Finnish Jaakkos Dream Torte Jaakon Unelmakaaretorttu Cake Rol Recipes

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.

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.

Steps:

• Preheat oven to 100 - 125°C.
• Rinse ham with cold water and pat dry.
• Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
• Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
• Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
• Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
• Let ham sit for a few hours or to cool completely before coating.
• Preheat oven to 225°C.
• Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
• Bake for about 10 minutes or until browned.
• Decorate the surface of the ham with cloves.
• Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.