Finnish Jaakkos Dream Torte Jaakon Unelmakaaretorttu Cake Rol Recipes

FINNISH JAAKKO'S DREAM TORTE (JAAKON UNELMAKAARETORTTU) CAKE ROL

Steps:

• Line a 15 x 10-inch jelly roll pan with parchment or waxed paper and butter bottom and sides of the pan. Dust with flour. Preheat oven to 375°F.
• In a large bowl of an electric mixer, beat the eggs until foamy. Add the sugar GRADUALLY and continue beating until light and lemon colored, about 5 minutes at high speed.
• SIFT the flour and baking powder together over the mixture and carefully fold in using a rubber spatula.
• Turn mixture into the prepared pan and spread evenly to the edges and corners. Bake for 8 to 10 minutes until the top springs back when touched.
• While cake is baking tear off a doubled length of paper toweling, folding it to about 18 inches in length. Generously dust the toweling with powdered sugar.
• When cake is baked, loosen the edges and invert immediately onto the sugar dusted towel. Peel off the parchment or waxed paper and roll up the cake, starting at a narrow end, rolling the towel into the cake. Allow to cool completely.
• To prepare the filling, combine the ricotta and whipping cream in a bowl and beat at high speed until rather stiffly whipped. Blend in the powdered sugar and vanilla.
• Carefully unroll the cake. Spread with the creamy mixture and berries. Roll up again. Place on serving plate and chill, covered, until ready to serve. 6 to 8 servings.
• The Great Scandinavian Baking Book B. Ojakangas.

MIXED BERRY WINTER JAM

Steps:

• I used raspberries, blackberries, strawberries and blueberries.
• You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar.
• Place thawed berries in the food processor. Using the stirring attachment instead of the blade, pulse to crush most of the fruit.
• Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well. Add sugar and continue stirring to dissolve.
• Cook at a gentle boil. As mixture thickens you can crush the fruit if desired.
• Test for doneness by putting a bit on an icy cold saucer. Put the saucer back in the freezer for a minute. When you push at the side of the bit of jam and it wrinkles then it's ready.
• Remove from heat. Skim. Stir for a couple of minutes. Ladle into clean, hot, 1/2 pint jars. Leave 1/4 inch headroom Cap with canning lids and process in hjot water bath for 5 minutes boiling time.