16 May 2014

Finnish Roll Cake with Greek Yogurt (Gluten Free)

 It's been quiet around the blog this week, but there has been some exciting house stuff going on.  Work on our deck started on Monday.  It's been a bit of a rainy week so that has hampered the progress a little, but the framing should be completed by the end of today.  I'm crossing my fingers that we'll have a place to put our patio furniture by the end of next week.  I'm so excited to finally have the mud pit covered up in the back (at least most of it)!  I will definitely share some of the progress and my design next week.

Now from decks to a dee-licious Finnish dessert.  Trust me these topics are related.  How, you ask? Well, you must have a simple yet show stopping dessert to serve your guest or indulge in while you are enjoying the warmer weather on your deck or patio.  :)  A roll cake is super common in Finland and there are many variations of it including chocolate.  I've finally figured out my own version that I absolutely love and have had a lot of success with.  The secret ingredient in my roll cake is a touch of Greek yogurt in the cream filling.  It gives the cake a wonderful, tart flavour.  You can really make this cake with any fruit you wish (frozen or fresh).  I used frozen blueberries in mine this time, but have made it with fresh raspberries and mixed frozen berries as well.

We had this cake for Mother's Day when we had both my parents and in-laws over.  It was a huge success.  It also had the bonus of being really quick to make so I was still able to have a stress free Mother's Day with my boys.  Also, I decorated the cake and snapped these pictures while my guests were already sitting at the table waiting for their coffee with my toddler sitting right next to it waiting to attack it.  So this is probably not the most thought through food styling or photo taking. :)
 I spy a sweet face in that spoon…:)


Finnish Roll Cake with Greek Yogurt and Berries

Ingredients:

Cake:
2 dl potato flour (I often use 1 dl all purpose flour and 1 dl potato flour if I don't need it to be gluten free)
1 tsp baking powder
4 eggs
1.5 dl sugar (plus a couple pinches)

Filling:
1 cup frozen or fresh berries.  If frozen, thaw the berries and drain the excess liquid
1 cup heavy cream
4 tbsp of Greek Yogurt

Directions:

Preheat your oven to 200C (190 C for convection oven).  
Line a rimmed baking sheet with parchment paper (I use the largest one I have which is about 11" x 16").
Mix the dry ingredients together in a medium bowl.
Using an electric mixer with the whisk attachment whisk your eggs and sugar together until very pale in colour and thick.
Gently fold in the dry ingredients into the egg mixture until just combined.  Try not to over mix.
Pour the batter into your prepared baking sheet and spread evenly.  
Bake in the preheated oven for 6-10 minutes or until the cake is golden in colour and a cake tester comes out clean.
While the cake is in the oven layout another piece of parchment slightly larger than your cake will be onto your work surface and sprinkle it allover with sugar.
After you take your cake out of the oven, immediately invert onto the sugared parchment paper.
Leave the parchment paper that will be stuck to the bottom of your cake on and lay a clean, damp kitchen towel over the cake and let it cool a little while you prepare your filling.  This will both keep the cake moist and make it easier to pull the parchment off the bottom of the cake.

Make the filling:
Whip your cream and a couple pinches of sugar until it is quite stiff, but not so stiff as to turn it into butter.  Gently fold in the Greek yogurt (the yogurt will thin out your cream a little).

Assemble the cake:
Remove the kitchen towel and peel the parchment paper from the cake.  Spread the cream filling over the cake leaving a little of the edges without any cream.  Then spread your berries (thawed and drained if frozen) over the cream.
Gently roll your cake with the help of the parchment paper along the long edge into a log (see photo below):
Wrap your roll cake in some  plastic wrap (I often leave the parchment around the cake) and refrigerate for at least one hour before serving.  
 *this recipe has been adapted slightly from here

Here are some pictures from Mother's Day.  Little Pilot had to have candles on the cake and Mummu had to turn it into a mathematical activity (3 candles for the 3 moms present).
We had a wonderful Mother's Day with fabulous weather and this dessert suited the day and occasion perfectly.  Now go and make this super simple (and quick!) dessert for your next dinner party/special occasion and I bet it will be a hit!

10 comments:

  1. This looks absolutely wonderful. What a beautiful cake :)

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  2. YUM! This looks so delicious!

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  3. What a beautiful dessert! And I LOVE that it's gluten free :) It's so hard for me to find delicious gluten free desserts for myself :) Thank you for posting!

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  4. Never knew these were made with potato flour! I suppose that is what makes the dough so light and moist! Very popular in Germany.

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  5. I remember that from Instagram. Looks so yummy! I'm hungry

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  6. I love kaaretorttu! Haven't made it for a while but I just might make it for Mia's birthday party. I might try your recipe. It sounds delish with the greek yoghurt. (Looove the pictures you took!) Hugs!

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  7. What is the measurement "dl"?-patricia@savage.ca

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    1. It is a decilitre which is 100 mL. I usually use a measuring cup that has mL on it. I think one cup is 236 mL. I hope that helps.

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  8. What a beautiful cake! Looks delicious. I love how your boys are staring intently at you lighting the candles lol!!

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