Taatelikakku Finnish Christmas Date Cake

Finnish Date Cake

First off, I would like to wish all of my readers a very Merry Christmas and Gldelig Jul. I hope your Christmas is filled with peace and joy I feel a bit guilty that I am not posting something Danish here on my blog on Christmas Eve. I could have, but I chose not to because this Finnish cake is so spectacular and so deserving for a Christmas Eve post. So here is the Taatelikakku in all its glory, you wont regret it should you decide to try it out.

I am learning that the Finnish has a lot to offer when it comes to baked goods and this Date Cake is no exception. It is soft, moist and spongy with a delicate Date flavor and not overly sweet. The dough comes together easily in a cooking pot, so very few dirty dishesI like that The original recipe did call for a 4 cup bunt tin, which I dont have. But I simply just used a standard 8 cup tin and filled it up half-way and it worked out just fine. I cant say enough good things about this Date cake and it will definitely not be the last time that I make it, besides, I gotta make use of my cool-looking bunt tin.

Finnish Date Cake

Taatelikakku Finnish Christmas Date Cake (serves 8-10)

Ingredients:

1/2 cup cold coffee

85 gram butter (3 oz.)

200 gram all-purpose flour (7 oz.)

1 teaspoon baking powder

130 gram dates (4.6 oz.)

90 milliliter water (3 oz.)

110 gram sugar (3.9 oz.)

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 egg

Directions:

Spray bunt tin with baking spray and set aside. Preheat oven to 170 degrees C (335 degrees F).

If you dont already have coffee prepared, make coffee and set 1/2 cup aside to cool. Melt butter and set aside to cool. Sift flour and baking powder together, set aside. Break dates into small chunks and remove pits, place in a medium size saucepan. Cover dates with water and add sugar, heat until sugar has dissolved and dates are starting to soften. Remove from heat and cool for 5 minutes. Add baking soda to dates and stir. Add cold coffee and vanilla extract to date mixture. Add melted butter to dates and stir well. Then add the egg and stir to combine. Finally add the flour and stir until mixture is a smooth consistency. Pour batter into prepared bunt tin and bake for 30-35 minutes or until a toothpick comes out clean, careful not to over-bake. Enjoy!

Finnish Date Cake

Source: Melanger

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Lagkagebunde Cakes For Layered Cake

Lagkagebunde

When its a special occasion like a Birthday or an Anniversary or perhaps company is just coming over for a visit, what do you make for dessert? Well in Denmark Lagkage would be a very typical choice. And in Denmark it doesnt take too much planning either because if you dont have the cakes for the Lagkage you could just run to the grocery store and pick up a couple. However, living across the ocean, Lagkagebunde (individual cakes for making layered cakes) is not readily available in the stores where I live. I could buy some online and throw them in the freezer for a rainy day or I could bake them myself. When I came across Himmelske Kagers write-up on making your own Lagkagebunde I figured it was worth a try. She has a really nice tutorial and a lot of helpful tips, not to mention that her cake is delicious.

Draw an outline of pan and place cut-out inside.

It is important that you use the correct size pan and that you follow the instruction not to grease the sides of the pan. This way youll get a really nice outcome. The cake itself is really easy to make, but do make sure that your eggs are at room temperature.

Lagkagebunde (makes 1 cake, cut into 3 thin cake layers)

Ingredients:

5 eggs, at room temperature, separated into yolks and whites

120 gram sugar

100 gram all-purpose flour

15 gram cornstarch

1 teaspoon baking powder

Directions:

Using an 8 inch cake pan, butterthe bottom of the pan only. Do not butter the sides of the pan as this will ensure the cake rising straight up. Trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.

Preheat oven to 340 degrees F (175 degrees C)

Making sure eggs are at room temperature, separate into yolks and whites. Place the egg yolks into a bowl, add sugar and beat until it becomes a pale yellow, thick mixture.

In another clean bowl or stand-up mixer, beat the egg whites until stiff.

Sift the flour, cornstarch and baking powder into the egg yolk mixture,beat until its homogeneous. Add the stiff egg whites and gently fold into the egg yolk mixture. You do this by cutting down the middle of mixture with your spatula and folding it over the other half, rotating the bowl 1/4 turn each time, repeat until fully incorporated.

Pourbatter into prepared cake pan and bake for 30-40 minutes. Do not open oven door the first 30 minutes. Careful not to over-bake the cake. Its done with the cake feels firm to the touchor test by insertingatoothpick into the middle of the cake, the toothpick should comeout clean.

Let the cake cool in the cake pan on a baking rack. Once cooled, run a small knife around the edges to loosen it from the pan and turn it out upside-down onto the baking rack. Make sure cake is completely cooled before cutting it into 3 cake layers. If you are not using the cake layers right away they can be frozen.Separate the three cakes with parchment paper and store in freezer safe bags.

Variations in taste:

Add 2-3 tablespoons of finely ground almonds to batter.

Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa. Add cocoa withdry ingredients.

Add 2 tablespoons coconut to batter.

Add orange zest to batter.

Cake will fall a little while cooling, turn out up-side-down onto cake rack.

Source: Himmelske Kager

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