Nowegian' it is popular throughout Scandinavia when fresh strawberries are in season. The layers are split and filled with custard, jam and berries. Whipped cream is piled on top in a cloudlike drift.

Ingredients

• FILLING:
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 6 eggs, separated
• 1 cup sugar
• 3 egg yolks
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1 1/2 cups half and half
• 1/4 cup sugar
• 2 teaspoon vanilla extract
• 1/2 cup strawberry or apricot jam, warmed and strained
• 1 pint fresh strawberries
• TOPPING:
• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

Blend the flour with the baking powder; set aside. In a large bowl, whip the egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike. In a small bowl, beat the egg yolks until frothy. Fold the egg yolks and flour mixture into the egg whites. Butter 2 9-inch round cake pans and dust with flour. Divide the batter between the pans.

Preheat the oven to 350 degrees. Bake the layers for 30 minutes or until the centers spring back when touched with a finger. Cool in the pans (the centers will sink slightly).

To prepare the custard filling, in a small saucepan, mix the egg yolks, butter, cornstarch, half & half and sugar. Cook, stirring constantly, over medium heat until the mixture is smooth and thick. Remove from the heat, cover, and cool. Stir in the vanilla when cooled.

To assemble the cake, cut the layers horizontally into 2 layers each. Place a bottom layer on a cake plate and spread with half of the custard. Top with the next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for the garnish on top of the cake. Slice the rest and place on top of the jam layer. Top with a third layer of cake. Spread with the remaining custard. Top with the remaining layer of cake.

No more than one hour before serving, whip the cream and flavor with the powdered sugar and vanilla. Pile the whipped cream on top of the cake and garnish with the reserved strawberries.