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Hi everyone, The style of this cake is simple, but classy. This for me a a typical NorwegianCake, hope you like it too.

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sponge cake:

  • 6 large eggs
  • 1 cup + 1 Tbsp (225 g) regular sugar
  • 1 ½ Tbsp vegetable oil
  • 3 Tbsp buttermilk
  • 1 ½ tsp cider vinegar
  • 2 tsp vanilla extract
  • 1 ¾ cups (225 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp salt

Filling/topping

 

Sponge cake. Preheat the oven to 350°F (180°C). Line the base of a large baking sheet or pan with baking parchment. Alternatively spray the sides and line the base with a silicone mat.Place the eggs in a mixing bowl and whisk for at least 5 minutes.

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Continue whisking and add the sugar little by little.

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then add the vegetable oil, buttermilk, cider vinegar and vanilla extract.

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Sift together the flour, baking powder, and salt. Put the flour mixture into the mixing bowl and stir until well blended. Do not overmix.Pour the batter into the prepared pan and smooth the surface with an offset metal spatula or palette knife.Bake on the middle rack for about 12-15 minutes, and let cool.

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To assemble the cake, place the rectangular sponge cake on the work surface. Use an 8-inch (20 cm) metal cake ring and cut out two 8-inch (20 cm) rounds. Cut out two half rounds from the remaining sponge cake, and save the scraps in case you need to fill any gaps.

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Line a baking sheet or tray with baking parchment. Place an 8 by 3-inch deep (20 by 8 cm deep) metal cake ring on top. Put one of the cut-out rounds into the base of the ring, and spread whipped cream and  arrange half the raspberries atop

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Place the two half rounds of sponge cake on top, and repeat the layers of filling with  the vanilla cream and raspberries/strawberries.

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Use a large offset spatula or palette knife to make the cream level with the top edge of the ring. Sweep off any excess cream to make the top very smooth and even. Refrigerate for at least 3 hours.

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Make the Light and Easy Whipped cream that you can find her

Release the cake from the cake ring and cover the top and sides with the cream. smooth the top of the cake, and on the sides with a large offset spatula or palette knife. A cake turntable is very helpful to achieve this finish as you will need to keep turning the cake around as you

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I made some loops on the side with the cream and a ateco 849 nozzle and added some fresh strawberries on top.

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Hope you got tempted to make this, have a great Friday you all, love Manuela xo

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love_manuela_handwritten_tur4

 

 

 

 

 

5 Comments

  1. Looks amazing- im curious as to how this turns out vs a normal butter creaming method as i always use thay traditional method when making a sponge cake…also where in oslo can I find double cream? I have recently moved from London and am missing certain ingredients!

    • Hi Farzana,

      Thank you for your comment.
      I do not use butter cream and I don’t know really if they sell Double Cream in Oslo at all.
      But I hope you give the recipe a try and find out the great difference it has with normal butter cream.

      Good luck with your baking.

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