Finnish Jaakko’s Dream Torte (Jaakon Unelmakaaretorttu) Cake Rol

"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."
 
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photo by Wobin photo by Wobin
photo by Wobin
Ready In:
25mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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Tweaks

  1. 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.
     

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