Norwegian Cream Cake: Bløtkake Assembly

Ingredients

• For the sponge
• 6 eggs
• 180 g caster sugar
• 180 g plain flour, sifted
• 1 tsp vanilla extract
• For the simple syrup soak
• 150 ml water
• 100 g caster sugar
• 1 tsp flavouring, vanilla, or a complementary fruit essence
• For the whipped cream layers
• 800 ml double cream, cold
• 2 tbsp icing sugar, sifted
• 2 tbsp crème fraîche, for stabilisation
• For the filling and decoration
• 500 g fresh strawberries, hulled; half sliced for layers, half reserved whole or halved for top decoration

Method

1. 1
   Bake the sponge in a round tin of 22–24 cm diameter. Cool completely on a wire rack before handling. The sponge is ready when a skewer inserted at the centre withdraws clean and the surface springs back under light finger pressure.
2. 2
   Dissolve the sugar in the water over moderate heat, add the flavouring, and allow to cool completely. Using a pastry brush, apply the syrup evenly across each cut sponge layer. Allow the syrup to absorb fully before adding cream — the surface should appear damp and slightly darkened, with no pooling syrup visible.
3. 3
   This is where the bløtkake lives or dies: the sponge must be soaked sufficiently to yield a moist, yielding texture, but not so heavily that it loses structural integrity. Press a fingertip gently into the soaked layer — it should give softly and feel uniformly damp, neither dry at the centre nor collapsing at the edges.
4. 4
   Whip the cold double cream with the icing sugar and crème fraîche to firm peaks. The cream holds its shape when the whisk is lifted and does not flow when the bowl is tilted. Do not whip beyond this point.
5. 5
   Split the cooled sponge into three even horizontal layers. Place the first soaked layer on a serving board or cake card. Spread a generous layer of whipped cream, then distribute an even layer of sliced strawberries. Refrigerate for 10 minutes before placing the next layer. The cream layer should hold its edge without slumping when the second sponge is pressed gently into place.
6. 6
   Repeat with the second soaked layer, cream, and sliced strawberries. Place the final soaked sponge layer on top. Apply a thin crumb coat of cream across the top and sides with a palette knife, capturing any loose crumbs. Refrigerate for 20 minutes. The crumb coat is set when it no longer drags or lifts under a clean pass of the palette knife.
7. 7
   Apply the final layer of whipped cream over the chilled crumb coat, working smoothly across the top and down the sides. Finish the surface to the desired texture. Arrange the reserved whole or halved strawberries on top immediately before serving. The completed cake should appear tall, even, and white, with the fruit decoration placed close to service — no more than four hours ahead, as the fruit will bleed colour into the cream beyond that point.