Molter Lag Kake (Norwegian Cloudberry Layer Cake) is a traditional Norwegian recipe for a classic layered sponge cake where the layers are interspersed with whipped cream and cloudberry jam. The full recipe is presented here and I hope you enjoy this classic Norwegian version of: Norwegian Cloudberry Layer Cake (Molter Lag Kake).
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This recipe calls for cloudberry jam. You can buy this commercially: most IKEA stores sell the Swedish version and you can get the Finnish version on-line. If you have a source of cloudberries, then this site has recipes for Finnish Cloudberry Jelly; Cloudberry Conserve; Cloudberry Jam; Bakeapple Jam and Simple Cloudberry Jam any of which is suitable for this recipe.
Ingredients:
6 medium-sized eggs
230g granulated sugar
1 tsp vanilla extract
pinch of salt
165g plain flour, stirred before measuring
350g cloudberry jam
500g whipping cream, whipped
15g icing sugar
Method:
Crack the eggs into a large bowl, then beat with an electric whisk until frothy. Now slowly beat in the sugar, a little at a time. When all the sugar has been incorporated, continue beating at high speed for five minutes, until the mixture is a pale lemon colour. Now beat in the vanilla extract and a pinch of salt.
Sift over the plain flour then use a rubber spatula to fold it in. Divide the batter evenly between two greased and lined 20cm diameter springform cake tins. Transfer to an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until the cake is springy in the centre and cooked through. Remove from the oven and set aside to cool in the tins.
When cold, loosen the edges of the tins then carefully remove the cakes. Split each of the cakes in half, so that you have four layers in all. Arrange the first layer on a plate or cake stand. Spread over the whipped cream and top with the second layer. Spread 3/4 of the jam over this and top with the third layer.
Spread more of the whipped cream over the top and sit the final layer on top. Spread the remaining cloudberry jam on top then use half the remaining cream to spread over the top and sides of the cake. Spoon the remaining whipped cream into a piping bag fitted with a star-shaped nozzle.
Use this to add decorative pipings to the cake. Refrigerate until you are ready to serve.
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