We love blautkake. This yummy Norwegian layer cake can be decorated for any special occasion and we had a Halloween party coming up. For us, a blautkake should have whipped cream filling and a marzipan cover. Hild had the idea that this time she wanted to make a half-and-half cake with a marzipan cover on one half of the cake and a more common (in North America) icing cover on the other half. The other part of the idea was to decorate it with a cobweb pattern and a huge big spider.
Note that “blautkake” translated directly from Norwegian means “soft cake” although Rob prefers to translate it as “soggy cake”. The soggier the better - to a point. Ho-hum.
Sponge Ingredients (for one 20 cm diameter cake with three layers):
Pre-heat the oven to 200 celsius. Whisk eggs and sugar until it thickens. Carefully fold in a mix of potato flour, flour, and baking powder. Fold for an even mix but as little as possible. Melt butter and grease the tin (or use any other way of greasing the tin). Pour the mix into the tin and place it on the middle oven rack. Bake it for 25-35 minutes until it is ligth brown on the outside and baked through. Leave the cake to cool for a few minutes and remove it from the tin. When the cake has cooled down, cut it into three even layers.
This is when one can try different things to decorate the cake evey time. We prepared our layers like this:
To make the cobweb effect we mixed icing sugar with black food colouring and some water. Note of caution: don’t overdo the colouring unless you want your guests to go home with black mouths and lips! We had planned to find an edible chocolate spider for extra decoration, but we weren’t able to find one. So the one in the final photos below is fake fake fake. The cake was definitely nam nam. Keep in mind that leaving any left-over cake covered in the fridge overnight does NOT make it any less nam nam!
1. Dousing the second layer
2. Mandarins in the second layer
3. Dousing the top layer
4. Cobweb icing on marzipan and icing top
5. Finished cobweb icing
6. Spider guarding the cake.