Finnish Jaakkos Dream Torte Jaakon Unelmakaaretorttu Cake Rol
Indulge in the delicate flavors of the Finnish Jaakko's Dream Torte, also known as Jaakon Unelmakaaretorttu—a light and airy cake roll that's as delightful to make as it is to eat. This quintessential Nordic dessert combines a tender, golden sponge cake with layers of luscious blueberry or lingonberry jam and freshly whipped cream, creating a harmonious balance of sweetness and tartness. Rolled to perfection and dusted with powdered sugar for a touch of elegance, this treat is finished with optional fresh berries and mint for a stunning presentation. Ready in just 30 minutes, this show-stopping cake roll is perfect for special occasions or a luxurious fika (coffee break). With its soft texture, vibrant flavor, and visual appeal, it’s sure to captivate a crowd while bringing a taste of Finland to your table.
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Ingredients
- 90 grams All-purpose flour
- 120 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Blueberry or lingonberry jam
- 250 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Powdered sugar (for dusting)
- 100 grams Fresh berries (optional, for garnish)
- 6 leaves Fresh mint leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (390°F). Line a 30x40 cm (12x16 inch) jelly roll pan with parchment paper, lightly greased.
Step 2
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is pale, thick, and forms ribbon-like trails when you lift the whisk (about 5 minutes).
Step 3
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture, taking care not to deflate the batter.
Step 4
Add the vanilla extract and gently mix until just combined.
Step 5
Pour the batter into the prepared pan. Spread it evenly with a spatula, ensuring the batter reaches all corners.
Step 6
Bake in the preheated oven for 8-10 minutes, or until the sponge is golden and springs back when gently pressed.
Step 7
While the sponge is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
Step 8
As soon as the sponge is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from one short end, gently roll the sponge up with the towel inside. Let it cool completely while rolled.
Step 9
In the meantime, whip the heavy cream and powdered sugar together until soft peaks form. Set aside.
Step 10
Once the sponge has cooled, carefully unroll it. Spread the jam evenly across the surface, leaving a small border along the edges. Over the jam, spread a layer of whipped cream.
Step 11
Gently re-roll the sponge cake (without the towel) as tightly as possible without pressing too hard. Transfer the rolled cake onto a serving platter, seam-side down.
Step 12
Dust the top of the roll lightly with powdered sugar to decorate. Optionally, garnish with fresh berries and mint leaves.
Step 13
Slice and serve! Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (995.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2568.8 |
| Total Fat 103.5g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 994mg | 0% |
| Sodium 1459.3mg | 0% |
| Total Carbohydrate 360.0g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 253.6g | |
| Protein 35.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 201.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 710.8mg | 0% |
Source of Calories