Best 3 Finnish Curd Cake Recipes

FINNISH STRAWBERRY CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-Inch springform pan with unflavored breadcrumbs or regular flour. Combine eggs and sugar and beat with an electric mixer until the mixture turns white and fluffy. Add the vanilla extract. Mix both flours and baking powder in a separate bowl. Carefully fold the flour mixture through a sieve into the egg/sugar batter and mix only until smooth. Pour the cake batter into the baking pan. Bake for 30 minutes until the cake starts pulling off the sides of the cake pan and the top is brown.
• Let the cake cool down and use a serrated knife to cut into 2 or 3 layers (depending on size). Mix milk/apple juice with vanilla extract. Moisten the cake layers with the mixture, but avoid soaking them.
• Whip half of the heavy cream, sugar and vanilla sugar together for until it forms soft peaks for the whipped cream. Cut half of the strawberries in slices. Add a little whipped cream on the bottom layer of the cake and top it with a layer of sliced strawberries. Add the middle layer of the cake and top it with whip cream and strawberries as before. Place the remaining layer on top and wrap the cake in plastic wrap. Refrigerate for couple of hours.
• Whip the remaining the heavy cream, sugar and vanilla sugar together. Spread the whipped cream over the top and sides of the cake. Place whole strawberries on top to finish.

FINNISH DATE CAKE (TAATELIKAKKU)

Steps:

• Preheat oven to 150°C.
• Grease and flour a loaf pan.
• Place dates, water and butter in a saucepan, bring to boil and simmer for about 20 minutes (I like to break down the dates a bit for smoother jam). Let cool.
• Pour date mixture into a mixing bowl, add sugar and beat until light and fluffy.
• Add egg, mix well.
• Sift together flour, baking powder and vanilla sugar. Add flour mixture and cream alternately to the mix.
• Pour into the prepared pan and bake for about 75 minutes.

FINNISH JAAKKO'S DREAM TORTE (JAAKON UNELMAKAARETORTTU) CAKE ROL

Steps:

• Line a 15 x 10-inch jelly roll pan with parchment or waxed paper and butter bottom and sides of the pan. Dust with flour. Preheat oven to 375°F.
• In a large bowl of an electric mixer, beat the eggs until foamy. Add the sugar GRADUALLY and continue beating until light and lemon colored, about 5 minutes at high speed.
• SIFT the flour and baking powder together over the mixture and carefully fold in using a rubber spatula.
• Turn mixture into the prepared pan and spread evenly to the edges and corners. Bake for 8 to 10 minutes until the top springs back when touched.
• While cake is baking tear off a doubled length of paper toweling, folding it to about 18 inches in length. Generously dust the toweling with powdered sugar.
• When cake is baked, loosen the edges and invert immediately onto the sugar dusted towel. Peel off the parchment or waxed paper and roll up the cake, starting at a narrow end, rolling the towel into the cake. Allow to cool completely.
• To prepare the filling, combine the ricotta and whipping cream in a bowl and beat at high speed until rather stiffly whipped. Blend in the powdered sugar and vanilla.
• Carefully unroll the cake. Spread with the creamy mixture and berries. Roll up again. Place on serving plate and chill, covered, until ready to serve. 6 to 8 servings.
• The Great Scandinavian Baking Book B. Ojakangas.