Whipped Cream Cake Day in Sweden Date in the current year: October 6, 2024

Whipped cream cake, also known as whipped cream torte, is a popular dessert in Scandinavian countries, called bløtkake in Norway, gräddtårta in Sweden, lagkage in Denmark, and täytekakku in Finland. It is believed to have originated in Norway around the 17th century; the earliest known bløtkake recipe can be found in a cookbook by Helle Schrøders published in 1692. The cake became popular in Sweden in the early 20th century.

Scandinavian whipped cream cake consists of layers of sponge cake and filling between them, which can consist of vanilla custard, whipped cream, applesauce, fresh fruit or berries with sugar, or preserved fruit or berries. The cake is decorated with whipped cream; it can be additionally garnished with pieces of fruit or berries, roasted almonds, chopped nuts, grated chocolate, pieces of candy, or sprinkles. Whipped cream cake is usually served to mark special occasions such as birthdays or Midsummer celebrations.

The exact origins of Whipped Cream Cake Day in Sweden are unclear, but some sources claim that the holiday has been celebrated since at least 2000. Of course, the best way to celebrate a holiday dedicated to this delicious dessert is to treat yourself to a slice of homemade whipped cream cake. Here is a recipe for you to try.

Preheat the oven to 350 °F. Line a 9-inch cake pan or springform pan with a circle of parchment on the bottom and grease the bottom and sides with baking spray or butter. In a large bowl, combine 5 eggs, 1 cup granulated sugar, and 1 tsp vanilla extract. Beat with electric mixer on medium speed until light and thick. In a separate bowl, sift together 1 cup flour, 2 tbsp corn starch, and ¼ tsp salt. Gradually add the flour mixture to the egg mixture, folding in until well-combined. Stir in the finely chopped or grated zest of one lemon. Pour the batter into the pan and bake for about 25 minutes (or until golden brown). Remove from the oven and let the cake cool.

While the cake is baking and cooling, make the pastry cream. Combine 1 cup whole milk and ½ tsp vanilla extract in a heavy medium saucepan. Bring to a simmer over medium heat. In a medium heatproof bowl, whisk together 2 egg yolks, ¼ cup granulated sugar, 2 tbsp cornstarch, and ¼ tsp salt until smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly so that the yolks don’t scramble. Once the milk and the yolks are evenly combined, return the mixture to the sauce pan, bring to a boil over medium heat, and cook for 30 seconds, whisking constantly. Transfer the mixture into a heatproof bowl and stir in 1 tbsp unsalted butter. Let the cream cool down a bit, cover with a sheet of plastic wrap, and refrigerate.

To make the whipped cream for decorating the cake, whip 2 cups heavy whipping cream with an electric mixer (first on low, then on medium speed) until soft peaks. Gradually add ½ cup confectioner’s sugar and 1 tsp vanilla extract. Continue to whip until the mixture is easy to spread.

Now it’s time to assemble the cake. Slice the sponge cake horizontally into two layers. Place one layer on a platter and evenly spread the pastry cream on top. Cover with the second layer of cake. Ice the top and sides with whipped cream. Decorate the cake with strawberries or other berries or fruit.