Bløtkake (Norwegian Wet Cake)

Ingredients

For the cake:

• 280g eggs (5 large)
• 200g granulated sugar
• 200g plain flour (or gluten-free flour)
• 2 tsp baking powder

For the whipped cream:

• 600ml cold thickened cream
• 30g granulated sugar (or honey)
• 1 tsp vanilla extract

For the filling:

• 454g strawberries, hulled and divided
• 1 tbsp granulated sugar (or honey)
• ¼ tsp lemon juice
• 480ml milk (or alternative milk)

Directions

1. Preheat oven to 175°C. Lightly grease a 23cm round cake pan and line the base with parchment, greasing the top of the parchment as well.
2. Place eggs and sugar into the Vitamix container. Blend on high for 40–50 seconds until pale and light.
3. Sift flour and baking powder together. Add to the container and pulse on Variable 3, 6–8 times, scraping down the sides once.
4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.
5. For the whipped cream, add all ingredients to the Aer® Disc container. Blend on high for 30 seconds, then chill until needed.
6. For the filling, blend half the strawberries with sugar and lemon juice for 40–50 seconds, using the tamper if needed. Chill.
7. Slice the remaining strawberries into thin slices.
8. To assemble, remove the cake from the pan and trim the top if needed. Slice horizontally into two layers.
9. Place the top layer upside down on a serving plate. Pour 1 cup of milk evenly over the surface. Spread ½ cup strawberry purée, then ½ cup whipped cream, then half the sliced strawberries.
10. Place the second cake layer on top and pour the remaining 1 cup of milk over it. Cover the cake completely with the remaining whipped cream.
11. Decorate with remaining strawberry purée and slices. Serve immediately or chill up to 1 day.

Recipe Notes

• Try using mixed berries or seasonal fruit for custom variations.
• The cake can be infused with other liquids like coffee, chocolate milk or fruit juice.