Mother's Day is coming up! Does mom like cookies? What about cakes? Bake a lovely cookie cake that gets a delicious twist from the new Arctic Blue Laku liqueur. When you heat it, the alcohol burns off, so you can also serve the cake to the kids!
Ingredients (12 servings)
Cake base:
4 large eggs
2 ½ dl sugar
1 ½ dl wheat flour
1 dl potato flour
2 teaspoons baking powder
In a pan:
a knob of butter or rapeseed oil
1 dl breadcrumbs
Humidification:
2 dl flavored mineral water, lemonade or light juice
Filling:
400 g strawberry jam
+
7 gelatin sheets + water
5 dl whipping cream
400 g orange cream cheese or other flavored sweet cream cheese
(grated zest of 1/2 orange)
1 dl sugar
2 teaspoons vanilla sugar
2–3 tablespoonsKouvola Liquorice powder
1 dl Arctic Blue Laku liqueur
For decoration:
2 ½ dl whipping cream or whipped cream
2 tablespoons sugar
1 teaspoon vanilla sugar
250 g Kouvola Liquorice pieces
A few fresh strawberries
Kouvola Liquorice powder
(grated orange peel)
Guide
Prepare the cake base:
- Whisk the eggs and sugar until fluffy.
- Add the mixed dry ingredients and carefully fold into the foam.
- Pour the batter into a greased and floured 24 cm diameter loose-bottomed pan.
- Bake the cake at 150–175 degrees on the middle rack of the oven for about 40 minutes or until the cake starts to pull away from the sides of the pan.
- Cool and cut into three pieces horizontally.
- Moisten the bases with mineral water, lemonade or light juice during the assembly phase.
Prepare the filling:
- Soak the gelatin sheets in plenty of water.
- Whip the cream and beat in the orange cream cheese (and grated peel from a well-washed orange), sugar, vanilla sugar and licorice powder.
- Check the taste.
- Heat Arctic Blue Laku liqueur in the microwave for about a minute to boiling point.
- Squeeze in the gelatin sheets softened in water and mix with a spoon until smooth.
- Pour the mixture into the filling, stirring constantly.
Assemble the cake:
- Line the baking dish with two pieces of cling film or line the bottom with baking paper.
- Place the cake lid back in the pan, upside down, moisten and pour half of the filling into the pan.
- Repeat and finally place the bottom of the cake upside down on top. Moisten.
- Cover the cake with plastic wrap and let it set in the refrigerator for a few hours or overnight.
- Invert the cake onto a serving platter.
- Whip the cream and season with sugar and vanilla sugar.
- Place the cream on top of the cake in a heap and top with licorice pieces, strawberries and licorice powder. Grate orange zest on top if desired.
- Offer!
Recipe prepared by Hellapoliisi .