Celebrate Norway’s national pride with a stunning Norwegian flag cake that pays homage to the country’s iconic red, white, and blue flag. This delightful dessert features layers of moist cake, luscious cream, and fresh berries, creating a visually impressive and delicious treat that captures the spirit of Norway.
Ingredients:
2 blue cakes à 24 cm:
1 cup butter (room temperature)
1/2 cup vegetable oil
3 cups sugar
5 eggs (room temperature)
3 cups all purpose flour
2 tsp baking powder
1/2 cup milk
1/2 cup butter milk (+1 tsp lemon juice)
blue gel colour
2 red strawberry cakes à 24 cm:
1 cup butter (room temperature)
1/2 cup vegetable oil
3 cups sugar
2 tbs jellO powder, strawberry flavoured
5 eggs (room temperature)
3 cups all purpose flour
2 tsp baking powder
4 tbs strawberry purée (blend strawberries in a blender)
1/2 cup milk
1/2 cup milk (+1 tsp lemon juice)
red gel colour
Vanilla bean butter cream:
2 cups unsalted butter (room temperature)
6 cups confectioners sugar
1 tbs vanilla sugar
75 ml milk
2 vanilla beans
berries for decoration
Method:
For the blue cakes: Add 1 tsp lemon juice in 1/2 cup milk and let it sit for 10 minutes (and tadaa, a quick fix butter milk).
Turn your oven to 175c.
Whip butter and oil until light and creamy in consistency. Add sugar, in batches, and continue mixing until the sugar is fully incorporated. Add eggs, one at a time, and mix. In another bowl, mix flour and baking powder and add 1/2 of this to the mixture. Mix milk and buttermilk and add this to the mixture as well. Add the remaining flour and mix well. Now, colour the mixture to desired colour with the gel colour. Cover two spring forms à 24 cm with baking paper and divide the mixture between the spring forms. And bake for 35-45 minutes on the middle shelf. A tooth pick has to come out clean – then it’s done. Let the cake cool for 10 minutes in the tin and then let it cool completely on a wire rack.
For the red cakes: Add 1 tsp lemon juice in 1/2 cup milk and let it sit for 10 minutes (and tadaa, a quick fix butter milk).
Turn your oven to 175c.
Whip butter and oil until light and creamy in consistency. Add sugar and JellO powder, in batches, and continue mixing until the sugar is fully incorporated. Add eggs, one at a time, and mix. In another bowl, mix flour and baking powder and add 1/2 of this to the mixture. Mix milk, buttermilk and strawberry purée and add this to the mixture as well. Add the remaining flour and mix well. Now, colour the mixture to desired colour with the gel colour. Cover two spring forms à 24 cm with baking paper and divide the mixture between the spring forms. And bake for 35-45 minutes on the middle shelf. A tooth pick has to come out clean – then it’s done. Let the cake cool for 10 minutes in the tin and then let it cool completely on a wire rack.
For the butter cream: Mix butter until light and fluffy and pale in color. Add confectioners sugar, in batches, and continue mixing. Add vanilla sugar, milk and seeds from vanilla beans. Add more milk or confectioners sugar until you reach your desired consistency. This amount of frosting is enough for the filling, crumb coat and covering the cake.
Work with circles and use frosting for the white lines in the flag. Crumb coat the cake and then decorate and pipe it how you like it. Here’s is a very good looking (don’t laugh) instruction file that you can use for the assembling of the cake: howtoflagcake
I hope you like this recipe and that your cake turned out great! And, of course, that it tastes delicious!
source: delliedelicious.com
