Blotkake (Norwegian Cream Cake)

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.

INGREDIENTS
FOR THE CAKE:
 Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder
FOR THE FILLING AND FROSTING:
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
? cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

PREPARATION
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

Pizzeria Locale's Butterscotch Pudding With Chocolate Ganache

While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale in Denver adds an intense, nutty character by caramelizing the brown sugar first. Beyond a little salt, there is no other flavor added to distract from the caramel – no vanilla, no alcohol, no spice. They are not missed.

If you’re pressed for time, you could skip the ganache topping, substituting grated milk chocolate bits on top or leaving the chocolate off altogether. Even the whipped cream is optional. Butterscotch pudding this good stands on its own.

INGREDIENTS
FOR THE PUDDING

3 cups heavy cream
1 ½ cups milk
150 grams dark brown sugar (3/4 cup plus 1 tablespoon)
5 grams fine sea salt (3/4 teaspoon)
4 large egg yolks
1 large egg
12 grams cornstarch (1 tablespoon plus 1 teaspoon)
4 ½ tablespoons unsalted butter
FOR THE GANACHE
¼ cup heavy cream
70 grams chopped milk chocolate (2 1/2 ounces)
 Whipped cream, for serving

PREPARATION

Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer.
Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.