Hvitdame- the Traditional Norwegian  White Lady Cake 

aka my birthday cake.

aka the best cake ever.

and, yes, i realize that that was a bold statement, but it’s how i feel- at least until i make a better cake!

i’ll give you a few reasons why it’s my favorite, in term of layers.

  1. a dense sponge cake
  2. strawberry jam
  3. a beautiful hazlenut macaron
  4. more jam
  5. whipped cream
  6. marzipan

that’s right… six layers.



but what really gets me about this cake is its history. only made during special occasions- it’s become a lost art. when I decided to bake this, my norwegian famiy scoffed. hvitdame were only bought at bakeries, it was almost unheard of to make from scratch. but, i must say- it turned out pretty darn well. and the folks were very impressed.


so yeah, it was good.

recipe by ingrid espelid hovig



3 eggs

1/2 cup sugar

3/4 cup flour

1/4 tsp baking powder


3/4 cup sugar

1/2 cup raw hazlenuts

1 1/2 tbs flour

2 egg whites


1/2 cup jam of choice

3/4 cup whipped cream (preferably homemade)

to cover-

3 marzipan logs (21oz)- use leftover to make flowers or other decorations

method of preparation:

preheat oven to 350*F and grease/ line the bottom of an 8 in. cake pan with parchment paper

beat eggs and sugar together until doubled in size.

sift flour and baking soda together then carefully fold into egg mixture, carful to not deflate them.

pour into prepared pan and bake on middle rack for 30 minutes. let cool for a few minutes before transferring onto a cooling rack.

begin macaron:

preheat oven to 200*F.

grind nuts into a meal in a food processor and stir in with flour and 1/2 cup of the sugar.

beat egg whites with the rest of the sugar until doubled in size. fold in hazlnut mixture, careful not to deflate the eggs.

pour mixture into an 8 in. cake pan and bake for ~40 minutes, or until crisp and dry.

cool on a wire rack.

whip the cream until stiff peaks form.

roll out marzipan into a thin layer, ~1/6 in.


place cake on plate/stand, spread with 1/2 of the jam. place the hazlnut macaron on top and cover with the rest of the jam. smooth the whipped cream over the top and thinly on the sides. carefully drape marzipan over the cake, cutting of any excess. use this to make any decorations, such as flowers or braids.