Norwegian Birthday Cake with Damson Plums and Raspberries

I’m not Norwegian. That would be really cool, but it’s not the case. I just fell in love with this cake and wanted to make it. I’ll be another year older on Friday, but we had an early celebration in West Michigan with my family. My sister-in-law and I made this cake together even though she was not ok with me making my own birthday cake. I convinced her that it would be fun and it really was.

We spent that Saturday morning walking to the farmers market together in search of fresh fruit to go on top of the birthday cake. One of the farmers recommended his sweet and tart damson plums and he let me have a taste. I was hooked and bought a pint of them and his pretty raspberries, too. I went to the next stand over to find Bethany and make her try one of my plums. Of course she had to go and buy some, too. The farmer was so proud when we both were excited about his fruit.

We went back to her house to make the sponge cake, whip the cream and get to layering this thing up. It was delicious. I almost always prefer whipped cream to buttercream on cake and the fresh fruit just made it the ideal dessert for me. Whether it’s your birthday or not, put this cake on your list of things to make.

Norwegian Birthday Cake with Damson Plums and Raspberries

Slightly dapted from Five and Spice, serves 12

Although you may be hesitant to make this ahead of time, the sponge cake actually tastes better the longer it sits. I refrigerated this cake, with the whipped cream and fruit garnish, overnight and it was perfect the next afternoon. Use your favorite best-quality raspberry jam and I encourage you to seek out Inna Jam because it’s the best jam I’ve ever had. Use whatever fresh fruit is in season and looks good to you for the garnish. I bought the raspberries and Damson plums at the farmers market. If you’ve never heard of Damson plums, they are small plum (they look like giant blueberries) and they are sweet when ripe with a hint of pleasant tartness. If you see them, try them!

Ingredients

Cake

3 large eggs, room temperature and separated
1/2 cup + 3/4 cup granulated sugar, separated
2 1/4 cup cake flour
3 teaspoons baking powder
1 teaspoon fine sea salt
1/3 cup + 1 tablespoon grapeseed oil (or neutral-tasting oil)
1 cup whole milk
1 1/2 teaspoons pure vanilla extract

Filling and Assembly

1 pint heavy cream
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
8 ounces (1 cup) raspberry jam (Inna Jam Polka Raspberry is a favorite)
1 pint fresh raspberries + 1 tablespoon granulated sugar
2 cups Damson plums, sliced in half

Instructions

Preheat your oven to 350. Grease a 10-inch round springform pan and cover the outside of the pan with a layer of aluminum foil. This will help keep the cake from browning too much before it cooks through.
In a large metal bowl, use a handheld mixer (or kitchen aid mixer with whisk attachment) to beat the egg whites until they are foamy, then continue to beat on high speed while adding ½ cup of the sugar 1 tablespoon at a time. Beat until the whites are stiff and glossy. Set aside.
In another bowl, add the flour, remaining 3/4 cup of sugar, baking powder, and salt; whisk to combine. Add in the oil, vanilla, egg yolks and milk. Use the hand mixer or kitchen aid mixer (no need to clean the beaters after whipping the egg whites) and mix on low until combined, about one minute. Gently fold in the egg whites with a spatular or wooden spoon into the batter until just mixed and you have a light batter. Spread the batter into the prepared pan.
Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 50-60 minutes. Remove from the oven and allow to cool for 15-20 minutes, then gently remove it from the springform pan and allow to cool completely on a cooling rack.
Clean beaters or whisk attachment and whip the heavy cream with 2 tablespoons of sugar and 2 teaspoons vanilla extract. If the raspberries are quite tart, add the raspberries to a small bowl and sprinkle 1 tablespoon of sugar over the fruit. Gently mix and let sit for a few minutes.
When the cake is fully cooled and ready for decorating, carefully slice it into three even horizontal layers using a long, serrated knife. Spread the top of the bottom layer with a layer of jam and then a layer of whipped cream. Add the second layer of cake and repeat with jam and whipped cream. Top with the final layer of cake. Spread the entire outside of the cake with the rest of the whipped cream. Add your fresh cut fruit to the top. Keep refrigerated until ready to serve. It is best served after being refrigerated for a few hours or overnight.

15 Notes Leave a Note

Such a beautiful cake! I became obsessed with Norway when I was a kid and visited after high school. I might need to try to make this!

nicoledula said on October 15, 2013 at 1:43 pm :

Lucky! I’d love to visit Norway!

Reply

Happy birthday week! I’m all about making my own cake for my birthday, too 🙂 This looks scrumptious — love all the fresh fruit on top.

nicoledula said on October 15, 2013 at 3:16 pm :

Thanks, Stephanie! I went a little crazy with the fruit on top and do not regret it one bit 🙂

Reply

I always make my own birthday cake, too…it just feels natural! This cake looks great, I love sweet tart fruit with whipped cream and cake, it’s a never-fail.

nicoledula said on October 17, 2013 at 12:07 pm :

I rarely make cake, but I do love it! I wish I could have shared a slice with you!

Reply

Mentioned on: GROCERY LIST XXX | Wit & Vinegar

Making my birthday cake is one of my favourite things about my birthday…because I love making cakes! So I totally dig you on that. Also, on the whipped vs. buttercream thing – whipped cream for the win! HAPPY BIRTHDAY!

nicoledula said on October 18, 2013 at 9:48 am :

Thanks, Sarah! WHY IS WHIPPED CREAM THE BEST THING EVER???

Reply

Love Love Love this!!

nicoledula said on October 18, 2013 at 9:53 am :

Thanks, Erika!! Because you always remind me of bourbon, I’m now thinking a little bourbon in that whipped cream would have been tasty 🙂

Reply

Beautiful! I am so inspired by all things Norwegian. I hope you have a wonderful birthday! x

nicoledula said on October 21, 2013 at 10:36 am :

Me, too! The Norwegians really know what’s up 🙂 Thanks!!

Reply

always love a good birthday cake – this one is stunning! i’ve never seen or heard of anything like it!

nicoledula said on October 21, 2013 at 10:39 am :

Thanks, Shoko! It wasn’t hard to make and everyone loved the results! You can adapt the fruit topping to whatever is in season, which I love.

Reply

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Sues said on October 15, 2013 at 12:37 pm :

Such a beautiful cake! I became obsessed with Norway when I was a kid and visited after high school. I might need to try to make this!

- nicoledula said on October 15, 2013 at 1:43 pm :
  
  Lucky! I’d love to visit Norway!
  
Stephanie @ Girl Versus Dough said on October 15, 2013 at 2:18 pm :

Happy birthday week! I’m all about making my own cake for my birthday, too 🙂 This looks scrumptious — love all the fresh fruit on top.

- nicoledula said on October 15, 2013 at 3:16 pm :
  
  Thanks, Stephanie! I went a little crazy with the fruit on top and do not regret it one bit 🙂
  
cindy said on October 17, 2013 at 10:20 am :

I always make my own birthday cake, too…it just feels natural! This cake looks great, I love sweet tart fruit with whipped cream and cake, it’s a never-fail.

- nicoledula said on October 17, 2013 at 12:07 pm :
  
  I rarely make cake, but I do love it! I wish I could have shared a slice with you!
  
Mentioned on: GROCERY LIST XXX | Wit & Vinegar
Sarah | The Sugar Hit said on October 18, 2013 at 4:50 am :

Making my birthday cake is one of my favourite things about my birthday…because I love making cakes! So I totally dig you on that. Also, on the whipped vs. buttercream thing – whipped cream for the win! HAPPY BIRTHDAY!

- nicoledula said on October 18, 2013 at 9:48 am :
  
  Thanks, Sarah! WHY IS WHIPPED CREAM THE BEST THING EVER???
  
Erika said on October 18, 2013 at 7:56 am :

Love Love Love this!!

- nicoledula said on October 18, 2013 at 9:53 am :
  
  Thanks, Erika!! Because you always remind me of bourbon, I’m now thinking a little bourbon in that whipped cream would have been tasty 🙂
  
Kasey said on October 18, 2013 at 4:52 pm :

Beautiful! I am so inspired by all things Norwegian. I hope you have a wonderful birthday! x

- nicoledula said on October 21, 2013 at 10:36 am :
  
  Me, too! The Norwegians really know what’s up 🙂 Thanks!!
  
shoko said on October 20, 2013 at 12:16 am :

always love a good birthday cake – this one is stunning! i’ve never seen or heard of anything like it!

- nicoledula said on October 21, 2013 at 10:39 am :
  
  Thanks, Shoko! It wasn’t hard to make and everyone loved the results! You can adapt the fruit topping to whatever is in season, which I love.

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Dula Notes

Seasonal recipes and adventures from Michigan with love

Norwegian Birthday Cake with Damson Plums and Raspberries

15 Notes Leave a Note

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