Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network

Molly makes a special holiday cake with light, spongy layers and decorates it with fresh whipped cream and sugared cranberries!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Norwegian Cream Cake (Blotkake)
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: One 9-inch cake

Ingredients

5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating

Whipped Cream:

3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Sugared Cranberries:

2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar

Directions

Set an oven rack in the middle position. Preheat the oven to 325 degrees F.

Grease a 9-inch springform pan and line the bottom with parchment paper.

To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.

To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.

Whipped Cream:
Yield: About 6 cups

In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.

Sugared Cranberries:
Yield: About 2 cups

Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

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Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=hnBiDAramcg