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NOR: Norwegian Strawberries & Cream Cake




Source of Recipe


"The Great Scandinavian Baking Book", by Beatrice A. Ojakangas

3/4 cup cake flour
1 teaspoon baking powder
6 eggs -- separated
1 cup sugar
FOR THE FILLING:
3 egg yolks
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups half and half
1/4 cup sugar
2 teaspoons vanilla
1/2 cup strawberry jam -- warmed and strained
or
1/2 cup apricot jam -- warmed and strained
1 pint fresh strawberries
FOR THE TOPPING:
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1 tsp vanilla

Blend the flour with the baking powder. Set aside.

In a large bowl, whip the egg whites until fluffy. Gradually add the sugar. Beat until stiff and meringue like. In a small bowl, beat the egg yolks until frothy. Fold the egg yolks and the flour mixture into the egg whites.

Butter two 9-inch round cake pans and dust with flour. Divide the batter between the pans. Preheat the oven to 350 degrees F. Bake the layers for 30 minutes or until the centers spring back when touched with a finger. Cool in the pans. The center of the cakes may sink slightly.

To prepare the custard filling: In a small saucepan, mix the egg yolks, butter, cornstarch, half-and-half, and sugar. Cook, stirring, over medium heat until the mixture is smooth and thick. Remove from the heat, cover, and cool. Stir in the vanilla.

To assemble the cake, cut the layers horizontally into 2 layers each. Place the bottom layer on a cake plate. Spread with half of the custard. Top with the next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Slice the rest and place on top of the jam layer. Top with a third layer of the cake. Spread with the remaining custard. Top with the remaining layer of the cake.

No more than 1 hour before serving, whip the cream and flavor with the powdered sugar and vanilla. Pile the whipped cream on top of the cake. Garnish with the reserved strawberries.

Makes 16 servings

Categories: Cakes, Norwegian

Recipe from the files of Judi Mae Phelps.