Finnish Caramel Cake (Kinuskikaka)
Baking and Desserts | Kazakhstani cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
You may not want to pour all of the caramel over the cake. The leftover caramel can be transferred to a glass jar for storage. It can be served with ice cream or spread on cookies.
Ingredients
- Butter - 5.2 oz
- Almond - 5 oz
- Chicken Egg - 3 pieces
- Brown Sugar - 9.4 oz
- Wheat Flour - 2.5 oz
- Almond - ¼ spoons
- Raw cane sugar - 5.2 oz
- Heavy cream - 8 fl oz
- Salt - to taste
- Lingonberry - to taste
Step by Step guide
Step 1
Preheat the oven to 347°F. Grease a 23 cm round springform pan.
Step 2
Melt the butter in a pot. Remove from heat and let it cool.
Step 3
Grind the almonds in a food processor until they are almost like flour.
Step 4
In a bowl, whisk the egg yolks with brown sugar (53 g) until frothy; all the sugar should dissolve, and the mixture should become light in color. Pour the oil into the yolk mixture and whisk everything together. Sift the flour and gently fold it into the mixture along with the ground almonds, almond extract, and salt. Mix until just combined, being careful not to overmix.
Step 5
In a separate, very clean bowl, whip the egg whites, preferably with a mixer, until soft peaks form. While continuing to whip, gradually add the cane sugar and beat until stiff peaks form. Gently fold the whipped mixture into the batter until well combined, trying to minimize mixing. Pour into the baking pan.
Step 6
Bake for 30–40 minutes. The pie is done when a toothpick or the tip of a knife comes out dry from the center. If the surface of the pie turns golden brown earlier (this may happen after 20 minutes of baking), remove the pan from the oven, cover it with foil, and return it to the oven.
Step 7
Remove the baked pie and let it cool, then take it out of the pan.
Step 8
Make the caramel sauce. In a saucepan, bring the cream and sugar to a boil. Cook over medium heat, stirring occasionally, for 30–40 minutes, until thickened. To check if the caramel is ready, dip a spoon into it, lift it out, and let it cool slightly. The caramel should be thick and cling to the spoon, similar to regular sugar caramel.
Step 9
Remove the caramel from the heat and let it cool slightly. Pour the warm, flowing caramel over the pie, drizzling it slowly. The caramel will thicken slightly on the surface of the pie, so don't worry if it seems to run down. Allow it to cool completely.
Step 10
Top with lingonberries. Slice the pie and serve.
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