Saturday, July 7, 2012

Cake, wonderful cake!

Photo from here
Man, did this cake taste good! I made it for a friend's birthday party. I forgot to take a picture of it, but mine looked pretty much the same, except my top wasn't quite as smooth and my filling quite as thick (my vanilla sauce didn't whip well enough). And I didn't have berries on top. It still looked pretty good though. I've never used rye crisp bread in a crust before, but it worked like a dream and gave it a little edge. The quark used in the filling is also probably unfamiliar to many non-Finnish readers. After a little googling, I found various options to sub quark. Mine was by the Finnish brand Valio and their seasoned quark with raspberry and blueberry (or more precisely bilberry). So if you are using self-made or unseasoned quark, you can add blueberries/bilberries and raspberries in it. The jam made of this combination is called queen's jam, but don't ask my why... Maybe the color reminds of regality? Anyway, definitely give a thumbs up for this dessert! Here's the link of the recipe for Finnish speakers, and below is my attempt for translation.

Blueberry cake with rye crisp bread crust


75 g / 2/3 stick of butter
50 ml / 1/5 cups of brown sugar
100 g / 3½ oz rye crisp bread
2 tbl milk


5 sheets of gelatin
200 ml / a scant cup of whippable vanilla sauce or cream
400 g / 1 3/4 cup quark, seasoned with blueberries and raspberries
150 ml / 2/3  cup blueberry soup
50 ml / 1/5 cups of sugar
5 tbl lemon juice


200 ml / a scant cup of blueberry soup
sugar and pectin
I don't know the measurements, because I use a Finnish product that has both of them, so just follow the instructions in your pectin product, there probably are some for making a glaze.


Use cling wrap to protect the inside and bottom of your springform pan for colorization. Foil the bottom with baking paper as well.

Mix the brown sugar with the melted butter.  Grind the rye crisps into a powder. Mix all the crust ingredients together. Spread the mix onto the bottom of the springform pan. Don't press too hard.

Put the gelatin sheets into cold water to soften.

Whip the vanilla sauce/cream with a mixer. (If cream, season with some sugar and vanilla extract.)

Mix together the quark, berry soup and sugar.

Melt the gelatin in hot lemon juice. Pour into the quark mix slowly, mixing the filling at the same time.

Add the vanilla foam last in the mix.

Pour on top of the crust. Let set in the fridge overnight or at least 5 hours.

Sieve the seeds from the berry soup. Make the glaze according to the instructions on the pectin package. Spoon on top of the filling. Let set.


  1. how fun to have an actual Finnish recipe!! thanks! looks delicious!
    I am your newest follower..pls follow back if you can.

    1. The dairy brand Valio, whose quark I used has an extensive Finnish recipe bank, where I took this recipe. It incorporates lots of typical Finnish ingredients maybe in a more modern form. If you ever try it our, despite the difficulty of obtaining some of the ingredients, let me know! I'd like to know, if my translation was sufficient guide to work with. It's really difficult translating recipes with the different measurements.

      Thank you for following me! I'll certainly be checking your blog out! :)