Bløtkake
The celebration cake of Norway — soft sponge soaked in juice, layered with cream, custard and berries.
Cultural Context & History
No birthday, graduation or 17th of May passes without bløtkake — a cloud-soft layer cake crowned with cream and summer berries, often flagged with tiny Norwegian banners.
Ingredients
- For the sponge: 4 eggs, 120 g sugar, 120 g flour, 1 tsp baking powder
- 300 ml vanilla custard (vaniljekrem)
- 400 ml whipping cream, whipped to soft peaks
- 4 tbsp raspberry jam
- 200 g fresh berries
- Milk, for soaking the layers
Recommended Tools
- 24 cm springform tinReleases the delicate sponge without tearing its sides.
- Serrated knifeSlices the cooled sponge into clean, even layers.
- Offset palette knifeSpreads the cream smoothly over top and sides.
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Step-by-Step Instructions
- 1
Whisk the eggs and sugar to a pale, thick eggnog that holds a ribbon, then fold in the sifted flour and baking powder.
- 2
Pour into a greased 24 cm springform tin and bake at 175°C (345°F) for 30 minutes. Cool completely, then slice horizontally into three even layers.
- 3
Moisten the bottom layer with milk, spread with raspberry jam, and cover with a layer of whipped cream.
- 4
Set the middle layer on top, moisten with milk, and spread with the vanilla custard. Add the final layer and moisten once more.
- 5
Cover the top and sides with the remaining whipped cream and garnish with fresh strawberries and raspberries.
Chef's Tip
Assemble the cake a day ahead and chill overnight — the sponge drinks in the milk and cream and turns properly bløt, soft all the way through.
Chef's Tip
Whip the cream only to soft, billowing peaks; taken too far it turns grainy and won't spread cleanly over the sides.
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