Hi sweet readers 

I hope your weekend was amazing.

Today’s recipe is a delicious Norwegian sponge cake, that is just incredible fluffy and delicious.

The cake is filled with homemade raspberry jam, sliced bananas, chopped dark chocolate and delicious homemade vanilla cream, The cake is covered in a fluffy pink frosting on the outside that is made from heavy cream, icing sugar, mascarpone and vanilla, it is just light and so heavenly, and the combination with this light sponge cake is just amazing!

Because it is almost valentine’s day the cake is made in a beautiful heart shape. And decorated very simply by adding champagne bubbles  around the edge of each cake. Simple and so delicious.

Watch the video below how this cake came together.

NORWEGIAN SPONGE CAKE 
  • 8 LARGE EGGS, ROOM TEMPERATURE
  • 1 ½ CUPS (325 G) SUPERFINE OR GRANULATED SUGAR
  • 2 TABLESPOONS BUTTERMILK OR WATER
  • 2 ⅛ CUPS (240 G) ALL-PURPOSE FLOUR
  • ¾ CUP (80 G) CORN STARCH, OR POTATO STARCH, SIFTED
  • 1-2 TEASPOON VANILLA BEAN PASTE

FILLING:

  • 400 ML HEAVY CREAM
  • 3/4 CUP POWDERED SUGAR
  • ½ RECIPE OF VANILLA CREAM
  • A FEW SPOONS HOMEMADE RASPBERRY JAM, OPTIONAL
  • 1-2 BANANAS, SLICED (OPTIONAL)
  • CHOPPED DARK CHOCOLATE, OPTIONAL

DECORATION:

  • ½ -1 RECIPE OF MANUELA’S FLUFFY VANILLA FROSTING.
  • 1-2 DROPS OF PINK FOOD COLOR, OPTIONAL
  • Champagne Bubbles, optional

Preparation 

  • Preheat oven to 350°F (180°C). Take a 20 cm, and 12 cm Heart Shaped Mold and put the mold it onto a parchment paper. ( this batter is enough for 2 x 20 cm heart shape cake and 2 x 12 cm, so you can easily split this recipe in two!
  • Scroll the parchment paper up on the sides. so, no batter will be flowing out from the bottom below while baking. (see video)
  •  Grease the inside of the mold and add parchment paper all the way on the inside.
  • In a medium bowl, sift the flour and potato starch twice.
  • In the bowl of a standing mixer, 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 minutes.
  • Scrape down the sides and bottom of the bowl.
  • Beat for another 5 minutes on medium-high speed.
  • The batter should be very thick.
  • When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  • Add the buttermilk or water and vanilla bean paste, and mix for 1-5 minute longer.
  • Sift in half the flour mixture.
  • Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  • Repeat with remaining flour mixture.
  • Make sure to maintain the batter’s volume while folding; it is important to not deflate the batter.
  • pour the batter evenly into the prepared hearts molds.
  • Bake the cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs, 20-25 minutes.
  • Let the cake cool in the pan on wire racks for 10 minutes.
  • Lift the cake out of the mold, Peel off the parchment paper and let cool completely.

PREPARATION & FILLING

  • Using a sharp knife, and slice each cake in tree even layers.
  • Into a large bowl whip heavy cream and powdered sugar, not to stiff.
  • Take the cold vanilla pastry cream out of the refrigerator and loosen it up a bit and add it to the whipped cream.

To assemble the cakes

  • On each of the first two layers spread a large dollop of raspberry jam, followed by sliced bananas and a few  dollop of the vanilla cream, spread it so it is leveled, and add the next layer on top and press it slightly down
  • Repeat with the next layer, I used chocolate pieces instead of banana on the next layer.
  • Add the final layer and cover the top with the rest of the vanilla cream, spreading a thin layer so that the cake does not dry out.
  • Wrap with plastic wrap and refrigerate the cake for a few hours.
  • Repeat with the other heart cake as well and refrigerate for at least 5 hours.
  • Remove the cakes from the refrigerator and discard the plastic wrap.
  • On your worktable or work area, place your cake Top the cake with a few very large dollops of Manuela’s Fluffy Vanilla Frosting that I added a few pink foods drops to get a lovely pink color.
  • Use a small offset palette knife and spread the frosting over the cake, extending it over the edge all around.
  • Spread out the excess frosting that is extending over the sides working from the top down a few inches at a time.
  • Generously apply the cream until it covers the whole cake. This cream is so easy to work with, especially if the cake is cold.
  • Repeat with the other heart,
  • When finished take an offset palette and lift the small heart cake on top of the large heart.
  • Decorate as you wish, I use champagne bubbles candy all the way around the edge on both cakes, I bought these candies at sugarfina.com while I was in Atlanta
  • Serve and enjoy.
  • The cake will keep in the refrigerator for up to 3 days.

enjoy!

ORDER MY ENGLISH BAKING BOOK LOVE MANUELA THE BAKING BOOK BY CLICKING HERE, THE HAS 552 PAGES FILLED WITH YUMMINESS AND LOTS OF STEP BY STEP PICTURES!

WE SHIP WORLDWIDE!

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