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The Hirshon Finnish Cloudberry Cake - Lakkakakku

The Hirshon Finnish Cloudberry Cake – Lakkakakku

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  • Total Time: 0 hours


Units Scale
  • ***
  • 4 eggs
  • Heaping 3/4 cup of sugar
  • Scant 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground cardamom (optional)
  • ***
  • ***
  • 5 dl whipping cream
  • 400 g cloudberry jam
  • 2 tablespoons sugar
  • 1 teaspoon vanilla paste (preferred) or extract
  • 2 dl whole milk


  1. First, prepare your cake base.
  2. Whisk Eggs at room temperature with the sugar until fluffy.
  3. Mix the baking powder with flour and optional cardamom and sift the mixture. Combine well with the egg/sugar mixture.
  4. Pour the batter into a greased and floured baking dish.
  5. Bake at 175 degrees centigrade in the lower level of the oven for about 30-40 minutes.
  6. Unmold the cake base on top of some baking paper and let it cool.
  7. Cut the cooled cake base into 3 pieces, lengthwise.
  8. Whip the cream and season to taste with vanilla and sugar.
  9. Moisten the bottom layer of the cake with milk and spoon over it a few tablespoons of cloudberry. Spread whipped cream on top and start a new layer.
  10. Save about ⅔ of the whipped cream for decoration.
  11. Repeat with the final two layers of cake and end with unadorned cloudberry jam on the top of the cake, ideally garnished with a few fresh cloudberries if available. Pipe dots of the whipped cream along the outside of the cake.
  12. Give the cake a few hours to sit before serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes