Norwegian cakes

' (), (Norwegian) or ' (Icelandic) is a traditional Danish and Norwegian confection, often eaten on special occasions in Scandinavia. In English, the name means 'wreath cake'. In Norway it is alternatively referred to as '''''' (English: 'tower cake') and often prepared for Constitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake, '''''' (English: 'cornucopia'), is traditionally served at weddings and baptisms.

thumb|Svele with jam and sour cream Svele (plural: (indefinite), (definite)), also known as lapp (plural: lapper), is a Norwegian batter-based cake. By size and texture they may bear some resemblance to American pancakes, but are usually eaten for afternoon coffee or as a snack between meals, served with butter and either sugar or brunost, folded in half to the shape of a crescent. Baking soda and salt of hartshorn are used as rising agent in svele, which give this cake its characteristic flavour. Recipes may differ slightly according to region or to house recipes, but usually include egg, sug

Norwegian sponge cake baked with meringue, vanilla cream and almonds

Bløtkake is a type of layer cake from Norway. It consists of layers of sukkerbrød, which bears resemblance to pound cake but is usually lighter, whipped cream or custard, and fresh or preserved fruit or berries. It is typically served to mark occasions such as birthdays, jubilees, or Constitution Day in Norway. In the summer months fresh berries are often included. The cake is topped with whipped cream and some sort of garnish, which often indicates which ingredients have been used between the layers in addition to the whipped cream or custard. Icing is not used in a traditional Norwegian bløt