Description
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.
Ingredients
- Eggs
- Sugar
- All-purpose Flour
- Baking Powder
- Powdered Sugar
- Ricotta Cheese
- Whipping Cream
- Vanilla
- Fresh Strawberries
Instructions
- 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 375f
- 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