Get a taste of authentic Norwegian cuisine with author and blogger Nevada Berg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more versatile and easier to find.

fresh berries

🥗Healthier: frozen berries

💰Cheaper: canned fruit

Canned fruit is often less expensive and has a longer shelf life.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Imitation vanilla is a budget-friendly alternative.

Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit).

Prepare a 9-inch (23 cm) springform pan with parchment paper and butter the sides.

In a stand mixer, combine 5 room temperature eggs and 175 grams of granulated sugar.

Mix on medium-high for 6-8 minutes until light and fluffy.

In a separate bowl, whisk together 180 grams of all-purpose flour and 1 teaspoon of baking powder.

Gently fold the flour mixture into the egg and sugar mixture until just combined.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 35-40 minutes until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Whip 600 milliliters of heavy cream with 2.5 tablespoons of confectioner's sugar until stiff peaks form.

Cut the cooled cake into three even layers using a serrated knife.

Place the first layer on a serving platter with the cut side up.

Baste the layer with milk, adding as much as preferred for moisture.

Spread a layer of strawberry jam on top of the milk-soaked cake layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens