The winner of the jubilee cake competition organised in honour of the anniversary of the Republic of Estonia is the cloudberry and cottage cheese cake with black bread and caraway schnapps. The cake, which won both the people's and the jury's vote, will adorn the table at the President's reception on 24 February, but everyone can make it at home as well. Solo Sokos Hotel Estoria certainly recommends it.
The competition organised by the Nami-Nami portal received 66 entries and the winning cake was created by Marju Männik, who works as the pastry chef at Café Rukis in the Old Town of Tallinn.
EV100 jubilee cake
80 g dark chocolate
50 g butter
50 g peanut butter or hazelnut paste
50 g of crushed digestive biscuits or wafer crumbs
50 g crushed toasted black bread
30 g sugar
350 g cloudberries
100 g jam sugar
30 g water
20 g Kristallkümmel caraway liqueur
5 sheets of gelatin (10 g)
8 g gelatin (4 sheets)
120 g milk
200 g white chocolate
50 g Kristallkümmel caraway liqueur
200 g 35% cream (whipping cream)
150 g cottage cheese
Lichen in caramel:
100 g water
100 g sugar
3 g citric acid (optional)
roasted rye bread crumbs
Prepare the caramelised lichen: heat the sugar and water until you get an even syrup. Add the citric acid if you would like a tarter taste. Dip the lichen in the syrup and leave to dry on baking paper overnight.
Make the base: melt the chocolate. Add the butter, peanut butter, wafer, bread and sugar. Mix until even. Press the dough into a springform cake tin (20 cm) and put in a cold place.
Cloudberry filling: soak the gelatin sheets in cold water for 5 minutes. Heat the cloudberries, jam sugar and water. Boil for 5-10 minutes. Remove from heat, add the gelatin sheets after squeezing them dry and then add the caraway liqueur. Pour the cooled cloudberry filling on the bread base. Leave to cool for about 30 minutes.
Filling: Soak the gelatin cold water. Heat the milk, add and melt the gelatin sheets. Pour the mix on chopped white chocolate and mix until even. Whip the cream until stiff. Add the cottage cheese. Mix the whipped cream filling with cooled white chocolate filling. Add the caraway liqueur and pour into the cake tin. Leave in a cold place overnight.
Decorate with cloudberries, toasted rye bread crumbs and the caramelised lichen.