Blotkake (Norwegian Cream Cake)

(for cake)

4 large eggs
1 cup granulated sugar
1 t  vanilla extract
1 cup cake flour
1 t baking powder

(for filling and frosting)

3 cups whipping cream
1 t vanilla extract
2 T confectioner's sugar
3 T raspberry preserves
1/3 cup raspberry liqueur or berry juice
12 oz. fresh raspberries for decorating


>how to make< 

(for cake)

*Heat oven to 350 degrees and mist a 9" springform pan with cooking spray.
*Combine eggs, sugar and vanilla in a large bowl and beat with an electric 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.

(for filling and frosting)

*Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks frorm.
*Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.

(for assembly)

*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 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 like.
*Decorate with fresh berries.

-serves 10 to 12-

I found this recipe in "The New York Times".