Baking · Finnish

Kuningatarkakku

Name: Kuningatarkakku
Cook time: 75 min
Total time: 75 min
Yield: 16 servings
Cuisine: Finnish
Ingredients: 4 eggs; 1.5 dl sugar; 2 dl wheat flour; 1 tsp baking powder; butter; breadcrumbs; 1.5 dl water; 2 tbsp lemon juice; 1 tbsp icing sugar; 1 tub whipping cream 2 dl; 1 tub quark / curd cheese 250 g; 2 tbsp icing sugar; 1 tsp vanilla sugar; 0.6666666666666666 jar raspberry-blueberry jam à 390 g; 150 g butter; 4 dl icing sugar; 1 tub vanilla cream cheese 180 g; 800 g fresh berries

This raspberry and blueberry cake is the queen of the party table! The cake sponge and filling are easy to prepare. Arranging the berries takes a moment, but it is well worth the effort!

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Whip the room temperature eggs and sugar into a fluffy foam. Combine the dry ingredients and sift them into the egg foam. Mix by folding gently. Grease and coat a cake tin (Ø 20 cm) with breadcrumbs. Pour the batter into the tin. Bake on the bottom rack of the oven at 175 degrees for about 30 minutes. Turn out and let the cake sponge cool.
2
Mix all the ingredients for the soaking liquid together.
3
Whip the cream into a thick foam. Mix the quark and sugars into the whipped cream, stirring well.
4
It is best to fill the cake in its baking tin. Cut the cake into three layers. Place the bottom layer into the tin. Moisten the layer with the lemon water. Spread a layer of raspberry-blueberry jam and about half of the cream-quark filling onto the bottom layer. Place the middle cake layer on top, moisten, and fill with jam and cream-quark filling. Place the top cake layer on, and moisten it. Place the cake in the fridge to set for at least an hour.
5
Remove the cake from the tin and place it on a serving platter. Whip the room-temperature butter and icing sugar with an electric mixer until fluffy. Beat in the cream cheese. Spread the frosting on the sides and top of the cake.
6
Press the berries side-by-side onto the surface of the cake, starting from the bottom edge and continuing upwards toward the top of the cake. Place the cake in the fridge to set for at least an hour and store in the cold until serving.