Blotekake (Norwegian Soft Cake)
6 large eggs or 8 small eggs (separate)
1 cup flour
1 cup sugar
1/4 cup water
1 tsp vanilla
1 tsp salt
1/2 tsp cream of tartar
Beat egg yolks until thick and lemon colored. Combine egg yolk mixture with water, sugar, and flour.
Add salt and cream of tartar to egg whites and beat. Add to the egg yolk mixture. Add vanilla. Bake in an angel food pan for 1 hour at 275 deg. Set aside to cool. Cut in 3 layers.
Frosting
1 pt whipping cream
1/4 cup thick jam (apricot, blueberry, strawberry, or raspberry)
Whip half of the cream (use no sugar). Combine ham and reasonable amount of whipped cream. The same kind of jam does not need to be used between both layers. Spread between layers. Put in refrigerator. Whip rest of cream and cover the entire cake. Use fresh strawberries or candy to decorate it. Keep n refrigerator at all times.
This cake is made like this in Norway and is a real delicacy.
- - Mrs. George Vikingstad
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
6 large eggs or 8 small eggs (separate)
1 cup flour
1 cup sugar
1/4 cup water
1 tsp vanilla
1 tsp salt
1/2 tsp cream of tartar
Beat egg yolks until thick and lemon colored. Combine egg yolk mixture with water, sugar, and flour.
Add salt and cream of tartar to egg whites and beat. Add to the egg yolk mixture. Add vanilla. Bake in an angel food pan for 1 hour at 275 deg. Set aside to cool. Cut in 3 layers.
Frosting
1 pt whipping cream
1/4 cup thick jam (apricot, blueberry, strawberry, or raspberry)
Whip half of the cream (use no sugar). Combine ham and reasonable amount of whipped cream. The same kind of jam does not need to be used between both layers. Spread between layers. Put in refrigerator. Whip rest of cream and cover the entire cake. Use fresh strawberries or candy to decorate it. Keep n refrigerator at all times.
This cake is made like this in Norway and is a real delicacy.
- - Mrs. George Vikingstad
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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