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Bløtkake (Norwegian Cream Layer Cake)

Erken's bløtkake from 1914 (Norwegian cream layer cake): a sponge base of 5 eggs, 260 g sugar, 1 dl water, 200 g flour and baking powder, baked about 1 hour, split into 2–3 layers, moistened with sherry or liqueur and filled with a boiled cream of potato starch, wheat flour, cream, egg yolks, egg and sugar. Glazed and decorated with jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 517 (falt i det fri)

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About the dish

From the chapter 'Cakes for dessert' in Henriette Schønberg Erken's Stor kokebok (1914). A classic sponge base split into layers, moistened with sherry or liqueur and filled with a boiled vanilla-free cream — the forerunner of the Norwegian bløtkake.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar into a thick, pale and airy foam — half an hour in the original, about 8–10 minutes with an electric mixer.

  2. 2

    Fold in the rest

    Stir in the water, then gently fold in the wheat flour mixed with the baking powder.

  3. 3

    Bake the base

    Pour the batter into a greased and coated tin and bake the cake at about 175 °C (345 °F) for about 1 hour, until baked through. Cool completely.

  4. 4

    Cook the cream

    Mix the potato starch and wheat flour with the cream. Add the egg yolks, the whole egg and the sugar, and whisk everything well together cold. Put the pan over the heat and cook, stirring constantly, until a smooth cream. Cool.

  5. 5

    Assemble the cake

    Split the cold cake into 2 or 3 layers, moisten the layers with sherry or liqueur and spread the cold cream between the layers.

  6. 6

    Decorate

    Glaze the cake and decorate with jam.

Changes from the original

Measures have been converted to modern units (dl, l, g). The amount of water and cream was incomplete in the OCR and has been set to 1 dl and ½ l, which are the usual amounts in Erken's comparable recipes. The whisking time of 'half an hour' has been kept, but with a note that an electric mixer does the job in 8–10 minutes.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 517) → 1949 (korrekturlest, s. 598)~34% av teksten endretfjernetlagt til
5 egg 260 gr. sukker 1 1/2 del. vand vann 200 gr. hvetemel 5 teskeer teskjeer bakepulver. Krem: Krem 30 gr. potetesmel 25 gr. hvetemel ½ 1/2 l. fløte 4 eggeblommer eggeplommer 1 egg 125 gr. sukker. Eggene og sukkeret vispes ½ 1/2 time, tilsættes vandet, tilsettes vannet, mel og bakepulver. Stekes i smurt og strøet strødd form ca. 1 time. Deles op i 2 eller 3 lag; naar når den er kold, dynkes med sherry eller likør. Lægges Legges lagvis med følgende kolde krem: potetesmelet og hvetemelet hvete­melet utrøres med fløten, tilsættes eggeblommerne til­settes eggeplommene og et helt egg samt sukkeret, dette vispes godt koldt sammen. Sættes Settes over ilden varmen og koker under stadig omrøren til en jevn krem. Kåken glasseres Kaken glaseres og pyntes med syltetøi. syltetøi eller med mandeldeig — marsipan og marsipanblomster.

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Frequently asked questions

How long must the egg foam be whisked?
The eggs and sugar are whisked for half an hour before the water, flour and baking powder are added. It is this long whisking that gives the cake its airiness.
How long is the cake base baked?
About 1 hour in a greased and coated tin. The base is then split into 2 or 3 layers once cooled.
What is the cake moistened with?
Sherry or liqueur — after the cake has cooled. Then the layers are assembled with the cold cream.
How is the cream made?
Potato starch (30 g) and wheat flour (25 g) are mixed with ½ liter cream, then 4 egg yolks, 1 whole egg and 125 g sugar are added. Whisked well together cold, then cooked, stirring constantly, into a smooth cream and cooled.

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