.jpg)
White Lady Cake, from Bergen—my Mom’s hometown
This cake is a traditional Norwegian delicacy and is available at most bakeries across Norway, especially in Bergen.
The cake features multiple layers, beginning with a macaron crust made with either almonds or hazelnuts. On top, I spread a layer of homemade raspberry jam, although strawberry jam is also commonly used.
“It includes two layers of soft sponge cake and is filled in the middle with raspberry jam and whipped cream, flavored with a hint of sugar and vanilla bean paste.”
After a night in the fridge, it is draped with white marzipan and simply decorated with either a marzipan rose or sometimes fresh flowers, especially if it’s being made for a special occasion, such as a wedding or birthday party. I used meringue roses dusted lightly with powdered sugar.
The White Lady Cake offers such a fresh taste; the macaron crust and all the other elements combine wonderfully in terms of flavor.
If you’re not a fan of marzipan—which is made of almonds and glucose—you can simply decorate the cake with whipped cream instead. I don’t recommend using fondant, as it is overly sweet and not a good match.
I hope you fall in love with this special cake.
With love from Norway.
Before You Start
To read the full recipe, please subscribe!
