Finnish Curd Cake Recipes

Steps:

• Cream the eggs, sugar, sour cream, almond, and ground cardamom.
• Sift together the flour, salt, soda, cinnamon and mix with egg mixture.
• Butter a tube or Bundt pan and sprinkle with granulated sugar.
• Pour batter into pan.
• Bake at 350° for 1hour or until toothpick comes out clean.
• Cool before removing from pan.
• Sprinkle turned out cake with powdered sugar.

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.