NORWEGIAN CREAM RECIPES

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ROMMEGROT (NORWEGIAN CREAM PUDDING) - CHEAP RECIPE BLOG



Rommegrot (Norwegian Cream Pudding) - Cheap Recipe Blog image

This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.

Provided by Haley

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 6

1 pint heavy whipping cream
1 cup flour, divided
3 cups whole milk, heated
1/2 cup sugar
Pinch of salt
Cinnamon, nutmeg, sugar and melted butter, for serving

Steps:

  • Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
  • Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
  • Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

NORWEGIAN CREAM CAKE (BLOTKAKE) RECIPE | MOLLY YEH | FOOD ...



Norwegian Cream Cake (Blotkake) Recipe | Molly Yeh | Food ... image

Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.

Provided by Molly Yeh

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 30 minutes

Yield One 9-inch cake

Number Of Ingredients 14

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 
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar 
1/2 teaspoon vanilla extract 
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar 

Steps:

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

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BLOTKAKE (NORWEGIAN CREAM CAKE) RECIPE - NYT COOKING
Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. “Scandinavians really value lingering and feasting at the table,” said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.
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Calories 359 per serving
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