N orwegian Cream Cake is so simple to make and so delicious.
In Norway, we refer to this type of cake as "Bløtkake," which translates to "wet cake." This name suits it perfectly because the sponge cake layers are generously drizzled with a luscious strawberry puree, giving the cake a delightful moisture.
On top, I add creme chantilly which is just a fancy word for whipped cream, although this version is really fancy. Lots of fresh strawberries and drizzled with even more strawberry puree and more cream.
The cake should be refrigerated overnight to allow the flavors to meld, and for the cake to settle and firm up.
Finally, the entire cake is simply covered with even more creme chantilly.
If strawberries aren't your favorite, feel free to use raspberries instead!
I hope you enjoy this cake as much as I do!
Before you start