This is my go-to birthday, special occasion, holiday, etc. cake. It really is an any occasion cake. It's a Finnish recipe that is a twist on the typical Scandinavian strawberries and cream sponge cake in that it is made with oats.
Oh yeah, some good for you oats! That makes this cake almost completely healthy (don't mind all the cream). :) Little Pilot is giving you a closer look at those whole grains.
The oats in this cake combined with the simplicity of strawberries and cream make it have delicious rustic and classic taste. It also comes together real quick which is great if you're short on time.
Little Pilot loves to help me in the kitchen. He got to do some measuring and stirring. I love these vintage turquoise pyrex mixing bowls that I inherited.
Co-pilot sat in his bouncy chair wondering what his brother was doing.
Scandinavian Oatmeal Strawberries and Cream Cake:
This recipe comes from a Finnish magazine Kodin Kuvalehti. The measurements are in decilitres (1dl = 100ml), but I have tried to convert them to US measurements as best as I can.
6 dl large flake oats (approx 2.5 cups) *Look for the large rolled oats - quick oats don't work as well
1 dl vegetable oil (I used canola) (this is 0.42 cups which is a little less than 1/2 cup)
3 tbsp all-pupose flour
2.5 tsp baking powder
pinch of salt
2.5 dl sugar (approx. 1 cup)
4 dl heavy cream (approx. 13.5 fl. oz. or a little more than 1.5 cups)
0.5 dl sugar (a little less than 1/4 cup)
1.5 l/b freshstrawberries hulled and halved
For the cake: Preheat your oven to 210 C/410F. Line a rimmed baking sheet with parchment paper. In a large bowl mix the oats and vegetable oil together. In another bowl combine the dry ingredients and in yet another bowl beat together the sugar and eggs until frothy. Then gently combine the egg mixture and flour mixture into the oat mixture. Pour your batter into your prepared baking sheet and bake for approximately 15-20 minutes or until a toothpick inserted into the cake comes out clean. This cake bakes quickly so you may want to keep an eye on it. Let cool in baking sheet.
Whip heavy cream and sugar together just until soft peaks form. Try not to over whip or you won't get that nice light, billowing cream.
To make your strawberries into heart shapes, cut the top of your half berry into a v-shape.
Remove cake from baking pan. I loosen the sides with a knife and lift the whole cake out with the parchment. Cut your cake in half cross-wise to get two layers. I like to keep the cake on the parchment and cut right through the paper so that it is easier to handle the layers. Lay down your first layer facedown on a serving plate and remove the parchment. Spread a layer of your prepared cream followed by the strawberries in tight rows. Place your second layer facedown on top of the berries removing the parchemnt and repeat the filling steps above.
That's it! Easy Peasy. :)
sharing with: tatertots&jello, simple things sunday, sundayshowcase, home stories atoz, wow us wednesdays, lil'luna, snap creativity, 36th ave, inspiration gallery, tidy mom, whipperberry