Prep 15 mins
Cook 10 mins
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.
- 4 eggs (room temperature)
- 1⁄2 cup sugar
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- powdered sugar (sometimes called icing sugar or confectioners')
- 1 cup ricotta cheese
- 1 cup whipping cream
- 1⁄4 cup powdered sugar
- 1 teaspoon vanilla
- 4 cups fresh strawberries or 4 cups blackberries or 4 cups raspberries or 4 cups cloudberries or 4 cups blueberries
- 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.
Very easy to make and tasted wonderful. I could not find ricotta cheese in the store so I used Quark instead. I also used vanilla sugar instead of vanilla. The pan I used was 16X18 (only one I have) so I doubled the recipe for batter and filling. The filling dalloped over fresh berries would make a wonderful dessert by itself. The final product of the cake roll was fantastic. The cake very dense and not as spoungy as I had thought it would be. Served this with coffee to some friends.