One of the best parts of this year has been the opportunity to welcome Ella, our Finnish exchange student and honorary “daughter”, for 3 ½ months.
Having never been blessed with a daughter, it has been so much fun to bring Ella into our family of boys and experience various milestones from a girl mom perspective… like getting our nails done and getting dressed up for prom!
Since Ella was here for her 18th birthday, it seemed like the perfect opportunity to surprise her with a traditional Finnish birthday cake—a decadent sponge cake filled with layers of whipped cream and fresh berries.
Ella declared the cake perfect, and an even sweeter surprise was learning that this was the first time Ella had had her own cake, as she shares her birthdate with her older sister. Let the second helpings commence!
This cake is now one of my favorite cakes and will definitely become part of my collection moving forward.
The recipe below is slightly adapted from the wonderful recipe found on the Kitchen Parade.
Finnish Strawberry, Whipped Cream Layer Cake
Gather your cake ingredients and equipment. This cake is made with a simple list of pantry ingredients including eggs, flour, sugar, baking powder, salt and both vanilla and almond extract for that deliciously unique angel food flavor.
For equipment, there are a few key tricks of the cake-making trade that will make your cake turn out beautifully : cake pans lined with parchment paper rounds and baking spray.
There are precut parchment paper rounds that can fit right into your cake pan, but I simply trace my cake pan onto parchment paper sheets and cut a round to fit my particular pan. Then, use baking spray to spray the parchment paper bottom and the sides, and you will have a stress free release when you remove your baked cake from the pan. Truly, this stuff is magic.
After your pans are prepped, it’s smooth sailing to make the cake.
Start by beating the eggs at medium speed in a stand mixer fitted with a whisk attachment until they have just become fluffy. Keep the mixer running and add the sugar, one tablespoon at a time, until incorporated.
Next, add the almond and vanilla extracts and increase the mixer speed to high. Continue to beat for about 10 minutes or until the batter has doubled or tripled in size.
Divide the batter evenly across your cake pans and bake at 350 degrees for 20-25 minutes.
The cakes are done when the edges pull away from the pan and the center feels springy to the touch.
Now, it’s time to chill (a key step to ensuring your fully assembled cake will live up to its expectations later). Allow the cakes to cool to room temperature on a cooling rack, then use the dull edge of a butter knife to carefully lift them out of their pans. Wrap each cake tightly in plastic wrap and refrigerate for about 2 hours.
While the cake is cooling, prep the strawberries and make the whipped cream. To reduce the liquid quotient from the strawberries, I slice them into a bowl lined with paper towels to absorb excess juices.
To make the whipped cream, whip the heavy cream, sour cream, vanilla, and almond extract until it is just beginning to thicken. Slowly add sugar, and continue whipping until stiff peaks form.
Now it’s time to assemble your cake!
Remove your cake layers from the refrigerator and use a serrated knife to cut each round into two, making four layers in total.
Place the first layer cut-side up on a serving plate and spread with whipped cream and berries.
Proceed with the remaining three layers, and decorate the top with more whipped cream and berries.
Refrigerate until ready to serve. It is best to serve it on the same day it is assembled, as it will have an optimal look. Leftovers (if there are any) will still taste good the next day.
Finnish Stawberry Cake
Ingredients
The Cake
- 6 eggs
- 1⅓ cups sugar
- 1 tsp vanilla
- ½ tsp almond extract
- 1⅓ cup flour
- 1 tsp baking powder
- ½ tsp salt
Whipped Cream
- 3 cups heavy cream
- ¾ cup sour cream
- 1 ½ tsp vanilla
- ¾ tsp almond extract
- 6 T sugar
- 2 lbs strawberries sliced & drained
Instructions
Make the Cake
- Preheat oven to 350℉
- Line bottoms of two 9 inch cake pans with parchment, and spray sides and bottom with baking spray.
- In a stand mixer fitted with a whisk attachment, blend eggs on medium speed until fluffy. With the mixer still going, add the sugar one tablespoon at a time. Add the vanilla and almond extract, then increase the mixer speed to high and mix until the batter has doubled or tripled in volume, about 10 minutes.
- Reduce mixture to low, then add the baking powder and salt, followed by the flour, mixing until just incorporated.
- Divide batter evenly across the two pans and bake for 20-25 minutes until the cake pulls away from the edges of the pan and the center is springy to the touch.
- Let cake completely cool and then wrap with cellophane and refrigerate for a few hours or overnight to make it easier to slice each cake into layers.
Make the Whipped Cream
- In a stand mixer fitted with a whisk attachment, whip cream, sour cream, vanilla and almond extract until just beginning to thicken. Slowly add sugar, then finish whipping when stiff peaks form.
Assemble the Cake
- Using a serrated knife, cut each cake horizontally to make four layers in total.
- Place one layer, cut side up on a cake platter. Spread one layer of whipped cream onto cake and top with strawberries.
- Repeat process with remaining layers until your cake is fully decorated.
- Refrigerate until ready to serve. Note, as this cake is made with whipped cream, it is best eaten the day it is assembled.
Leave a Reply