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  • Cream Cake with Berries
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    The Traditional Norwegian cream cake is served whenever anything is celebrated. I like my cream cake to be saturated with berries.
    By Andreas Viestad

    Cream Cake with Berries

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    Servings: 4

    PREPARATION:

    • 1

      Place one of the halved sponge cakes on a serving plate.

    • 2

      Fold the seeds from the vanilla bean and the sugar into the cream.

    • 3

      Add one third of the whipped cream each to two bowls and stir in the blueberries in one of them and mashed strawberries into the other.

    • 4

      Cover the sponge cake, including the sides with a generous amount of the blueberry cream.

    • 5

      Add one more layer of sponge cake and cover with strawberry cream.

    • 6

      Add one more layer of sponge cake and cover with plain cream.

    • 7

      Add one more layer of sponge cake and cover with the rest of the blueberry cream, strawberry cream and plain cream, making a beautiful pattern.

    • 8

      Garnish with the fresh berries.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E11 Polar Berries. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Place one of the halved sponge cakes on a serving plate.

    • 2

      Fold the seeds from the vanilla bean and the sugar into the cream.

    • 3

      Add one third of the whipped cream each to two bowls and stir in the blueberries in one of them and mashed strawberries into the other.

    • 4

      Cover the sponge cake, including the sides with a generous amount of the blueberry cream.

    • 5

      Add one more layer of sponge cake and cover with strawberry cream.

    • 6

      Add one more layer of sponge cake and cover with plain cream.

    • 7

      Add one more layer of sponge cake and cover with the rest of the blueberry cream, strawberry cream and plain cream, making a beautiful pattern.

    • 8

      Garnish with the fresh berries.

    Print Friendly
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