A Norwegian classic! Soft, creamy, and wonderfully naughty, this is my favorite cake from childhood.


Subscribe to Sweet Paul


 

Serves 8-10

You will need:



10 1/2 tablespoons butter, softened
2/3 cup sugar
1 1/3 cup all-purpose flour
1 teaspoon baking powder
5 egg yolks
1/3 cup whole milk
4 tablespoons amaretto
1/2 pint of heavy whipping cream
2 tablespoons sugar
1 cup strawberry jam
1 cup sliced strawberries
1 cup mixed berries
fresh mint

  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter and sugar until light and creamy.
  3. Add flour and baking powder and mix well.
  4. Stir in the egg yolks and milk.
  5. Pour the mixture into 2 9" round cake pans covered with parchment paper.
  6. Bake mixture in the middle of the oven for about 25 minutes. Cool on a wire rack.
  7. While cooling, soak the sponge in Amaretto.
  8. While the sponge is still cooling, beat heavy cream and sugar to soft peaks.
  9. Once cool, place 1 sponge on a serving dish, top with jam, strawberries, and cream. Place the other sponge on top and cover with the rest of the jam and cream.
  10. Finish with berries and mint.
  11. Let the cake sit for 1 hour in the fridge before serving.

TIP:

You can also use your favorite cake mix for this recipe! I would just make it into two round pans and add a bit of almond extract to the batter. The soaking in amaretto part is not required, but it's so good that way!
Photography by Food+styling+photography by Paul Lowe

Made it? Tell us about it–