(Høy
bløtkake med jordbærkrem og sjokolade dam).
Good day everybody! Today the “comadres”
want to share with you a recipe of a very traditional norwegian cake, it may
not be the most common or the main one for the national day but it is still
delicious! Very creamy and with a nice touch of red fruits that takes you to
the moon. The secret on preparing this cake is mainly time, you need at least
two days since the cake needs to “rest” before continuing but you will have as
end result a delicious and beautiful dessert. But believe me when I say it’s
totally worth it!
This is a must if you want to make a good
impression on your norwegian mother in law (svigermor) or if you just want to
experiment with something using cranberries and strawberries. As we mexicans
say “love starts with the stomach” so make it happen with cake!
Ingredients
Cake (24cm)
6 eggs
240 g sugar
135 g wheat flour
150 g potato flour
3 ts baking powder
Stuffing and
decoration
2 dl strawberries jam
(200 ml)
1 portion of strawberry cream*
6 dl whipped cream (600 ml)
3 spoons of powdered sugar (between 75 or 80 g)
100 g chocolate chips (DAM sjokolade)
Strawberries and blueberries for decoration
Strawberry cream*
300 g fresh strawberries
5 spoons of sugar (between 75 or 80 g)
3 gelatin sheets (6
g of gelatin powder)
3 dl whipped cream (300 ml)
PREPARATION
Grease and flour the baking pans
(Cake 24cm)
In a large bowl you mix with an electric
hand mixer the egg whites with sugar until you reach the consistency called
“ribbon stage” (http://www.cooksinfo.com/ribbon-stage).
Then slowly one by one you add the egg yolks. Finally add the remaining of the
ingredients for the cake until you get a sponge looking mix.
This mix you will divide it in 3 portions
and bake it separately in the oven (one by one) at 180 degrees Celsius for 20
min.
Once out of the oven, let them cool
completely or even put them in the refrigerator covered in plastic to avoid
them getting dry.
Strawberry cream*
You will smash the strawberries and mix it
with the sugar to obtain a puree consistency.
Put the gelatin sheets in cold water for 6
min to hydrate them or you can just use gelatin powder.
Warm up a small portion of the mashed
strawberries mix in a pan (low heat) moving the mix all the time with a spoon.
You take the gelatin sheets (shake them a little bit to take off any water
excess) and mix them with the strawberry puree in the pan, all this with low
heat and constant movement. If you are using powder gelatin then you just need
to add the powder slowly until it dissolves in the strawberry puree.
Now mix
the puree from the pan with the remaining strawberry puree and let it cool
down.
In a bowl mix the whipped cream with the
electric hand mixer until you get a creamy consistency and slowly add the
strawberry puree.
NOTE: the puree must be already cold in order to add it.
Now we can start putting together the cake!!!!!!
We will use two pieces of the already baked
cake previously sprinkled with milk to hydrate them.
Put one in the baking form
you used, first put the jam.
Add the strawberry cream and then the other part/portion of the cake,
cover it all with plastic and put it in the fridge.
The main point is for the
strawberry cream to set in the cake, usually it takes one night.
Stuffing and decoration
The rest of the whipped cream mix it with
the 3 spoons of powdered sugar (using the mixer) but do this once you are ready
to use it.
Cover again with the same whipped cream the
whole cake, trying to flatten the cream as you put it and decorate with
strawberries and cranberries or any other berries. Here you can see an example
of decoration!
And enjoy this
amazing Norwegian cake! Vær så god!!!
La fonda de las comadres.
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