The school start of our older boy caught us in full swing. Getting up every morning at 6:30 am is tough for a night owl like me and more than once did I fall asleep right after I put the kids to bed in the evening. The unfolded laundry is piling up faster than I can put it away, my mending basket is trying hard to get my attention and all the sewing, knitting and crafting projects are slowed down considerably. But there is always enough time for a quick and easy and delicious cake, right!
I was looking for an easy cake with berries and cream and one of the first recipes that showed up was this Finnish berry cake. What shall I say – it is our new favourite family cake! The recipe is enough for a round cake form of ca. 25 cm in diameter. The cake is relatively flat, so be aware, it will be eaten in a blink of an eye…..
- 150g butter
- 100 ml sugar
- 1 egg
- 300 ml flour (*)
- 1 tsp baking powder
- 200 ml sour cream
- 50 ml sugar
- 1 egg
- 1 tsp vanilla sugar
- ca. 200-250g mixed berries (can be frozen)
- Mix butter and sugar until well combined.
- Add egg, flour and baking powder and combine everything to a smooth batter.
- Spread the batter into a buttered cake pan of about 25 cm diameter and pull up a small rim of about 1 cm hight all around. The cake is relatively flat, so it needs only a very small rim, just that the filling stays in place.
- Preheat oven to 200 degrees Celsius.
- Mix sour cream, sugar, egg and vanilla sugar and distribute the mixture on the batter.
- Sprinkle the berries evenly across the sour cream mix. The original recipe cautions not to use too many berries and suggests a maximum of one cup. I prefer to put a bit more and the cake turned out just fine.
- Bake for ca. 30 min. until the cake is done in the middle (you can check with a knife if you can cut the filling).
(*) I like spelt flour. For this cake I usually use half-and-half whole spelt flour and normal spelt flour.
Hyvää ruokahalua! (I have no idea how to pronounce that….)