17 Mai,  Cream Cakes,  Norway

Norsk bløtkake – Norwegian Cream Cake

Now this, this is the dessert to put on the table for your syttende Mai celebrations! Norway has such a tradition for light, airy, and sweet cream cakes for celebrations, and of course it’s quite traditional for Constitution Day as well! 

How are you planning on celebrating syttende Mai?
The day is getting closer and closer, so if you celebrate I hope you have a wonderful celebration! If you don’t, I hope you have a wonderful Monday!

Yield: 10 servings

Norsk bløtkake - Norwegian Cream Cake

Norsk bløtkake - Norwegian Cream Cake

Sweet, airy, and absolutely delicious cream cake to include in any Norwegian themed celebration! Especially fitting for syttende Mai or birthdays.

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes


Sukkerbrød (Sugar bread / angel cake)

  • 5 eggs. 
  • 150 grams / 5.2 oz sugar. 
  • 150 grams / 5.2 oz all purpose flour. 
  • 1 teaspoon baking powder.

Filling and decoration

  • 1 dl / 3 oz apple juice.
  • 7.5 dl / 3 cups heavy whipping cream.
  • 2 baskets of strawberries.
  • 1 dl / 3 oz blueberries.
  • 10 mint leaves.


  1. Whip together egg and sugar until stiff. (The old saying I was taught in home ec was that if you use a spoon to write Ole, the O should still be visible when you finish writing the E)
    Sift in flour and baking powder and gently fold it into the egg mixture with a spatula.
    Pour into a greased 24cm/9in cake pan, cook at 160C/320F for 45 minutes.
    Let cake cool before the next steps.
  2. Cut the cake into 3 layers, moistening the layers with the apple juice.
    Whip the cream to a stiff cream and chop the strawberries into good sized pieces. Lay down berries on a layer, top with cream, before adding a new layer of cake. Repeat with two layers, then finish with the top layer.
  3. Add cream to the top and side of the cake. Use a frosting bag or gun to make cream toppers around the cake at the bottom, and on the top. Decorate with strawberries, blueberries, and the mint leaves.


Recipe source: Matprat.no. Photo source: Synøve Dreyer/Matprat.no.

If you try this recipe, I would love to hear what you think! 

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