Norwegian Strawberries and Cream Cake Blotkake Recipe
This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in its filling.
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Sifter
- Spatula
- Cake pan
- Oven
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Cooling rack
- Cake plate
- Serving platter
- Chef's knife
- Cutting board
- Paring knife
- Pastry brush
- Zip-top bag
Ingredients
- 3/4 cup cake flour (not self rising flour)
- 1 teaspoon baking powder
- 6 eggs, separated (at room temperature)
- 1 cup sugar
- 3 egg yolks
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 1/2 cups half-and-half cream (half milk, half cream)
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup strawberry jam or 1/2 cup apricot jam, warmed and strained
- 1 pint fresh strawberries
- 1 1/2 cups whipping cream
- 2 tablespoons powdered sugar (sometimes called icing sugar or confectioners')
- 1 teaspoon vanilla
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