Norwegian Cake

Denis Martel — Sun, 18 Apr 2010 15:22:27 +0000

This was my father-in-laws favourite cake. It’s very light and refreshing. I usually make it at least two times during the short strawberry season.

Ingredients:

Method:

Pre-heat oven to 350⁰F
Butter the bottom of a 22 cm spring form pan and cover with wax paper
In a large bowl, break four eggs and add the yolk of the other two. Reserve the remaining two egg whites in a medium bowl
Add sugar and vanilla to the eggs and beat until the mixture thickens
Sift the flour progressively into the eggs and mix with a spoon
Beat the egg whites until firm and delicately incorporate into the batter
Pour the batter in the pan and bake for about 50 minutes
Let the cake cool and then, using a bread knife or a very sharp knife, cut it in three section (about 1 to 1.5 cm thick)
Whip the cream and spread about 1/3 (0.75 cm) on the first layer of cake
Add slices of strawberries (or the other fruit) and then repeat by adding the second layer and then the third layer.
Cover the cake with the whipping cream and with the nicest fruit.

Fruit Jam

Denis Martel — Tue, 13 Apr 2010 00:52:08 +0000

The berries can be cooked whole.

You can mix peaches and mangoes together.

The leftover syrup taste great on vanilla ice cream.

Ingredients:

Method one for berries:

The night before, cover the berries with sugar
The next day, drain the liquid from the berries. Bring liquid to a boil.
Diminish liquid by half, add the berries to the liquid
Boil for 15 minutes and remove the foam on top
Place the fruit in seal-able sterilized jars and top up with liquid
Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour

Method two for peaches and pears:

In a large deep pot, melt the sugar in water using low heat and steering frequently
Bring to boil for about 10 minutes and remove the foam on top
Add fruit and cook for about 20 minutes
Put the fruit in seal-able sterilized jars, top up with liquid
Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour

Method three for a thicker jam:

In a large pot, break the fruit apart with a potato masher
Cook for about 15 minutes
Add sugar (if cooking pears or peaches, you may want to add 5 ml grounded cinnamon or nutmeg)
Cook for another 15 minutes