Perfect date cake

Number of portions12 Pieces

Preparation time

About 2 hours (of which 60 min active)

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The date cake rises to a new level when it is turned into a layer cake. The cake is filled with fresh lingonberry compote and velvety caramel foam.

Sponge
250 g	(1 pkg) of pitted dates
2 1/2 dl	strong coffee drink
150 g	butter
1 1/2 dl	brown sugar
2 pcs	eggs
2 1/2 dl	wheat flour
1/2 dl	potato flour
1 1/2 tsp	baking powder
Caramel foam
85 g	(1 pkg) organic chocolate (caramel and sea salt)
400 g	(2 tubs, 200 g each) unflavoured cream cheese
2 dl	(1 carton) whipping cream
2 dl	(1 carton) 2 dl caramel sauce
Lingonberry compote
1 1/2 dl	lingonberries (frozen)
1 dl	sugar
In addition
	piping bag
	piping tip
	lingonberries
	(soft silver pearls)

1.
Tighten the baking paper onto the bottom of the springform pan (diameter 18 cm). Place baking paper strips on the rims.
2.
Cut the dates into a few pieces. Boil the dates and coffee on low heat for about 10 minutes. If necessary, purée until smooth. Dice the fat and mix in with the date purée. Once the fat has melted, add the sugar and mix. Add the eggs and mix well. Combine the dry ingredients and add them to the dough. Stir quickly until smooth. Do not stir too much so that the dough does not toughen.
3.
Pour the dough into a pan and bake at the bottom level of the oven at 175 °C for 60–70 minutes. Check doneness with a small stick. Turn the cake over after it has cooled, wrap it in plastic wrap and allow it to rest in the refrigerator.
4.
Prepare the lingonberry compote. Cook the lingonberries and sugar on low heat for 10 minutes. Allow to cool. Let set in the refrigerator for a few hours.
5.
Prepare the foam. Cut the chocolate into pieces and put it into a microwave-safe bowl. Melt in the microwave oven at low power at short intervals, stirring occasionally. Foam the cream cheese, cream and caramel into a firm foam. Whisk the slightly cooled chocolate into the foam.
6.
Assemble the cake. Cut the sponge into three layers. Place the bottom layer onto the serving dish with the cutting surface up. Spread about ½ dl of the foam on the layer and spoon half of the compote onto the surface. Place the middle layer on top of the filling and fill as above. Lift the last layer on top with the cutting surface down.
7.
Apply the foam to the top and edges of the cake in a thin layer. Spoon the rest of the foam into a piping bag equipped with a piping tip and pipe it onto the edges of the cake. Garnish with chocolate and berries.

Recipes|Baked goods

Perfect date cake

Name: Perfect date cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12 piece
Ingredients: 250 g (1 pkg) of pitted dates; 2 1/2 dl strong coffee drink; 150 g butter; 1 1/2 dl brown sugar; 2 pcs eggs; 2 1/2 dl wheat flour; 1/2 dl potato flour; 1 1/2 tsp baking powder; 85 g (1 pkg) organic chocolate (caramel and sea salt); 400 g (2 tubs, 200 g each) unflavoured cream cheese; 2 dl (1 carton) whipping cream; 2 dl (1 carton) 2 dl caramel sauce; 1 1/2 dl lingonberries (frozen); 1 dl sugar; piping bag; piping tip; lingonberries; (soft silver pearls)

rating4,3/5

(12)reviews

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Number of portions12 Pieces

Preparation time

About 2 hours (of which 60 min active)

The date cake rises to a new level when it is turned into a layer cake. The cake is filled with fresh lingonberry compote and velvety caramel foam.

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Ingredients

Quantity	Ingredient
Sponge
250 g	(1 pkg) of pitted dates
2 1/2 dl	strong coffee drink
150 g	butter
1 1/2 dl	brown sugar
2 pcs	eggs
2 1/2 dl	wheat flour
1/2 dl	potato flour
1 1/2 tsp	baking powder
Caramel foam
85 g	(1 pkg) organic chocolate (caramel and sea salt)
400 g	(2 tubs, 200 g each) unflavoured cream cheese
2 dl	(1 carton) whipping cream
2 dl	(1 carton) 2 dl caramel sauce
Lingonberry compote
1 1/2 dl	lingonberries (frozen)
1 dl	sugar
In addition
	piping bag
	piping tip
	lingonberries
	(soft silver pearls)

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Preparation (Oven 175°C)

1
Tighten the baking paper onto the bottom of the springform pan (diameter 18 cm). Place baking paper strips on the rims.
2
Cut the dates into a few pieces. Boil the dates and coffee on low heat for about 10 minutes. If necessary, purée until smooth. Dice the fat and mix in with the date purée. Once the fat has melted, add the sugar and mix. Add the eggs and mix well. Combine the dry ingredients and add them to the dough. Stir quickly until smooth. Do not stir too much so that the dough does not toughen.
Quantity Ingredient
250 g (1 pkg) of pitted dates
2 1/2 dl strong coffee drink
150 g butter
1 1/2 dl brown sugar
2 pcs eggs
2 1/2 dl wheat flour
1/2 dl potato flour
1 1/2 tsp baking powder
3
Pour the dough into a pan and bake at the bottom level of the oven at 175 °C for 60–70 minutes. Check doneness with a small stick. Turn the cake over after it has cooled, wrap it in plastic wrap and allow it to rest in the refrigerator.
4
Prepare the lingonberry compote. Cook the lingonberries and sugar on low heat for 10 minutes. Allow to cool. Let set in the refrigerator for a few hours.
Quantity Ingredient
1 1/2 dl lingonberries (frozen)
1 dl sugar
5
Prepare the foam. Cut the chocolate into pieces and put it into a microwave-safe bowl. Melt in the microwave oven at low power at short intervals, stirring occasionally. Foam the cream cheese, cream and caramel into a firm foam. Whisk the slightly cooled chocolate into the foam.
Quantity Ingredient
85 g (1 pkg) organic chocolate (caramel and sea salt)
400 g (2 tubs, 200 g each) unflavoured cream cheese
2 dl (1 carton) whipping cream
2 dl (1 carton) 2 dl caramel sauce
6
Assemble the cake. Cut the sponge into three layers. Place the bottom layer onto the serving dish with the cutting surface up. Spread about ½ dl of the foam on the layer and spoon half of the compote onto the surface. Place the middle layer on top of the filling and fill as above. Lift the last layer on top with the cutting surface down.
7
Apply the foam to the top and edges of the cake in a thin layer. Spoon the rest of the foam into a piping bag equipped with a piping tip and pipe it onto the edges of the cake. Garnish with chocolate and berries.
Quantity Ingredient
piping bag
piping tip
lingonberries
(soft silver pearls)

Tip: You can prepare the sponge and lingonberry compote the day before.

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Not calculated into nutrition table: pursotinpussi, tylla, puolukoita, (hopeahelmiä).

Source: Finnish Institute for Health and Welfare, Fineli