Part of Memorial Day weekend was spent at our friend’s house, barbecuing and hanging out in the pool. I was in charge of bringing dessert. I asked for suggestions, and was told: “make it memorable.” After two and a half hours in the kitchen, this is my version of memorable.

Bløtkake is a Norwegian cake that is made in many different ways. In Norwegian, it literally means “wet soft cake.” The cake usually consists of a light airy Angel Food cake, fruit, and cream. This is my version of it, based on several I had when I lived there. I use a marzipan topping over the whipped cream, fruit that is fresh and in season, and a homemade lemon Angel Food cake. I have made this many times, each time it’s different, not because I don’t have the recipe down, but rather because it’s so versatile it’s easy to modify. This is, however, the first time I have made marzipan from scratch and I doubt it will be my last.

The recipe as presented here takes about two and a half hours to complete. If you don’t have the time and want to spend a lot of money, you can make with store bought Angel Food cake and marzipan. While you can get Angel Food cake fairly cheap on sale, marzipan will cost you about $14. By contrast, making the marzipan by hand, cost me about $1.20.

The recipe and detailed instructions are at the end of this post. For this recipe, we need blanched almonds, powdered sugar, sugar, water, light corn syrup, cake flour, egg whites, cream of tartar, salt, lemon zest, lemon juice, heavy cream, vanilla extract, raspberry jam, kiwis, strawberries, raspberries, and blackberries. Looks like we have it all. Ready, set, bake…

First we need to make a simple syrup for the almond paste used in making the marzipan. Simple syrup is nothing more than 50% water and 50% sugar that is brought to a boil in order to melt the sugar. In a small saucepan combine 3/4 ounce of sugar and 3/4 ounce of water and bring to a boil. Set aside to cool.

Now we start making the Angel Food cake by combining the flour with half of the sugar (about 6 ounces) and reserving it for later. Place the egg whites and the cream of tartar in a mixing bowl fitted with the whisk.

Whip the egg whites with the cream of tartar and salt at high speed until they have tripled in volume. Add the remaining six ounces of sugar gradually, and continue whipping until the whites hold soft peaks. Be careful not to mix too stiff of peaks as it will affect the texture of the cake.

Place the flour and sugar mixture that’s been reserved in a shifter over a piece of parchment paper. Sift the mixture over the whipped egg whites, about one fifth at a time, and fold in after each addition. Be sure to fold in any flour that is on the parchment paper when you are done.

Gently fold it in the lemon zest and lemon juice. Place the batter in the prepared tube pan. You can use any shape of tube pan for this. I’m using one that has ridges, but a smooth-sided one can be used and will actually leave a smoother looking cake. The ridged one leaves the cake looking a little more rustic.

Bake at 325°F for about 55 minutes or until the cake is golden brown on top and springs back when pressed lightly.

While the cake is baking we have time to make the marzipan. Place the almonds in a food processor and process to a powder. If the almonds have recently been blanched you will get more of a paste than a powder.

Add the powdered sugar; with the machine running, add the sugar water, a little at a time, until it forms a paste.

Once it’s formed a paste, place it in a stainless steel mixing bowl using the hook attachment. Mix with the corn syrup on low speed until combined.

Add the powdered sugar, a little at a time, until a firm dough is formed. Reserve the marzipan for later. If you make this ahead of time it can be stored at room temperature, just be sure to cover it in an airtight container.

Slice the fruit into desired sizes and shapes. Reserve the fruit for later.

Combine the cream, vanilla extract and one tablespoon of powdered sugar in a mixing bowl fitted with the whisk. Whip until medium peaks form. Reserve.

Remove the cake from the oven.

Cool the cake upside down over two racks or a bottle’s neck.

Cut the cooled cake horizontally into three even slices.

Starting with the bottom piece of the cake on a serving platter, spread about one tablespoon of raspberry jam over the whole layer.

Place the desired amount of fruit on the raspberry jam and top with the whipped cream.

Place the middle piece of the cake on the finished layer and repeat. Place the top piece of cake on top of the middle layer and cover the cake with the remaining whipped cream.

On a clean surface sprinkled liberally with powdered sugar, roll out the reserved marzipan to an eighth of an inch thick.

Carefully place the marzipan over the cream covered cake. Decorate with fruit as desired.