Monday, February 22, 2010



My mom was over last weekend and brought me an amazing birthday cake.   It’s one of my favorite cakes.   The cake is called Taytekakku; I always just call it Finnish cake because I have no idea how it’s  name is pronounced in Finnish.      She put it together at my house, which explains the fancy cake plate.

My mom is 100 percent Finn, which makes me half Finn and extremely happy about it every time I have this cake.   This cake is very moist, I eat it with a spoon and savor every bite.

Although the instructions I’ve copied below look very involved, this cake isn’t terribly difficult to make. 

This recipe is from our church cookbook.

The filled cake “taytekakku” is the crowning touch on the Finnish coffee table.   There can be great variations in these cakes but they are all make with sponge cake base.  The layers are split and moistened with juice and the cake is filled with whipped cream and fruit.


4 large eggs

1 cup sugar

1 cup all purpose flour

2 Tablespoons cornstarch

1 teaspoon baking powder

1/8 teaspoon salt

Beat eggs, gradually adding the sugar and beating until thick (about 10 minutes) Sift or mix well the flour, baking powder, and salt. Fold into egg mixture carefully. Pour into 2 well greased and floured 8 inch round pans (line pans with wax paper to make cakes easy to remove) Bake at 350 for 25-30 minutes. Cool. Split each layer horizontally.

Moistening mixture: 1 -2 cups liquid - orange pineapple juice works well.


1 can crushed pineapple

2-3 bananas

Sliced strawberries or strawberry jam

1 pint cream, whipped and lightly sweetened with powdered sugar for filling and topping

Assemble Cake:

Place one layer of cake on a plate with cut side up. Moisten lightly with juice. Top with crushed pineapple and 1/3 of the whipped cream. Cover with second layer of cake; moisten and fill with cream and bananas. Cover with third layer of cake, moisten and top with sliced strawberries and cream. Moisten last layer of cake and put cut side down on top. To complete cake, frost with whipped cream and decorate with sliced fruit or other decorations. Chill and serve.

My mom topped my cake with dried apricots that had been soaked in rum.   So good.   Try this cake, you won’t be disappointed, it is delicious.


Far Side of Fifty said...

Sounds has both Strawberries and Pineapple..I would have to substitute..raspberries and apricots maybe..I bet it has more than a few calories:)

Far Side of Fifty said...

Hi Merry Mary..I am missing you! Hope you are ok..and don't have spring fever or anything! Happy Easter! :)