Blotekake (Norwegian Soft Cake)
5 eggs
1 cup sugar
1 1/3 cups flour
1 tsp baking powder
1 pt whipping cream
Jams (various kinds)
Beat eggs to light lemon color. Sift together dry ingredients. Add beaten eggs to flour mixture and mix well. Pour into ungreased 9" round, 3" deep pan or 2 - 9" round by 1 1/2 deep layer cake pans. Bake at 350 degrees for 30 to 45 minutes or until cake tester comes out done. Cool Completely. Remove from pan. Let stand for a day. Then fill eith jams and whipped cream. Slice cake into 3 layers or slice each layer once. Then take half of the whipped cream and mix with jam either strawberry, raspberry, apricot, etc.) You can put a different jam and cream ineach layer. After each layer is filled, frost the entire cake with whipped cream and decorate with fruit -- such as strawberries, peaches, apricot, etc. Refrigerate at least 12 hours or over night.
- - Mrs. Invold Hjelmtveit
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
5 eggs
1 cup sugar
1 1/3 cups flour
1 tsp baking powder
1 pt whipping cream
Jams (various kinds)
Beat eggs to light lemon color. Sift together dry ingredients. Add beaten eggs to flour mixture and mix well. Pour into ungreased 9" round, 3" deep pan or 2 - 9" round by 1 1/2 deep layer cake pans. Bake at 350 degrees for 30 to 45 minutes or until cake tester comes out done. Cool Completely. Remove from pan. Let stand for a day. Then fill eith jams and whipped cream. Slice cake into 3 layers or slice each layer once. Then take half of the whipped cream and mix with jam either strawberry, raspberry, apricot, etc.) You can put a different jam and cream ineach layer. After each layer is filled, frost the entire cake with whipped cream and decorate with fruit -- such as strawberries, peaches, apricot, etc. Refrigerate at least 12 hours or over night.
- - Mrs. Invold Hjelmtveit
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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