Norwegian Cream Cake

Recently, we had Mom, Meg, and Tim over to our new house. For dessert, I decided to make a recipe that might not travel well because I could just serve it at home. So I found this layer cake recipe that fit the bill. This cake is delicious, especially after being refrigerated for a day or two.

When I made this recipe, I used fresh strawberries because we are in the height of strawberry season. Because some of the strawberries were so large, they had to be sliced. Try to keep the slices of equal thickness. Meg suggested that for the whipped cream mixed in with the strawberries would benefit from having some strawberry juice mixed in to enhance the strawberry flavor. I will have to do so the next time I make this recipe.

Norwegian Cream Cake 

• 4 large eggs
• 1 1/4 cup sugar
• 1 1/4 cup flour
• 1/4 cup potato flour or cornstarch
• 1 1/2 tsp. baking powder
• 2 packages (10 ounce) frozen strawberries or raspberries
• 1 1/2 pints whipping cream
• sugar to taste

Mix eggs and sugar in a large bowl. Use mixer for about 15 to 20 minutes, until eggs and sugar are mixed well. Prepare a 9 or 10 inch springform pan by greasing it slightly and sprinkling flour in the pan. Sift flours and baking powder and mix well. Add to batter, making sure all flour is mixed in. Pour into baking pan and bake at 350 for 35 to 40 minutes, until light golden brown. Do not open the door before the time is up. Let cool. Cut in two layers. Whip the cream with a little sugar to taste. Fill bottom cake layer with thawed fruit mixed with a little whipped cream. Put top layer back on and decorate top and sides with whipped cream. Refrigerate until ready to serve. Enjoy!