FINNISH JAAKKO'S DREAM TORTE (JAAKON UNELMAKAARETORTTU) CAKE ROL
Jaakko Kolmonen is a chef on Finnish television. His rolled cake is delicate and simple to make. Use whatever fresh fruit or berries in season. Finns often use a finely textured, fresh milk cheese called rahka in combination with whipped cream in cake fillings to stabilize the cream. Ricotta makes an acceptable substitute.
Provided by Olha7397
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431.1, Fat 23.8, SaturatedFat 13.6, Cholesterol 216.2, Sodium 158.1, Carbohydrate 43.8, Fiber 2.3, Sugar 26.6, Protein 11.9
RED VELVET DREAM TORTE
Layers of rich Red Velvet Cake with decadent cream cheese frosting are topped with chocolate hearts for an added, loving touch.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
- For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. Refrigerate until firm. Push heart shapes out and set aside.
- To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers making sure to place bottoms of each layer together. Leave top plain.
- Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings, if desired. Refrigerate until ready to serve.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 73 g, Cholesterol 51.3 mg, Fat 27.3 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 383 mg, Sugar 12.1 g
FINNISH RUNEBERG TORTES
The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.
Provided by Annleih
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
- Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
- Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
- Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.2 g, Cholesterol 62.4 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 100.9 mg, Sugar 19.9 g
DROMTARTA - SWEDISH CHOCOLATE DREAM CAKE
A jelly roll w/a delicious filling. The filling is much creamier if made w/an electric mixer. From "Classic Scandinavian Cooking" by Nika Hazelton.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cake:.
- Sift together the flour, cocoa, baking powder, salt and baking soda.
- Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition.
- Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly.
- Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done.
- Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down.
- Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading.
- Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.
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