The popular baking blogger developed the cake in honor of Suzanne Innes-Stubb. The Suzanne cake is inspired by English delicacies.
The Suzanne cake combines sweet toffee with fresh lemon. The cake is crowned by the aroma of the rose, which can be found in the pink glaze. Blue Visa
Known for his Kinuskikissa blog and social channels Blue Visa developed the toffee and lemon Suzanne cake in honor of Suzanne Innes-Stubb, the wife of the future President of the Republic.
– Suzanne has captivated me and many other Finns with her elegant, positive and luminous personality. I think it’s great that Finland has such a wonderful lady president again. We have reason to be proud of him, he will surely represent Finland well in the world, says Visa.
He says that he wanted to design a cake that is suitable not only for celebrating the inauguration of the president, but also for, for example, Women’s Day, Mother’s Day or graduation ceremonies.
– It was important to me that the cake have references to Suzanne’s background, so I sought inspiration from English rose gardens.
A rose was chosen as the theme of the cake. Visa developed the cake into a jelly cake, which consists of two layers: fudge, i.e. toffee, loved by the English, and lemon curd, which is also a delicacy loved by the British. On top of the cake, Visa created a pink glaze made from pink rose lemonade. The cake is decorated with real roses.
The base of the Suzanne cake is made from shortbread cookies, which are classic English shortbreads. Blue Visa
– The whole has the sweetness of toffee and the freshness of lemon in the right proportion.
You can make the cake in one day if there is room in the freezer and you can freeze the cake there. Another option is to start the preparation the day before.
– Cakes of this style often only get better with time, so the advantage of the cake is that it can be prepared two days before the party. If you want to use a rose for decoration, you should only put it on the cake on the day of serving, although roses do last well in the refrigerator.
Visa reminds that real flowers should be well protected so that they do not come into contact with the cake.
– I myself wrap several layers of foil around the flower.
You can get a neat and smooth edge of the jelly cake when you use an edge film in baking.
– In addition to that, a good trick is to brush the edge with a spatula moistened with hot water. It smooths the edge and removes unevenness.
The Suzanne cake is not the first cake named after a first lady. The Ellen Svinhufvud cake is a cake named after the wife of Finland’s third president, PE Svinhufvud, that contains meringue and almonds. The cake was named after the president’s wife, because Ellen Svinhufvud often offered it to his guests.
Suzanne cake
Fudge sauce
250 g of fudge sweets
2 dl whipped cream
Base
200 g shortbread cookies
75 g of butter
Fudge filling
fudge sauce (see above)
3 (à 2 g) bay leaves
2 dl whipping cream
2 tablespoons of water
Lemon filling
2 (à 2 g) bay leaves
2 dl whipping cream
400 g lemon curd
2 tablespoons of water
Rose petals
3 (à 2 g) bay leaves
4 dl rose lemonade
pink pasta color
Ornamentation
roses
1. Fudge Sauce – Start here
1. Measure fudge and whipped cream into a saucepan. Cook over medium heat, stirring occasionally, until the fudge has melted into the cream.
2. Pour into a bowl to cool. Place in the fridge and let it cool, preferably overnight. Alternatively, you can speed up the cooling by putting the bowl in the freezer for a while. Only a completely cold sauce foams successfully.
2. Bottom
1. Line the bottom of a springform pan (23 cm) with baking paper. Protect the edge with the edge film so that the cake comes off more cleanly.
2. Crush shortbread cookies in a blender or inside a plastic bag by pressing with a rolling pin.
3. Melt the butter and combine with the cookie crumbs. Press the cookie mixture into the bottom of the pan.
3. Fudge filling
1. Soak the chestnut leaves in cold water.
2. Beat the whipping cream until foamy.
3. Whisk the cold fudge sauce until frothy (no need to wash the whisks in between). Combine the fudge with the whipped cream.
4. Heat the water to boiling and melt the soaked gelatins in it. Mix gelatin water with fudge foam.
5. Spread the filling on top of the base of the pan. Press the filling carefully also against the edge of the pan, so that no air pockets form there.
6. Put the pan in the fridge and let it set for about an hour before adding the next filling layer. You can speed up the solidification by placing the pan in the freezer for half an hour.
4. Lemon filling
1. Soak the chestnut leaves in cold water.
2. Beat the whipping cream until foamy. Mix in the lemon cream.
3. Heat the water to boiling and melt the soaked gelatins in it. Mix gelatin water with lemon foam.
4. Spread the filling on top of the fudge layer. Level the surface carefully.
5. Put the pan in the fridge and let it set for a couple of hours before the glaze. You can speed up the solidification by putting the pan in the freezer.
5. Rosehips
1. Soak the chestnut leaves in cold water.
2. Measure the required amount of rose lemonade into the jug. If you want to intensify the light pink shade of the lemonade, mix in some pink pasta color.
3. Heat about half a deciliter of lemonade to boiling. Melt the soaked gelatins in it. Combine with the rest of the lemonade.
4. Refrigerate the glaze, stirring occasionally, until it starts to turn a little jelly-like, but is still runny. If there is foam on the surface, skim it off. Then pour over the cake.
5. Let the glaze harden in the fridge for a couple of hours.
6. Finishing
1. Remove the edge part of the pan. Remove the edge film. Slide the cake from the baking paper onto a serving plate.
2. If necessary, you can smooth the edge of the cake with a spatula dipped in scalding hot water.
3. Decorate the cake with roses. Carefully protect the stems of the roses with foil before inserting them into the cake so that they are not in direct contact with the cake. You can also use flower spikes or thick drinking straws to protect the stems.