3 posts tagged “cake”

Mike's 40th birthday bash was last Friday (Leap Day, even though the actual birthday was the following day). We started off with a thumping great dinner of bangers and mash and peas, accompanied by various imported beers, for five of us. Then about 9 pm, more dedicated party-goers arrived to enjoy the fun. Birthday cake was a Guinness Chocolate Cake, with the chocolate-sour cream frosting that I have mentioned before. Many drinks were consumed, and no pictures were taken, which is probably just as well.

I do hear that some heads were splitting the next day...

Mostly a holding pattern today, since I am on-call. No real cooking, just housecleaning and laundry and such. But as promised, here's a pic of the Christmas Cake, taken just prior to its premier at the Choir Party.

Christmas cake, 2007

It's 102 degrees today in the lush, green (brown) Willamette Valley, and for some reason, I was out picking berries this afternoon. On my day off. Never mind why; I've got a very persuasive friend. I did get to pet and snorgle three very fine Siamese kitties, though.

Berries call for cream, and that calls for Norwegian Cream Cake (kremkake), the Official Dessert of Summer.

Norwegian Cream Cake

4 large eggs
1 cup sugar
1/2 plus 1/3 cup all-purpose flour
1 teaspoon baking powder
2 cups heavy whipping cream
1 tablespoon sugar
1-2 teaspoons vanilla
Fresh berries or other fruit
Liqueur or fruit juice

Butter and flour a round 8" or 9" cake pan. Preheat oven to 350 degrees. Beat eggs and sugar until light and well combined (I use my KitchenAid) and then add flour and baking powder; stir until well combined. Pour into prepared pan. Bake for about 30 minutes until golden and springy. Cool for 10-15 minutes on a rack, then remove from pan and cool completely.

Assemble cake: Slice cake into two layers with serrated knife. Place the bottom layer on cake plate; sprinkle with as much liqueur as you think advisable. I recommend Chambord or Grand Marnier when using berries. Sherry is lovely as well. Use fruit juice if you must. Whip the cream and flavor with the sugar and the vanilla. Slather some on the bottom layer, then apply a layer of berries, then more cream. Add the second layer and repeat the cream and fruit. If you still have cream, spread it on the sides of the cake. Consume happily.

This is great with strawberries, raspberries, blackberries, blueberries, you name it. I have made it with sliced peaches; I have made it for my brother's October birthday with apples (sliced and cooked in butter) and maple syrup. It can be carefully wrapped with plastic wrap and refrigerated for several days and just gets better.

In Norway, some potato flour is used; if you want to try this, substitute it for the 1/3 cup of all-purpose flour.