Täytekakka - Finnish Sponge Cake

A quintessenial Finnish dessert cake that is always present at any Finnish celebration. 

Serves 10 - 12

what you need

For the sponge

4 eggs

1 cup caster sugar

1 cup plain flour

1/4 teaspoon salt

2 tablespoons cornflour

1 teaspoon baking powder

Moistening mix

1 cup blueberries

2 teaspoons caster sugar, optional

For the filling

2 cups blueberries

1 vanilla bean

4 tablespoons caster sugar

800 ml heavy cream, whipped to stiff peaks

The mint leaves

10 - 12 mint leaves

1 egg white

Caster sugar

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what to do

Pre-heat oven to 180 degrees.

For the sponge

Beat the eggs until light and fluffy. Then gradually add the sugar beating until thick and pale. Sift together the flour, cornflour, baking powder and salt and fold carefully into the batter. 

Pour into 2 well buttered and floured 8-inch cake pans and bake in  oven for 35-40mins, or until the top springs back when lighty touched. Cool on rack before removing from pans. carefully split each cake in two so you have 4 layers in total.

For the moistening mix

Simply put the blueberries and sugar is using in a food processor and pulse until runny. To assemble cake, moisten each layer with the moistening mix, then spread the cream over the entire layer and top with blueberries. Repeat this process until all the layers are stacked and filled. To finish moisten the top, cover with a think layer of cream and then decorate with blueberries and sugared mint leaves. Chill until ready to serve.

For the mint leaves

Wash and carefully dry with paper towel, then paint each side with the egg white and dust with caster sugar. Leave them to dry for 24 hours.

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