LoQ Color Recipe: Norwegian Cream


For our signature off-white, our Lazaro colorway is called Crema. The rich white leather brought to mind cloud-like peaks of whipped cream – perfection in the pared down. This is a traditional recipe for Bløtkake, or simply Norwegian Cream Cake, for LoQ Color Recipe – shade number four.


Recipe for Norwegian Cream Cake (Bløtkake):

Cake Portion Ingredients :

1 cup of cake flour

1 cup of sugar

4 large eggs

1tsp. baking powder

1tsp. vanilla extract


Filling and Frosting Ingredients:

3 tbsp. of berry preserves

⅓ cup of chosen berry juice or use a raspberry liqueur

12 ounces of fresh berries for decoration

2 tbsp. confectioners’ sugar

1 tsp. vanilla extract 

3 cups whipping cream


1. Preheat the oven to 350. Use a springform pan –– about 9 inches –– and apply cooking spray. Mix eggs, vanilla, and sugar with an electric mixer for about 4 minutes. It should be a fluffed consistency.

2. Combine cake flour and baking powder into a separate bowl using a sifter. Slowly incorporate the initial egg mixture in two turns.

3. Pour total batter into the cake pan and bake for 30 minutes. Let it stand to cool.

4. Now make the frosting and filling by mixing whipping cream, vanilla, and confectioners’ sugar with an electric mixer. Beat the cream until there are peaks. Take about a third of the cream and set it aside to mix with berry preserves.

5. Cut the cake horizontally to make three layers of equal height. Take the top layer and flip it over onto a plate. Sprinkle liqueur or berry juice onto the sliced side of the cake.

6. Using the whipped cream portion that has been mixed with preserves, create a layer on top of the cake. Now take the middle of your sliced cake and put it on top. Again, be sure to poke some holes into the layer, before following with another third of the liqueur or juice.  Finish with the remaining whipped cream + added preserves.

7. Now complete the top of the cake using the original bottom layer, sliced side down. Poke holes and pour any remaining liqueur or juice. Using the rest of the white whipping cream, gently cover all the sides and the top of the cake. You can decorate the cream cake with any berries you have chosen, or perhaps edible flowers, candied rose petals, or coconut. The beauty is in its blank canvas. 



See all our off-white colorways here.


Recipe adapted from Julia Moskin.