Friday, April 20, 2007

sokerikakku - Finnish Sugar Cake

3 extra large eggs (4 Finnish size eggs - or med eggs)
1.5 dl. of sugar (150 ml)
2 dl of flour (200 ml)
1 teaspoon of baking powder
butter and bread crumbs

2 c. Whipping cream
1/4 c. Sugar
1 t. vanilla
2 t. citrus zest (I used the zest of a tangerine)

juice, simple syrup, or liquor
fruit of your choice

Butter three 8 inch cake pans and dust with bread crumbs.
Preheat the oven to 395 degrees (200 C) .

sift together the flour and baking powder into a small bowl and set aside.

In a mixing bowl, on high speed whip the eggs and sugar until they become light in color and frothy.

Gently fold the flour mixture into the eggs with a rubber spatula. Divide the batter evenly between the three pans and bake for 15 minutes or until a
toothpick inserted into the center of the cake comes out clean. Let the cake cool.
Whip the cream with an electric mixer, while the
cream is whipping add 1/4 C. sugar, vanilla, and zest.

Place one of the 3 layers of the cake on a cake plate, sprinkle the cake with juice or simple syrup (I used a mixture of simple syrup and cheery liquor). cover cake with whipped cream, and then place a layer of fruit over the whipped cream (I used banana, blackberries, and grapes) repeat these steps with each layer of cake. and serve.

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