I have a good friend who is married to a man from Finland. She wants a cake for him for his 40th birthday coming up in two weeks. Here is all she has given me about Finnish cake:
Finnish "birthday cake" is a standard thing over there, it's just made with a lot of eggs, and it's cut into four layers, which are then moistened with fruit juice and layered with fruit and whipped creme. Then it's topped with whipped creme.
Could anyone enlighten me further???? She is not thrilled with this kind of cake, but HE LOVES IT and she wants to give him what he likes...and so do I.
Please Help!!!
-Michelle
Lot of eggs may refer to sponge cake or genoise. Both can be torted, brushed with syrup, filled and finished.
The cake is a bit dryer, so the syrup is almost required for moistness.
Here is a link to a Christmas cake. A bit different, but it may be a start.
http://www.finnguide.fi/finnishrecipes/recipeSearch.asp?search=cake&p=47&c=1
Couldn't find anything that matched that description
However, here's a Scandinavian cake that has an almond paste filling:
http://allrecipes.com/Recipe/Mazarin-Cake-I/Detail.aspx
http://allrecipes.com/Recipe/Mazarin-Cake-II/Detail.aspx
Finnish recipe that you might be able to torte, brush with simple syrup and fill w/whipping cream:
http://foodgeeks.com/recipes/recipe/19916,finnish_buttermilk_cake.phtml
http://www.dlc.fi/~marianna/gourmet/14_9.htm
This sounds like what you want, but it's a roll:
http://foodgeeks.com/recipes/recipe/20584,finnish_jaakkos_dream_torte_roll_jaakon_unelmakaaretorttu.phtml
This could be it, but there's only one layer:
http://www.dlc.fi/~marianna/gourmet/summer8.htm
Norwegian/American Blottekake:
(This is it, and the easiest to make)
http://www.cooks.com/rec/doc/0,1818,157171-236193,00.html
http://www.showcaseminnesota.com/recipes/recipe_detail.aspx?rid=579
Also found a recipe for Finnish lemon mead:
http://www.recipezaar.com/136528
HTH
Hi msauer,
I am from Finland so maybe I can help you.
You can see finnishtype of cakes in my blog capricorn.vuodatus.net
(in category: 2 Juhla).
Our basic cake recipe is to mesure following ingredients to a drinking glass
1 glass of eggs
1 glass of sugar
-> mix these to good foam with your kichen aid
then sift in with spoon (do not wisk with machine)
1 glass of flours (we use wheat-flour) plus 1 teaspoon baking-powder
Pour in to the round pan (that you have greased all over and put some breadcrums or flour all over it). Bake in 175 degrees (celsius) or 347 farenheit about 45 minutes. Let it cool about 15 min in the pan. Then turn over and let it cool. Cut it twice or more (I usually put two layers).
Moisten the layers and but some jello and whipped cream or fruits/berries and whipped cream to EACH layer. First moisten, then add fruits/berries/jello and then the whipped cream. Then next layer of cake and another filling.
On the top and sides you can put whipped cream (remember to add couple tablespoons of sugar to it) and decoration like berries etc.
Hope this helps.
Jenni
Wow Jan! You are on it! Thanks for all your research!!!
Kaurislapsi- Thank you! I am going to check out your blog.
When you say to measure in a drinking glass...is there a standard size? Like 8 oz?
Man...I have so much to look at you guys!!!! Thanks for all the input!!!
-Michelle
You're very welcome, Michelle
If you check out this recipe - there are pictures showing how to measure using the same sized glasses:
http://www.dlc.fi/~marianna/gourmet/summer8.htm
Here's a portion of the directions:
When making a sponge cake, always measure the sugar and flour in a right proportion to the volume of eggs. To do this, you will need two or three identical, clear, regular glasses. Start by breaking the eggs into one of the glasses. In the second glass, pour sugar until it reaches the same level as the level of eggs in the first glass (see the picture below).
Eggs, sugar and flour
Take the third glass and pour flour in, until it reaches the same level as the sugar and the eggs in the other glasses (see the picture above).
HTH
Here is a picture how to measure the ingredients in my blog
http://capricorn.vuodatus.net/blog/category/%2A%2AVINKIT%2A%2A
Jenni
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