Fine Creamcake, or Hieno Kermakakku
Äidin Resepti:
- 3 kup paksua kermaa - 434 gm
- 3 kup sokeria - 419 gm
- 3 munaa
- 4.5 kup vehnäjauhoja - 426 gm
- 1 sitruuna kuori
- 1 tl soodaa tai 1.5 leivinjauhetta
Munat ja sokeri vatkataan vaahdoksi. lisätään kerma ja sitruuna. Viimeiseksi jauhot ja sooda tai leivinjauhe. Sooda on sekoitettava jauhoihin ja sihdattava. Soodaa käytetään jos kerma on hapanta. poistetaan n. 50 min kauniin vaalean ruskeaksi.
Mom's recipe:
Just a note: While the recipe calls for cups, these cups are likely not the same as american cups, which are about 2.4 deciliters each. I've made this recipe using a definition of a "coffee cup" as a unit of measure I found from K-Kauppa, which is about 1.5 dl.
- 3 cups thick cream (4.5 dl)
- 3 cups sugar (4.5 dl)
- 3 eggs
- 4.5 cups wheat flour (6.75 dl)
- Rind of a lemon
- 1 tsp baking soda OR 1.5 tsp baking powder
Cream together eggs and sugar. Add the cream and lemon. Finally, add the flour and rising agent (baking soda or baking powder). If using the baking soda, it should be mixed in to the flour and whisked. Use soda if the milk has soured. Bake for about 50 minutes until a beautiful light brown.
Personal additions/changes
- 175 Celsius/347 Farenheit
- I assume the lemon rind is to be grated. Otherwise, ew.
- I used Erikoisvehnäjauho (Special wheat flour) the first time, and puolikarkea vehnäjauho (semi-course wheat flour) the second, both turned out just fine and are pretty close to all purpose flour in the US. honestly, still trying to understand exactly what the difference is between the two.
- On my second go around, I used the juice of the lemon and powdered sugar (tomusokeri) to make a drizzle. The sharpness of the lemon really helps balance the sweetness of the cake itself, definitely helps make the cake overall.
- On my third go around, I used sour cream (smetana) and baking soda rather than cream & baking powder. The rise was quite powerful, and the flavour took on a really nice, fuller flavour compared to the sweetness of the previous two attempts. I used the lemon juice and powdered sugar for a glaze again, I think I would use maybe half the juice in the future to make a thicker glaze. My favourite version in the end.
This was a fun recipe to try out, and adding the lemon glaze made a big difference in flavour overall. From my mothers book, the line regarding "if the cream has soured" makes me think that might be the primary reason for a cake like this: Finding a way to make use of cream that may be a bit past it's prime.
In the end, the same cake mold makes this look very much like the Ihannekakku, but the texture and flavour is noticeably different. The Ihannekakku felt very much like a nice, light but sweet cake as a side to coffee. The cream cake on the other hand definitely feels like desert, and would probably pair delightfully with a berry compote or some other tart flavor.
