NORWEGIAN CULTURE
Ingredients
For the Cake
6 Eggs at room temperature
1⅓ Cups granulated white sugar
1 Tsp pure vanilla extract
⅛ Tsp salt
1⅓ Cups all-purpose flour, stirred before measuring
2 Cups cloudberry jam
For the Filling
3 Cups heavy cream, whipped
¼ Cup powdered sugar
2 Tsp pure vanilla extract
For the Filling
Step 1
In a medium bowl whip the heavy cream add the powdered sugar and vanilla.
Step 2
Whip until smooth.
Step 3
Place in refrigerator until needed in the recipe.
For the Cake
Step 1
Preheat your oven to 350°. Line two 9” round cake pans with parchment paper.
Step 2
Crack the eggs into measuring cup and measure approximately 1⅓ cups.
Step 3
In a large bowl with an electric mixer using the whisk beater combine the eggs and sugar on high speed for about 5 minutes until light and frothy.
Step 4
Mix in the vanilla and salt.
Step 5
Using a spatula fold the flour into the egg mixture.
Step 6
Separate batter evenly into the 2 cake pans.
Step 7
Bake for 25 to 30 minutes, until the cake springs back when touched in the center.
Place on a cooling rack and let the cake cool in the cake pans.
Step 8
Loosen the edges and remove the cake from the pans, cut the cooled layers in half to make 4 layers.
Assemble the Cake
Step 1
Place the bottom layer of the cake onto serving plate. Spread with ⅓ of the whipped filling. Place second layer and spread with one half of the preserves. Add third layer and spread with ⅓ of the whipped filling. Top with final layer and spread with the other half of the preserves.
Step 2
Frost the sides and top of the cake with the remaining third of the whipped topping.
Step 3
Place in the refrigerator until ready to serve.
For some extra flair put the remaining whipped topping into a pastry bag and decorate the top of the cake with a star tip.