Hi Sweet readers,
Hope you all are doing fine. Today’s recipe is a very delicious Norwegian sponge cake, filled with cream, pastry cream, fresh berries, banana and homemade jam. It is also covered with white marzipan.
Hope you all will get tempted today.
Norwegian Sponge cake
- 6 large eggs
- 240 g sugar
- 1 1/2 tbsp. water
- 240 g all purpose flour
- 80 g corn starch
- 1 tsp. vanilla bean paste
- 1 portion light and Easy Whipped cream
- 1/2 portion pastry cream
- 1/2 cup (100 g) fresh raspberry’s
- 1 sliced banana
- raspberry jam
Preheat oven to 350°F (180°C). Line a half sheet pan with parchment paper and set aside.
Sift the flour and potato starch two times in a medium bowl.
In a standing mixer bowl fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute. Increase the speed to medium, and continue beating for 5 more minutes.
Stop the mixer and scrape down the sides and bottom of the bowl. Beat for another 5 to 7 minutes on medium-high speed. The batter should be very thick. When the whisk is lifted, the batter fall back into the bowl in a ribbon shape and slowly sink into the batter. Add the water and vanilla bean paste and mix for 1 minute.
Sift half the flour mixture over the batter and gently combine with a spatula a few times to ensure the flour mixture has been fully incorporated. Be careful not to deflate the batter. Repeat with the remaining flour mixture.
Pour the batter into the prepared pan, and bake in the middle oven rack, 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean. It should have a beautiful golden color.
Transfer the baking tray to a wire rack to cool for at least 5 minutes, then carefully turn it upside down, remove the parchment paper and allow to cool completely before you assemble the cake.
i remove the crust on the top, and level the cake with a sharp knife.
So it will end up looking like this.
cut the cake in three equal layers, I just eye ball, and cute one, put the other one top and cut it in equal layers.
On the first layer i add homemade raspberry jam,
Make the whipped cream and 1/2 portion of the pastry cream and combine it together for a more stable cream
Add a few scoops of cream on top of the raspberry jam.
Level it with an offsett spatula.
Add the next layer,
Add a thin layer of raspberry jam,
Some sliced bannas and fresh raspberries, not too much just some here and there.
Add some more cream on top, more than the first layer,
Make the cake round on top with the cream, using an offset spatula.
Put the last layer on top,
Press it onto the cream and attach so you get kind of a round shape.
Cover the entire cake with the rest of the cream.
Make sure you cover all the sides.
Roll out the white marzipan in a square shape about 1/4 -inch
And cover the top and both side of the cake.
with your hands adjust the marzipan, if you need use a smoother.
Dust the top with powdered sugar for a more dreamy look.
Make some ribbons with pink marzipan, roll out the pink marzipan, 1/4 inch and make stripes with a sharp knife, about 1/4 inch for each stripe. Using a small sharp knife to cut out corners so you get a little tail in the ribbon.Turn your strips into a ribbon. I like to take a little bit of warm water and apply it between the marzipan where the ribbon meets. This will help “glue it together”. and place the ribbon on top of the cake. finish off with a white pearl
so pretty and most of all so delicious.
I shared this cake with others today, they all loved it so much.
It is easy to make and so delicious.
Hope you all got tempted today, I wish you all a great weekend, make the best of it.
Lots of love to all of you,
Love Manuela xo