Rjómaterta I - Cream Cake I

All kinds of scrumptuous, decorated cakes with fruit, cream and/or sweet icing are very popular in Iceland, and there are plenty of recipes to choose from. Most are based on some kind of sponge cake, or are made with meringue. They are often jokingly called Stríðstertur (Battle Cakes). Hnallþórur is another joke name for these cakes - derived from a character in one of Halldór Laxness' books, a woman who loved to make and serve these kinds of cake. These creations are as beautiful and tempting to behold as they are delicious and fattening!

Layer 1:
4 egg whites
1 cup sugar
2 cups desiccated coconut or Rice Crispies
100 g dark chocolate

Beat together egg whites and sugar until stiff and peaks form. Chop or finely grate the chocolate and fold in along with coconut/Rice Crispies. Pour into a greased, round cake pan (use one with a loose bottom). Bake at 150°C for 30 minutes. Remove from the oven and cool.

Layer 2:
4 eggs
100 g sugar
50 g flour
50 g potato flour

Whip the eggs until light and fluffy and add the sugar. Continue whipping until light in colour. Sift together flour and potato flour and carefully fold into egg/sugar mixture with a fork. Pour into a greased round cake pan (same size and type as layer 1). Bake at 200°C for 5 minutes and then lower heat to 175°C and bake for another 10 minutes. Remove from the oven and cool.

500 ml whipping cream
1 large can strawberries in syrup
as needed fresh strawberries, chocolate-covered raisins & salted peanuts

Whip the cream until stiff. Mash the canned strawberries and fold into the cream. Spread a portion on top of layer 1. Top with layer 2. Cover the cake with the rest of the strawberry cream. Decorate with fresh strawberries, chocolate raisins and salted peanuts.


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