Baking · Finnish
Brita cake
A delightfully summery Brita cake is filled with whipped cream and sweet strawberries. Serve the cake as a dessert or with coffee.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
First, make the base. Separate the egg yolks and whites into different bowls. Be careful not to get any yolk into the whites. Whip the room-temperature butter and sugar until light and fluffy with an electric mixer. Beat the yolks into the foam one at a time, leaving the whites aside for later. Combine the wheat flour and baking powder. Alternately add the flour mixture and milk to the butter-yolk mixture. Spread the batter onto a baking sheet lined with parchment paper.
- 2
Wash and dry the mixer beaters. Whip the egg whites in a bowl into a stiff foam. Add the sugar in small batches, whipping constantly. The meringue is ready when the peaks hold their shape and the foam stays in the bowl when turned upside down. Spread the meringue over the base batter. Sprinkle the almond slices on top.
- 3
Bake the cake base on the middle rack of a 175-degree oven for 20–25 minutes, until the meringue is a beautiful light brown and the base is baked through. Let cool.
- 4
Fill the cake just before serving: Chop the strawberries. Whip the cream and vanilla sugar. Cut the base into two equal parts. Loosen one half of the base from the parchment paper with a spatula and carefully transfer it to a serving platter. Spread the fillings. Lift the other half on top.