Wednesday, September 14, 2011

Cloudberry caramel cake (lakka-kinuskikääretorttu)

I baked this delicious thing for an international potluck at my son's Montessori school. It is a variation from a Finnish popular cake, a rolled cake. It is super fast and easy to make. It is called Kääretorttu (rolled tart, a rolled cake). I don't have a photo, but by clicking this link you will see pictures of the cake roll.

Cloudberry caramel roll
gluten free, dairy free, corn free, soy free, egg free

1 cup potato or tapioca starch
1/3 cup superfine rice flour (or starch or some other gluten free flour)
2 tsp baking powder (gluten and corn free)
1 tsp vanilla extract (gluten free)
3/4 cup coconut crystals or sugar
3/4 cup and 2 tbsp milk alternative
2 tbsp vegetable oil

Line an inch deep baking sheet with parchment paper. Oil the paper. Pour the dough on it and bake in oven in 435 F for 8 to 10 minutes. Let it sit for a bit and then spread good stuff on it. I used caramel sauce (recipe below) and cloudberry jam from IKEA. A traditional and delicious way to stuff it would be whipped cream (or rice whipped cream from Wholefoods Market) and fresh strawberries...

Caramel sauce

1 1/3 cups water or (alternative) milk
1/2 cup coconut crystals or sugar
1/4 cup agave/coconut nectar
4 tbsp potato starch
3 tbsp coconut oil

Put all ingredients except the oil in a pan and mix while getting it to boil. Turn off the stove and add the oil. Mix until blended.
Spread on a cake or pour in molds to make candies (you might have to use actual sugar to get the candies to harden, but I am not sure).

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