Discover the delight of Finnish baking with this Tiikerikakku, or "Tiger Cake." This scrumptious marble cake is a lovely blend of vanilla and cocoa batters, creating an enticing pattern and a flavor combination that's sure to please dessert lovers everywhere.

Ingredients
🧈 200g Valio Voi Butter
🧂 2 dl Suomalainen Talous Sokeri Granulated Sugar approximately 170g
🥚 3 large Eggs
🍞 4 dl Koti Puolikarkea vehnäjauho Wheat Flour approximately 240g
🍦 2 teaspoons Meira Vaniljasokeri Vanilla Sugar
🔼 2 teaspoons Meira Leivinjauhe Baking Powder
🍫 2 tablespoons Kaakao Kakao Cocoa Powder (Fazer/Dansk Sukker)
🍶 0.5 dl Valio Kuohu Kerma Whipping Cream
🍞 Koti maista Korppujauho Breadcrumbs for dusting the mold
Instructions
1- Preheat and Prepare the Mold:
- Preheat your oven to 175°C (347°F).
- Grease a bundt cake mold with Valio Voi butter.
- Dust it evenly with Koti maista Korppujauho breadcrumbs then tap out any excess.
2- Cream Butter and Sugar:
- In a large mixing bowl cream together 200g of Valio Voi butter and 2 dl of Suomalainen Talous Sokeri sugar until light and fluffy using a hand mixer.
3- Add Eggs:
- Add the eggs one at a time beating thoroughly after each addition to ensure a frothy and well-incorporated mixture.
4- Mix Dry Ingredients:
- In a separate bowl mix 4 dl of Koti Puolikarkea vehnäjauho wheat flour, 2 teaspoons of Meira Vaniljasokeri, and 2 teaspoons of Meira Leivinjauhe baking powder.
- Use a sieve to ensure the ingredients are lump-free.
5- Fold the Mixtures Together:
- Gradually fold the dry mixture into the wet batter alternating with the Valio Kuohu Kerma whipping cream until just combined.
- Avoid overmixing.
6- Prepare Cocoa Batter:
- Divide the batter allocating approximately 2/3 to one bowl and the remaining 1/3 to another.
- Combine the smaller portion with the Kaakao Kakao cocoa powder mixing until fully blended.
7- Layer the Batters:
- Pour half of the vanilla batter into the prepared mold smoothing it out.
- Layer the cocoa batter over it followed by the remaining vanilla batter.
8- Bake the Cake:
- Bake in the preheated oven for 50-55 minutes.
- Use a toothpick to test for doneness—the cake is ready if it comes out clean.
9- Cool and Serve:
- Remove the cake from the oven and allow it to cool in the mold.
- Once cooled invert it onto a serving plate and let it cool completely before serving.
Prep Time: 15-20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10-15 minutes
Servings: 12
Nutrition per Serving (approximate):
- Calories: 280
- Protein: 4g
- Fats: 15g
- Carbohydrates: 32g
Equipment:
- Mixing Bowls (3 sizes, generic)
- Hand Mixer (generic)
- Sieve/Strainer (generic)
- Measuring Cups/Spoons (generic)
- Gugelhupf/Bundt Cake Mold (generic)
- Toothpick (generic for testing)
- Serving Plate (generic)
Cooking Tips
- Soften the butter before using for easier mixing.
- Ensure each egg is fully incorporated before adding the next.
- Sieve dry ingredients to eliminate lumps and to aerate the flour.
- Alternate adding dry ingredients and cream to maintain batter consistency.
- Bread crumbs assist in easy release and add texture to the cake's crust.
- Perform the toothpick test for a perfect bake.
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Tiikerikakku (Tiger Cake)