Tiikerikakku

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):