Nordic Vanilla Raspberry Cake

In Norway, we call this kind of layer cake bløtkake, and for me it’s one of the most nostalgic cakes there is. My mom always made it when raspberries were in season — a simple sponge cake filled with cream and fresh berries. Traditionally it’s made with whipped cream, but I like to use mascarpone for a richer flavor, and of course plenty of vanilla.

This version is filled with diplomat cream (a light blend of pastry cream and whipped cream), fresh raspberries, and just a touch of raspberry purée for extra juiciness. On top, instead of the usual whipped cream, I pour over a passion fruit glaze. The sweet-tart tropical flavor pairs so beautifully with the vanilla and raspberries, while still keeping the cake light and not overly sweet.

It’s a very typical Norwegian cake — simple, seasonal, and full of flavor. It’s the kind of cake I grew up with, and the flavors are ones I’ll never get tired of. Sometimes simple really is the very best.

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