Norwegian Soft Cake Recipe

How to make it

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• Preheat oven to 350F.
• Beat eggs and sugar until almost white.
• Blend flour, potato flour and baking flour. Fold into sugar/egg mixture.
• Pour into well-greased springform cake tin right away.
• Place in preheated oven. Reduce heat to 325F.
• Bake until golden brown and stick test (toothpick) comes out clean (approximately 45 minutes).
• Remove cake carefully from tin. Let cool.
• CUTTING LAYERS:
• When cool, cut into 3, 4, or 5 equal, horizontal layers. (My father's best was 7 layers, but I was told to start small.)
• RASPBERRY CORDIAL:
• Mix water with raspberry jam until the jam is dissolved.
• Sprinkle the top of each layer with the codial.
• Let layers soak for 6-8 hours.
• WHIPPING CREAM:
• Whip the cream until almost stiff.
• Add sugar, and whip until stiff peaks form.
• Smear 1/4 inch layer of whipped cream each layer, and then slather whipped cream on the top and sides.
• Decorate to your heart's content.
• CUTTING DIRECTIONS:
• To cut into slices, cut a round hole (approximately 2 inches in diameter) in the centre of the cake. Then slice into 16 thin slices starting at the edge of the hole.