Finnish Strawberry Cake
Midsummer time also brings the fresh local strawberries to the market. Long summer days allow the berries to develop intense, sweet flavors. Finnish strawberry cake is a bit more moist and less sugary than its American cousin, the strawberry shortcake.
To moisten the cake:
Filling and topping:
Preheat oven to 350 F. Grease and flour a 9-Inch springform pan with unflavored breadcrumbs or regular flour. Combine eggs and sugar and beat with an electric mixer until the mixture turns white and fluffy. Add the vanilla extract. Mix both flours and baking powder in a separate bowl. Carefully fold the flour mixture through a sieve into the egg/sugar batter and mix only until smooth. Pour the cake batter into the baking pan. Bake for 30 minutes until the cake starts pulling off the sides of the cake pan and the top is brown.
Whip half of the heavy cream, sugar and vanilla sugar together for until it forms soft peaks for the whipped cream. Cut half of the strawberries in slices. Add a little whipped cream on the bottom layer of the cake and top it with a layer of sliced strawberries. Add the middle layer of the cake and top it with whip cream and strawberries as before. Place the remaining layer on top and wrap the cake in plastic wrap. Refrigerate for couple of hours.
Whip the remaining the heavy cream, sugar and vanilla sugar together. Spread the whipped cream over the top and sides of the cake. Place whole strawberries on top to finish.
*Available in well stocked and Asian grocery stores. You can substitute potato flour with ¼ cup of all-purpose flour.