Valentine’s Day is the perfect reason to bake alexander cakes.
Friendship is often celebrated with sweet treats. What could be a better pastry than pink alexander cakes?
Needless to say, this rectangular and cereal-based cake filled with raspberry jam, named after the Russian Emperor Alexander I (1777–1825), is not a classic.
According to one story, the pastry was developed by Antonin Carême, who visited the emperor’s court. According to other information, it was created by Swiss sugar bakers.
Alexander I made three trips to Turku, at which time he was offered the biggest party for bread. Alexander I’s role in Finland was significant, as the autonomy he granted was a step towards independence.
Developed in the early 19th century, the alexander cake is the oldest cake named after Finland.
Alexander pastries are easy to make yourself. The cereal dough base gets succulent from the jam, which in some recipes may be made from an apple, but the raspberry is genuine and original.
Also the chef of Pippuri.fi Risto Mikkola there are fond memories of alexander cake.
– In the early 1990s, I worked in Katri Antelli’s party services. Alexander cake was a favorite of all time, which customers ordered all the time, but even more during the festive seasons, Mikkola says.
The shortbread plate could be used to cut pastry pieces of many sizes, for example into cocktail pieces or dessert pastries.
You can find alexander cake on the cold shelf of even small grocery stores next to another classic bebe cake.
– In all its simplicity, it has a mouthfeel and taste that works, Mikkola analyzes.
The chef even throws himself a little poetic when he finds that the Alexander cake exudes the color, warmth and caring of love.
Alexander pastries
Base:
200 g of butter
1 dl sugar
4 dl wheat flour
1 egg
1. Knead room temperature butter, sugar and flour into a crumbly mixture. Add the egg and mix the dough until smooth.
2. Roll out the dough into a rectangular sheet about 1/2 cm thick between two sheets of parchment paper. Move to the sheet metal. Leave the baking paper under, but remove the top paper. Bake in the center of the oven at 175 degrees for about 20 minutes or until the plate is cooked and slightly colored. If necessary, turn the damper to cook the plate evenly. Allow to cool slightly. Cut the plate in half.
3. Carefully remove the cake plates from the baking paper. Spread raspberry jam on the surface of another plate. Lift the second disc.
4. Finish the frosting. Gradually add the lemon and raspberry juice to the icing sugar, ie use it only enough to get a suitable supple mixture. Put the mixture in an extruder bag. Cut a small (1-2 mm) hole in it.
5. Apply the frosting to the surface of the pastry plate by extruding from the extruder bag while applying with a spatula dipped in hot water.
Filling:
1 dl raspberry jam
Frosting:
4 dl icing sugar
1 tablespoon lemon juice
about 1 1/2 tablespoons raspberry juice
3 dl whole milk
100 g of dark chocolate
1. Boil the milk in a saucepan, add the chocolate to the mixture and mix until smooth. Serve the cocoa immediately.
marshmallows
toothpicks
1. Put the marshmallows on the toothpicks, burn a little with a gas burner and decorate the cocoa glass with the burnt marshmallows.
As a partner for a delicious mouth-watering pastry and other Valentine’s Day delicacies, the chef recommends a sparkling and sweet dessert wine from northern Italy. Gancia Moscato d’Asti is perfect as a cup for sweet pastries and can be found e.g. well stocked grocery stores.