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Our brand ambassador, Nevada Berg (northwildkitchen.com) has created a delicious recipe for Norwegian layered cream cake (known as 'bløtkake') with Brunost custard. Traditionally the 'bløtkake' is made with vanilla custard, but by swapping it out with Brunost custard, you get a cake that is even more indulgent and in fact even more Norwegian!
- 5 large eggs, at room temperature
- ¾ cups plus 175 g granulated sugar
- 180 g all-purpose flour, sifted
- 1 tsp baking powder
For the cake:
- 3 large egg yolks
- 110 g granulated sugar
- 2 tbsp cornstarch
- 2 cups + 1 tablespoon + 500 ml whole milk, plus extra for assembling
- ½ vanilla bean or ½ teaspoon vanilla extract
- 75 g TINE Gudbrandsdalen, sliced or grated
For the Brunost custard:
- 600 ml heavy cream
- 2 ½ tbsp confectioners’ sugar
For the whipped cream:
- Raspberries, for decorating
Preheat the oven to 165°C.
Cut a round piece of parchment paper so it fits perfectly in the bottom of a 9-inch (23 cm) springform pan. Butter the pan then add the parchment and butter the parchment.
In a stand mixer, whisk the eggs and granulated sugar on medium-high for 6 to 8 minutes or until stiff and light in color. Sift the flour and baking powder over the batter and use a rubber spatula to gently fold until just combined. Pour into the prepared pan and set on a baking sheet. Bake in the middle of the oven for 35 to 40 minutes or until golden brown. Let cool completely.
Prepare the Brunost custard by whisking the egg yolks and sugar together in a large bowl then adding in the cornstarch. In a small saucepan, warm the milk and scraped vanilla beans or vanilla extract over low heat just before it begins to simmer. Steadily and slowly, pour a little of the warm milk into the sugar mixture, whisking constantly to avoid any curdling of the eggs, until you have added all the milk. Pour the mixture back into the saucepan, add the slices of Brunost and cook over medium heat until the Brunost has melted and the custard has thickened considerably, about 5 to 8 minutes. Remove from the heat, cover with plastic wrap to prevent a skin from forming and allow to cool completely. You can prepare the custard a day in advance and refrigerate until ready to use.
In a large bowl, or the stand mixer, whip the heavy cream and confectioners’ sugar until stiff peaks form.
To assemble, cut the cake horizontally into 3 even layers. Place the bottom layer, cut side up, on a serving plate or platter. Spoon some milk over the bottom layer then top with half of the Brunost custard, followed by a generous amount of whipped cream, spreading it to the edges of the cake. Arrange the second layer of cake on top and repeat the process of adding milk, the remaining Brunost custard, and whipped cream, reserving enough whipped cream to cover the cake. Top with the final cake layer then cover the top and sides of the cake with the remaining whipped cream. The cake can be served immediately or made 1 day in advance to allow the cake to soften and soak up more flavor. Decorate the top of the cake with a few raspberries and some Brunost cut-outs, if desired.
This recipe makes 1 cake.
Meet our Brunost brand ambassador for 2020, Nevada Berg
We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.Get to know Nevada