A light, layered sponge cake from Norway, Blotkake (blut-kah-keh) sandwiched with cream and topped with multerberries, the sweet, yellow berries found only in the north of Scandinavia. They are similar to raspberries in size and shape. Canned multerberries can be bought from stores specializing in Scandinavian foods, but raspberries make an excellent substitute.
1 teaspoon butter
8 oz. sugar
1 teaspoon vanilla essence
5 oz. self-raising flour
15 fl. oz. double cream
2 oz. castor sugar
1 large can multerberries, drained and dried, or
1 lb. raspberries
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease a loose-bottomed, round, 9-inch cake tin with the butter. Line the bottom of the tin with vegetable parchment or greaseproof or waxed paper.
Break 4 whole eggs into a large mixing bowl. Separate the yolks from the whites of the two remaining eggs. Add the yolks to the whole eggs and reserve the whites in a medium-sized mixing bowl.
Add the sugar and vanilla essence to the eggs and, using a wire whisk or rotary beater, beat until the mixture is thick and pale yellow. Lightly sift the flour into the egg-and-sugar mixture and blend in with a metal spoon.
Beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Gradually add the whites to the egg- and-flour mixture and fold them in.
Turn the mixture into the cake tin. Place in the centre of the oven. After 10 minutes, lower the heat of the oven to warm, 325°F (Gas Mark 3,170°C) and bake for a further 50 minutes, or until the cake is cooked. Test by inserting a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. After removing the cake from the oven, let it stand for 5 minutes before removing it from the tin. Place it on a wire cake rack and leave to cool.
For the filling, pour the cream and half of the sugar into a medium-sized mixing bowl. With a wire whisk, or rotary beater, whip the cream until it thickens and forms soft peaks.
When the cake is completely cooled, carefully cut it into three layers of equal depth using a long, sharp knife.
Place one layer of the cake on an attractive serving dish and, using a table knife, spread about ½ inch of whipped cream over the top. Place the second layer on top of the cream, and spread another ½ inch of whipped cream on top. Place the third layer on to the cream leaving the top of the cake plain.
Spread the remaining cream around the sides of the cake and pipe an attractive border around the top rim and the base.
Completely cover the top with the fruit mixed with the remaining sugar.
Blueberries are the small fruits of shrubs which are native to North America. The bilberry of Britain belongs to the same family as the blueberry. Blueberry pie is a traditional dessert in the United States, where blueberries are also eaten stewed or in puddings, jams and preserves. Blueberries are now being cultivated in Britain.
Although usually eaten as a dessert, in the United States, Blueberry Crumble is sometimes served at breakfast. A simple fruit dish with a crumble topping, it can be served hot or cold with cream.
2 oz. plus
1 teaspoon softened butter
8 oz. plus
1 teaspoon flour
6 oz. sugar
1 egg, beaten
4 fl. oz. milk
2 teaspoons baking powder
½ teaspoon salt
1 lb. fresh blueberries, hulled, washed and drained
4 oz. sugar
6 tablespoons flour
½ teaspoon cinnamon
2 oz. butter
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Grease a 9-inch square cake tin or a souffle dish with the teaspoon of butter and lightly dust with the teaspoon of flour. Set aside.
In a medium-sized mixing bowl, mix the sugar, remaining butter and egg together with a wooden spoon. When the ingredients are thoroughly mixed, stir in the milk.
Reserving 4 tablespoons of flour, sift the remainder with the baking powder and salt and fold them into the mixture.
Lightly toss the blueberries in the reserved flour to prevent them from sinking to the bottom and then stir them into the batter. Pour into the baking tin.
To make the topping, sift the sugar, flour and cinnamon into a small bowl. Add the butter to the mixture and rub it in well with your fingertips until it resembles fine breadcrumbs.
Sprinkle the topping over the batter in the baking tin. Bake in the oven for 45 to 50 minutes, or until it is crisp and golden.