Finland Magazine

Cloudberry Cake

Cloudberry Cake

Cloudberry Cake / Wild Food from Finland

Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish

Cloudberry Cake - Recipe (10-12 servings)
Cake base:
4 eggs
2 dl sugar
2 dl wheat flour
1 tsp baking powder

5 dl whipped cream
400 g cloudberry jam
2 tbsp sugar
2 dl light milk
Cake base:

Whisk the room temperature eggs and sugar until fluffy.
Mix the baking powder with the wheat flour and sift into the mixture. Fold gently.
Pour the batter into a greased and floured pan.
Bake at 175 degrees Celsius on the bottom shelf of the oven for about 30-40 minutes.
Turn the cake base onto baking paper and let it cool.
Cut the cooled cake base into 3 parts.

Whip the cream until stiff and season with sugar.
Moisten the base plate with milk and spoon a few tablespoons of cloudberry jam on top.
Spread whipped cream on top and start a new layer.
Save about 2/3 of the whipped cream for decoration.

Pour the rest of the cloudberry jam over the cloudberry cake and pipe or smooth the edges with a knife, for example.
Let the cloudberry cake set for a few hours before serving.
You can decorate the cake with fresh cloudberries, sugar balls or chocolate flakes if you like.
Instead of cloudberry cake, you can also use other berries, such as blueberries or lingonberries.
If you want to make the cake gluten-free, you can use gluten-free wheat flour.
Cloudberry cake can be kept in the refrigerator for several days.