The most delicious cake in the world. Norwegian cake
Cake:
5 yolks
150 g flour
150 g butter (82%)
150 g powdered sugar
1 teaspoon baking powder
5-6 tb. spoons of milk
A pinch of vanilla
Meringue:
5 proteins
180 g powdered sugar
a pinch of salt
100 g of the almonds
Cream:
200 ml cream 33-35%
500 ml milk
2 eggs
120 g sugar
30 g powdered sugar
50 g flour
Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Molly makes a special holiday cake with light, spongy layers and decorates it with fresh whipped cream and sugared cranberries!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Norwegian Cream Cake (Blotkake)
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: One 9-inch cake
Ingredients
5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
Whipped Cream:
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Sugared Cranberries:
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar
Directions
Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
Grease a 9-inch springform pan and line the bottom with parchment paper.
To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
Whipped Cream:
Yield: About 6 cups
In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
Sugared Cranberries:
Yield: About 2 cups
Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
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Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
Swedish Blueberry Tosca Cake
Believe it or not, I was a Skandinaviske Studier (Scandinavian Studies) major at University. So while I actually can speak Norwegian, there is not much call for it. While living in Washington, DC, I was a member of the American Scandinavian Foundation ( and I got to attend quite a few events that featured all sorts of delicious treats. I have had the opportunity to work in both Sweden and Norway (the salmon was the best I ever tasted, the whale, not so much) with a fast pass through of Denmark.
Back in 2015, NPR had professor and author Darra Goldstein on to talk about her newly released “Fire + Ice Classic Nordic Cooking” cookbook. It was on my doorstep within 2 days. Not only is this beautiful book chock full of Nordic deliciousness, but it also gives you the origins, the cultural background, and the traditions of each dish. According to Goldstein, “Toscakaka is one of Sweden’s classic cakes, supposedly to honor Puccini’s beloved opera.” Well, all I can say is this cake may very well send you into song. So, with a thank you to Ms. Goldstein here we go.
What you will need:
Equipment:
Stand mixer with the paddle attachment
9-in springform pan (it would seem appropriate to use Nordic Ware as I do
For the Cake:
3 eggs
1 cup of sugar
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons of butter melted
2 teaspoons vanilla
2 cups fresh blueberries
For the topping:
8 tablespoons of butter melted
½ cup of sugar
2 teaspoons of flour
1 cup sliced almonds
1 tablespoon of heavy cream
Step 1. Preheat your oven to 350° and line the bottom of your springform pan with baking parchment. Then for that buttery goodness grease the paper and the sides of the pan with butter. Do not use cooking spray.
Step 2. Stand Mixer on Medium-High Speed
• Beat 3 eggs and 1 cup of sugar for 3-5 minutes.
Step 3
• In a separate bowl combine 1 ¼ cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt
• Add 8 tablespoons of melted butter and 2 teaspoons vanilla to egg mixture in the stand mixer bowl.
• Add the flour/baking powder/salt mixture to the stand mixer bowl beating until it is combined. Do not overbeat.
Step 4
• Pour the batter into the greased springform pan. Tap the pan on the counter to make sure it is evenly spread.
• Add the blueberries to the top of the batter and press them down so they are spread throughout the batter from bottom to top.
Step 5
• Bake for 50-55 minutes or until the cake is puffy and slightly browned at the edges. The cake should not be completely done.
Step 6
• About ten minutes prior to the cake being done make the topping
• In a small bowl, combine ½ cup of sugar and 2 teaspoons of flour
• Melt 8 tablespoons of butter in a small pan. Once butter is melted…
• Stir in sugar/flour mixture, 1 cup sliced almonds and then 1 tablespoon of heavy cream and heat until it bubbles. Stir only once or twice
Step 7
• Take the cake out of the oven and raise the oven temperature to 400°
• Carefully pour the topping over the cake making sure it is evenly spread
• Place the cake back in the oven for another 10 minutes or until the topping is crisp.
Step 8
• Remove the cake from the oven and place it on a cooling rack for 10-15 minutes.
• Remove the springform ring
Chances are this cake will disappear before you know it. Mine did! But I didn’t refrigerate, I covered it with a cake plate dome to keep it at room temperature.
“Fire and Ice Classic Nordic Cooking” by Darra Goldstein
Nordic Springform Pans
NORSKA NÖTKAKOR | Norwegian Nut Cookies | 12 Days of Christmas 2022 ep.4
These cookies are intensely hazelnuty. Grinding the hazelnuts yourself might seem like a pain but it is truly so worth it.
200-250g whole hazelnuts*
125g ground hazelnut “flour”
125g butter
150g sugar
180g flour
2 egg yolks
2 egg whites
Work all the ingredients together, except the whole hazelnuts and whites. Cut the dough in half. Cut and roll into a marble. Dip whole hazelnut into egg white nad press into cookie. Bake at 190C/375F until golden brown
*you will need 130-140g for grinding, my grinder always “eat” about 5 to 10 grams, and the other 75g to 100g go on top.
Nut Grinder:
Swedish Almond Cake Recipe | Ikea Almond Cake
Swedish almond cake (Mandeltårta) is a cake that is made with two layers of almond meringue cake, in between there is a rich cream and all the cake is covered with toasted sliced almonds, which gives the cake its beautiful look. This cake is also known as Ikea almond cake as Ikea selling this cake at their stores. This beautiful cake is light, not too sweet, easy to make, gluten free and perfect with a cup of tea or coffee.
Full printable recipe:
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More desserts you might like:
Honeycomb Cake:
The Best Vanilla Sponge Cake (Genoise):
Fluffy Almond Pancakes:
Almond Cookies:
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Ingredients:
For the cake:
4 Eggs whites
Pinch Salt
1/4 cup + 2 Tbsp. (75g) Sugar
140g almonds or ground almonds
For the cream:
4 Egg yolks
1/4 cup + 2 Tbsp. (75g) Sugar
1 teaspoon Vanilla extract
100ml Cream
1/2 cup + 1 Tbsp (130g) Butter, softened
For decoration:
Sliced almond
Directions:
1. Make the cake: preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
2. In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
3. In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
4. Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
5. Bake for 20-25 minutes. Allow to cool.
6. Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
7. In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
8. In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
9. Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
10. Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
11. Keep the cake in the fridge for at least 4 hours before serving.
#almondcake #ikea #cake