Layered cream cake

A layered cream cake is a soft sponge cake cut into layers and filled with cream and other fillings. The Norwegian national encyclopedia describes the bløtkake as a layered cake with a soft texture, filled with cream and other fillings, and one of Norway's best-known festive cakes.

The base is usually a sukkerbrød sponge made from eggs, sugar, flour and baking powder. Once cooled, it is split into two or three layers, which are often soaked in milk, fruit juice, syrup, sweet wine or liqueur. Fillings include jam, fresh fruit and berries, vanilla custard, whipped cream and compotes.

The most common finish is whipped cream, smoothed with a palette knife or piped into patterns, though marzipan, jelly, berries and glaze are also used. The cake is served at birthdays and on Norway's Constitution Day, and tiered versions serve as wedding cakes. It became popular in the 1900s.