Bløtkake (Norwegian Wet Cake) Recipe

Bløtkake (Norwegian Wet Cake)

Norway's unique & traditional sponge cake, layered with fresh whipped cream & strawberries.

Total Time1 Hour 30 Minutes
Yield
12 servings
DifficultyIntermediate

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

For the cake::
5 large 280 g eggs
1 cup 200 g granulated sugar
1 ½ cups 200 g all-purpose flour [or gluten-free flour]
2 teaspoons baking powder
For the whipped cream::
2 ½ cups 600 ml cold heavy whipping cream
2 Tablespoons 30 g granulated sugar [or honey]
1 teaspoon vanilla extract
For the filling::
1 pound 454 g strawberries, hulled, divided
1 Tablespoon granulated sugar [or honey]
¼ teaspoon lemon juice
2 cups 480 ml vanilla almond milk, unsweetened [or alternative milk]

For the cake::
5 large 280 g eggs
1 cup 200 g granulated sugar
1 ½ cups 200 g all-purpose flour [or gluten-free flour]
2 teaspoons baking powder
For the whipped cream::
2 ½ cups 600 ml cold heavy whipping cream
2 Tablespoons 30 g granulated sugar [or honey]
1 teaspoon vanilla extract
For the filling::
1 pound 454 g strawberries, hulled, divided
1 Tablespoon granulated sugar [or honey]
¼ teaspoon lemon juice
2 cups 480 ml vanilla almond milk, unsweetened [or alternative milk]

For the cake::
5 large 280 g eggs
1 cup 200 g granulated sugar
1 ½ cups 200 g all-purpose flour [or gluten-free flour]
2 teaspoons baking powder
For the whipped cream::
2 ½ cups 600 ml cold heavy whipping cream
2 Tablespoons 30 g granulated sugar [or honey]
1 teaspoon vanilla extract
For the filling::
1 pound 454 g strawberries, hulled, divided
1 Tablespoon granulated sugar [or honey]
¼ teaspoon lemon juice
2 cups 480 ml vanilla almond milk, unsweetened [or alternative milk]

For the cake::
5 large 280 g eggs
1 cup 200 g granulated sugar
1 ½ cups 200 g all-purpose flour [or gluten-free flour]
2 teaspoons baking powder
For the whipped cream::
2 ½ cups 600 ml cold heavy whipping cream
2 Tablespoons 30 g granulated sugar [or honey]
1 teaspoon vanilla extract
For the filling::
1 pound 454 g strawberries, hulled, divided
1 Tablespoon granulated sugar [or honey]
¼ teaspoon lemon juice
2 cups 480 ml vanilla almond milk, unsweetened [or alternative milk]

1. To bake the cake:Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and place a sheet of parchment paper in the bottom by cutting it into a circle. Grease the top of the parchment.Place the eggs and sugar into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, until lightened in color.Sift the flour and baking powder together and place into the container with the blended eggs and sugar. Secure the lid.Select Variable 4. Pulse 6 to 8 times, stopping once to remove the lid and scrape down the sides of the container.Pour the batter into the prepared cake pan and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.Cool completely.
2. For the whipped cream:Place all ingredients into the Aer® Disc container in the order listed and secure the lid.Run the Whip Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds.Chill until ready to assemble cake.
3. For the filling:Place half of the hulled strawberries, sugar, and lemon juice into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades. Chill until ready to assemble cake.Slice the remaining strawberries into 1/4-inch thins.
4. To assemble the cake:Carefully remove the cooled cake from the pan and parchment. Trim off the very top of the cake if it is rounded. Slice the cake horizontally into 2 layers.Place the top layer upside-down onto the plate that it will be served on to begin the build. Pour 1 cup of milk evenly over the entire surface of this layer. Evenly spread 1/2 cup of blended strawberry filling on top, followed by 1/2 cup of whipped cream, then 1/2 of the sliced strawberries in a single layer.Place the remaining bottom layer of the cake right-side-up on top of the assembled first layer. Pour the remaining 1 cup of milk evenly over the entire top surface. Cover the top and sides of the cake with the remaining 2 cups of whipped cream. Use the remaining strawberry purée and slices to decorate the top of the cake. Serve immediately or chill up to a day before slicing and serving.

1. To bake the cake:Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and place a sheet of parchment paper in the bottom by cutting it into a circle. Grease the top of the parchment.Place the eggs and sugar into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, until lightened in color.Sift the flour and baking powder together and place into the container with the blended eggs and sugar. Secure the lid.Select Variable 4. Pulse 6 to 8 times, stopping once to remove the lid and scrape down the sides of the container.Pour the batter into the prepared cake pan and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.Cool completely.
2. For the whipped cream:Place all ingredients into the Aer® Disc container in the order listed and secure the lid.Run the Whip Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds.Chill until ready to assemble cake.
3. For the filling:Place half of the hulled strawberries, sugar, and lemon juice into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades. Chill until ready to assemble cake.Slice the remaining strawberries into 1/4-inch thins.
4. To assemble the cake:Carefully remove the cooled cake from the pan and parchment. Trim off the very top of the cake if it is rounded. Slice the cake horizontally into 2 layers.Place the top layer upside-down onto the plate that it will be served on to begin the build. Pour 1 cup of milk evenly over the entire surface of this layer. Evenly spread 1/2 cup of blended strawberry filling on top, followed by 1/2 cup of whipped cream, then 1/2 of the sliced strawberries in a single layer.Place the remaining bottom layer of the cake right-side-up on top of the assembled first layer. Pour the remaining 1 cup of milk evenly over the entire top surface. Cover the top and sides of the cake with the remaining 2 cups of whipped cream. Use the remaining strawberry purée and slices to decorate the top of the cake. Serve immediately or chill up to a day before slicing and serving.

1. To bake the cake:Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and place a sheet of parchment paper in the bottom by cutting it into a circle. Grease the top of the parchment.Place the eggs and sugar into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, until lightened in color.Sift the flour and baking powder together and place into the container with the blended eggs and sugar. Secure the lid.Select Variable 4. Pulse 6 to 8 times, stopping once to remove the lid and scrape down the sides of the container.Pour the batter into the prepared cake pan and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.Cool completely.
2. For the whipped cream:Place all ingredients into the Aer® Disc container in the order listed and secure the lid.Run the Whip Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds.Chill until ready to assemble cake.
3. For the filling:Place half of the hulled strawberries, sugar, and lemon juice into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades. Chill until ready to assemble cake.Slice the remaining strawberries into 1/4-inch thins.
4. To assemble the cake:Carefully remove the cooled cake from the pan and parchment. Trim off the very top of the cake if it is rounded. Slice the cake horizontally into 2 layers.Place the top layer upside-down onto the plate that it will be served on to begin the build. Pour 1 cup of milk evenly over the entire surface of this layer. Evenly spread 1/2 cup of blended strawberry filling on top, followed by 1/2 cup of whipped cream, then 1/2 of the sliced strawberries in a single layer.Place the remaining bottom layer of the cake right-side-up on top of the assembled first layer. Pour the remaining 1 cup of milk evenly over the entire top surface. Cover the top and sides of the cake with the remaining 2 cups of whipped cream. Use the remaining strawberry purée and slices to decorate the top of the cake. Serve immediately or chill up to a day before slicing and serving.

1. To bake the cake:Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and place a sheet of parchment paper in the bottom by cutting it into a circle. Grease the top of the parchment.Place the eggs and sugar into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, until lightened in color.Sift the flour and baking powder together and place into the container with the blended eggs and sugar. Secure the lid.Select Variable 4. Pulse 6 to 8 times, stopping once to remove the lid and scrape down the sides of the container.Pour the batter into the prepared cake pan and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.Cool completely.
2. For the whipped cream:Place all ingredients into the Aer® Disc container in the order listed and secure the lid.Run the Whip Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds.Chill until ready to assemble cake.
3. For the filling:Place half of the hulled strawberries, sugar, and lemon juice into the Vitamix container and secure the lid.Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades. Chill until ready to assemble cake.Slice the remaining strawberries into 1/4-inch thins.
4. To assemble the cake:Carefully remove the cooled cake from the pan and parchment. Trim off the very top of the cake if it is rounded. Slice the cake horizontally into 2 layers.Place the top layer upside-down onto the plate that it will be served on to begin the build. Pour 1 cup of milk evenly over the entire surface of this layer. Evenly spread 1/2 cup of blended strawberry filling on top, followed by 1/2 cup of whipped cream, then 1/2 of the sliced strawberries in a single layer.Place the remaining bottom layer of the cake right-side-up on top of the assembled first layer. Pour the remaining 1 cup of milk evenly over the entire top surface. Cover the top and sides of the cake with the remaining 2 cups of whipped cream. Use the remaining strawberry purée and slices to decorate the top of the cake. Serve immediately or chill up to a day before slicing and serving.

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Chef's Note

This cake is endlessly customizable. Try using a mix of fresh berries or any seasonal fruit in place of strawberries. Or get creative with flavors by using other liquids to soak the cake: coffee, chocolate milk, fruit juice, tea, diluted syrup, etc. Some of our favorite flavor combinations include coffee-chocolate and orange spiced rum. Have fun with decorating and garnishes too!

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