Blotkake Simenstad - Norway(Sponge Cake With Cream And Berries) – a delicious recipe with eggs, sugar, flour, baking powder, salt, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Butter and flour 8 1/2-inch spring-form pan.
3
In bowl with electric mixer, beat 3/4 cup sugar and eggs until thick and pale.
4
Sift flour, baking powder and salt over mixture and fold in gently, but thoroughly.
5
Turn batter into pan. Bake cake in middle of oven for 25 minutes.
6
Cool on rack. Remove cake from pan and halve horizontally with a serrated knife. In a bowl with electric mixer, beat cream to soft peaks and beat in remaining 2 teaspoons of sugar and vanilla.
7
Beat until stiff. In a bowl, fold 1/2 berries into half of cream.
8
Spread mixture evenly onto bottom cake layer and top with remaining layer. Spread remaining cream on top and side of cake and arrange remaining berries on top.
1038
kcal
Calories
48
g
Fat
129
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large eggs, 3/4 c. plus 2 Tbsp. sugar, 1 c. flour, 1 tsp. baking powder, and more.
Yes, Blotkake Simenstad - Norway(Sponge Cake With Cream And Berries) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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