It only takes a moment to make this Easter cake.
Almond and raisins give this social cake more flavor. Inka Soveri
Chef Risto Mikkola confesses to being a badass. And it’s so fitting for Easter time.
With Pasha in mind, Mikkola developed what is guaranteed to be the easiest sweet treat for Easter.
– This time I took the instructions from Tiktok and modified it a little, Mikkola states.
Mikkola took on a recipe that went wild with the name Japanese cheesecake. The name comes from the fact that the phenomenon is said to have originated from a video by a Japanese content producer, otherwise there is nothing particularly characteristically Japanese about the cake.
Like hits in general, this “cake” is also a very reduced dessert. Nothing is whipped, fried or frozen. Although this super easy curd cake is quick to make, it does require some time in the fridge.
The best result comes if the cake is allowed to season overnight. Then the cookies have time to absorb the moisture of the yogurt and soften. The end result is soft, spoonable and delicious.
Mikkola’s variation was made just for this moment. Since curd is eaten at Easter, Mikkola changed the original recipe to yogurt curd, but of course the cake can also be made in yogurt.
Instead of the Biscoff biscuits that were in the original recipe, Mikkola uses Bastogne biscuits, which have a caramel-like taste brought by candy sugar.
Mikkola’s curd cake gets its bad taste from raisins and lemon.
– The lemon peel is an important part. The raisins soften and become juicy in the lemony sugar broth. They turn out completely different than if you put dry raisins in curds.
The finishing touch is made with almonds and cardamom. According to Mikkola, cardamom gives the dish a granny’s bun flavor.
Grate roasted almonds over the cake. Product information: Kespro special wholesale Inka Soveri
Tiktok Curd Cake
1 kg vanilla curd or thick unflavored yogurt (e.g. Turkish or Greek)
1 box of Bastogne Duo vanilla cookies
1 dl powdered sugar
Zest and juice of 1 lemon
300 g raisins
100 g of sugar
2 dl of water
2 tsp cardamom
roasted almonds
1. Put 2 dl of water, lemon juice, sugar and raisins in a pot. Boil the broth and let the raisins soak in the broth for a few hours.
2. Mix vanilla curd, icing sugar, lemon peel and juiced raisins in a bowl and pour into a serving dish.
3. Press the biscuits into the curd, wrap and leave to season overnight.
4. Make syrup from the remaining raisin broth.
5. Roast the almonds in a dry and hot pan.
6. Decorate the curd cake with syrup and grate roasted almonds on top.
Drink recommendation
The popular sweet and low-alcohol sparkling wine Gancia Asti Dolce (€13.29) is a classic choice to accompany the sweet delicacies of the festive table. The softness, sweet fruitiness and aromaticity of Italian Asti go well with desserts. Available from Alko and grocery stores.