Kinuskikakku with Whipped Cream
recipe

A delightful caramel cake filled with raspberry jam and blueberries, topped with soft whipped cream. This treat is perfect for celebrations!
Preparation Time: 1 hour 30 minutes
Serving Size: 10-12 servings
Ingredients:
- 4 eggs
- 1 dl sugar
- 1 dl all-purpose flour
- 1 tsp baking powder
- 1 dl raspberry jam
- 1 dl blueberries
- 2 dl cream (for whipped cream)
- 1 tbsp vanilla cream powder
- Caramel sauce
- Chopped almonds
- Fondant for decoration
Instructions:
1. Prepare the cake base by whisking the eggs and sugar until fluffy. In a separate bowl, mix the flour and baking powder, then gently fold it into the egg mixture.
2. Pour the batter into a cake pan lined with parchment paper and bake at 175°C (350°F) for about 25-30 minutes. Allow it to cool.
3. Slice the cake into three layers. Spread raspberry jam on the first layer and sprinkle with blueberries.
4. Whip the cream and mix in the vanilla cream powder. Spread the whipped cream over the cake.
5. Add the second cake layer and repeat the previous steps.
6. Place the last cake layer on top. Drizzle caramel sauce over the cake and decorate with whipped cream and chopped almonds.
7. Use fondant to decorate as desired.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 5 g
Carbohydrates: 45 g
Fat: 15 g

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