Dry cakes, or coffee cakes, have once again found their place in Finnish coffee tables.
The softness of the cotton cake is crowned by a delicious icing. Wind Lindgren
The dry cake trend is strongly visible on social media, where hobby bakers share their cake images and tips with each other.
The new arrival of dry cakes is no wonder, as who could resist the smell of a maturing spicy dry cake floating in the oven.
The name of the dry cake may be confusing, as the cake doesn’t really have to be dry. A good coffee cake is soft, succulent and even a little moist, so far from dry. Indeed, the name suggests that the dry cake is not split and filled like filling cakes.
The icing, on the other hand, is great for dry cakes, although many cakes taste good without it.
The cotton cake, as the name implies, is cotton soft. The secret of softness lies in the potato flour.
Golden beach cotton cake
Cake dough:
250 g butter or margarine
3 dl sugar
3 eggs
4 dl potato flour
1 teaspoon baking powder
1.5 teaspoons vanilla sugar
Frosting:
100 g of unflavoured cream cheese
60 g of room temperature butter
about 4 dl icing sugar
1 tablespoon lemon juice
1. Beat the eggs and sugar until fluffy.
2. Mix the dry ingredients together in another bowl.
3. Turn the flour mixture into egg-sugar mousse.
4. Melt the fat. Add the hot fat to the dough, beating well.
5. Pour the dough into a carefully greased and floured ring pan. Bake at 180 degrees for about 50 minutes. Check maturity with a stick and allow the cake to cool before setting aside.
6. To prepare the frosting, mix all the frosting ingredients together in a bowl. If the icing feels too stiff, gently add the lemon juice.
7. Spread the icing on the cake with a knife.
The story was originally published on July 3, 2021.