Norwegian Bløtkake cake

Ingredients:

Sponge cake

• 5 large eggs
• 2 tbsp. (400 g) sugar
• 0.5 cups (120 g) of water at room temperature
• 2.5 cups (325 g) premium flour
• 2 heaped teaspoons of baking powder
• 1 teaspoon coarse salt
• Whipped cream, for topping
• Candied cranberries, for garnish
• Rosemary sprigs for garnish

Whipped cream

• 3 cups (720 g) chilled heavy cream
• 1/4 cup powdered sugar
• 0.5 tsp vanilla extract

Sugar-coated cranberries

• 2.5 cups fresh (or thawed) cranberries
• 1/4 cup granulated sugar

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment paper.
2. Cake:
   
   In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar until light and fluffy, 3–4 minutes. Scrape down the sides of the bowl with a spatula if necessary. Stir in the water. Remove the bowl from the mixer. Gradually sift in the flour, salt, and baking powder, and mix with a spatula until smooth.
3. Transfer the batter to the pan and bake until the center springs back when pressed, 1 hour to 1 hour 15 minutes. Let cool in the pan.
4. Cake:
   
   Once the cake has cooled, cut it in half crosswise. Place the bottom half, cut side up, on a round cake stand or serving platter. Top with whipped cream and a layer of candied cranberries.
5. Place the remaining cake half, cut side down, on top. Spread whipped cream over the top and sides of the cake to completely cover it. Garnish the top with the remaining cranberries and rosemary sprigs.
   
   Whipped cream:
   
   In a large bowl, beat the heavy cream, sugar and vanilla with a mixer until medium peaks form.
   
   Exit: about 6 tbsp.
   
   Sugar-coated cranberries:
   
   Just before assembling the cake, combine the cranberries and sugar in a bowl, making sure to coat them completely.
   
   Exit: about 2 tbsp.