Perhaps I should first clear up that “Täytekakku” does not mean “Fruit & Cream Cake”. It means “filled cake” (very apt, as you’ll see). I just wanted to provide a slightly more descriptive title for this recipe! This cake features layers of vanilla sponge cake, sandwiched with whipped cream and jam, and topped with the fruit of your choice- very often you’ll see this one with strawberries, but it’s extremely adaptable to whatever seasonal fruit you’ve got in mind!
Why I Love This Recipe
I am a whipped cream enthusiast. I love those “lush” desserts that you find at church potlucks a lot. I’m also more and more partial to fruity desserts with every passing year. This cake ticks a lot of boxes!
I did a few experiments with this recipe. More detail below:
Vanilla Sponge Cake vs. Yellow Cake
Täytekakku is typically made with vanilla sponge cake (as it is in this recipe), but I was curious to experiment with using a more classic yellow cake for the layers as well. I ran a side-by-side of the yellow cake vs the vanilla sponge. The results: The flavor of the yellow cake was fabulous, but the tender crumb does not lend itself well to being layered with lots and lots of juice, cream, and fruit. It fell apart and did not keep well. It honestly did taste awesome, though. If you want to do this yourself, I’m definitely not going to tell you not to; I just decided that on balance, this one is better with a sponge cake.
Whipped Cream with Mascarpone vs. Cream Cheese
In Finland (and other parts of Europe) they have a dairy product called quark. I get the impression that this is a very versatile item, as you find it in tons of different kinds of recipes. Finnish täytekakku recipes tend to call for quark in the whipped cream. Being in Minnesota, I have no access to quark. I did some research and decided to attempt two substitutes: mascarpone and cream cheese.
This one was a no brainer. The cream cheese gave the whipped cream a kind of grainy texture, and a VERY distinct cream cheese-y taste. I love cream cheese frosting, but that wasn’t what I was going for here. Mascarpone, on the other hand, whipped up smooth and gorgeous!
I think that sums up my experiments… onto the cake!
Tools & Equipment for Fruit & Cream Cake
- Mixing bowls & a couple small bowls
- Handheld mixer
- Kitchen scale (I did not provide any measurements in cups in this one)
- Measuring spoons
- Cake pans (2 8-inch round)
- Parchment paper
- Cooling rack
- Cake leveler or large knife or dental floss
- Offset spatula (optional, I use to spread whipped cream on the cake layers)
- Small ladle (optional. I find it handy for drizzling the pineapple juice on the cake)
- Cutting board & knife, to cut fruit for your cake
Ingredients for Fruit & Cream Cake
For the sponge:
- All-purpose flour
- Baking powder
- eggs, separated into yolks and whites. There is a chance, if your yolks are very small, that you’ll need more yolks than whites: double check the weight of your yolks, per the recipe below. Yolks and whites should both be at room temperature.
- Cream of tartar (just a pinch!)
- Granulated sugar
- Vanilla extract
- Heavy cream (warm)
For the filling:
- Pineapple juice (you pour this on the layers! I’ve heard of using pineapple liqueur too, but I haven’t tried that).
- Heavy whipping cream, cold
- Mascarpone, cold
- Granulated sugar
- Vanilla extract
- Strawberry jam (or other, if desired)
- Fruit of choice-Strawberries are a common one.
Start by prepping your cake pans. Grease them with soft butter, then line the bottom with parchment paper. I do this by placing the pan on a sheet of parchment paper, tracing it with a marker, and cutting it out. You may also want to butter your cooling rack: this cake may very well stick to it otherwise.
Preheat the oven to 350 degrees Farenheit.
Make the Sponge
Sift together the flour and baking powder in a small mixing bowl and set aside.
Add your egg whites and pinch of cream of tartar to either a large mixing bowl, or the bowl of a stand mixer with the whisk attachment. Beat on medium speed for three minutes, until stiff peaks are forming.
Start gradually adding the granulated sugar and continue beating on med/high speed for 3 more minutes, until stiff and glossy.
Pour in the yolks and beat again, just until combined! Literally, for a handful of seconds.
Add the first half of the flour mixture and mix with a whisk, then add the rest and again mix with the whisk, until well combined.
Add the warm cream and vanilla and mix with a spatula, until just combined. Don’t deflate the cake!
Divide into the two prepared cake pans and bake for 18-20 minutes, until lightly browned, firm and a bit springy.
Run a knife around the outside of the cake and invert onto your cooling rack to cool completely.
Divide each layer in half with unflavored dental floss, a large knife, or a cake leveler.
Make the Filling & Assemble Fruit & Cream Cake
Add the whipping cream, mascarpone, sugar, and vanilla extract to a large mixing bowl and beat with a handheld mixer, beginning on low speed for 1 minute, and then increasing to medium speed for 2-3 minutes. Cream will double in volume and become very smooth and pillowy!
To assemble the cake, lay one layer on a cake stand or plate. Drizzle (I use a small ladle for this) one quarter of the pineapple juice over the cake. Scoop some whipped cream on and spread with an offset spatula.
Spoon strawberry jam on top of the whipped cream (I generally use a tablespoon or two per layer) and spread. Another option is to cook down some berries with sugar into a jammy syrup on the stovetop and spread those on there…yum!
Place the next cake layer on top of the jam and repeat x2! When the final cake layer is laid on top, drizzle the juice, then cover the whole cake with the remaining whipped cream.
Top the cake with your fruits of choice! Strawberries are used often for this cake, but the options are honestly endless. Strawberries, blueberries, raspberries, blackberries, kiwi, pear, plum… any fruit, especially one that’s in season, will be incredible!
Cut yourself a big ol’ slice and enjoy with some coffee!
Some Notes and FAQ’s
This keeps pretty impressively well, covered in the fridge. Chalk one up for sponge cake!
The whipped cream in the recipe makes enough to cover the whole cake kind of modestly. If you want to absolutely glob on the whipped cream (I’m with you!) then 1.5x or double the whipped cream recipe.
If you want to sub out the pineapple juice for the juice or liqueur of your choice, go for it! I do not recommend skipping it entirely, as you’ll probably find this cake kind of dry without it.
- For the vanilla sponge:
- 160 g all-purpose flour
- 1/2 tsp baking powder
- 7 egg whites
- Pinch cream of tartar
- 200 g granulated sugar
- 7 egg yolks (should weigh approx 140 g)
- 1/2 Tbsp vanilla extract
- 50g heavy cream, warm
- For the filling:
- 6 oz pineapple juice
- 300g heavy whipping cream (cold)
- 100g mascarpone (cold)
- 50g granulated sugar
- 2 tsp vanilla extract
- Strawberry jam
- 1 pint fresh fruit of choice
- Prep two 8 inch round cake pans by buttering generously and cutting a round of parchment paper to line the bottom. Set aside. You may also want to lightly butter or spray your cooling rack, or the cake may stick to it.
- Preheat oven to 350 degrees Farenheit.
- In a small mixing bowl, sift together flour and baking powder. Set aside.
- Add egg whites and cream of tartar to a large mixing bowl, and use a hand mixer to beat on medium speed for 3 minutes, until stiff peaks are forming. A stand mixer with a whisk attachment works too!
- Once the egg whites are glossy, start gradually adding sugar and beating at medium-high speed. Continue to beat about a total of 3 minutes- it should be very thick, stiff and shiny.
- Add the egg yolks and beat until JUST combined-like for several seconds. Don't over beat!
- Gradually add the flour mixture and combine with a whisk until well combined.
- Add the warm cream & vanilla extract and mix with a spatula, until just combined.
- Divide the batter between the two prepared cake pans.
- Bake 18-20 minutes, until the cakes are spring, firm, and lightly browned.
- Run a knife along the edge of the pans and invert onto the prepared cooling rack. Leave to cool completely.
- Cut each cake in half horizontally. I tend to prefer using unflavored dental floss for this; a large knife or a cake leveler work too!
- Add whipping cream, mascarpone, sugar and vanilla to a large mixing bowl. Using a handheld mixer, beat, first on low speed for a minute or so, and then increasing to medium speed. Beat for about 3 minutes, until doubled in volume and smooth, with soft peaks.
- Assemble the cake: Place one layer on a cake platter or plate. Drizzle 1/4 of the pineapple juice over the first layer.
- Spoon whipped cream onto the cake and spread with an offset spatula.
- Spoon strawberry jam, to taste (I do 1-2 Tbsp per layer) and spread over the whipped cream. It will get a bit.. mixed.
- Place the next cake layer on top of the jam and repeat with the juice, whipped cream, and jam. When the top layer is placed on top, add the juice and whipped cream, covering the top and the sides (if desired). I don't add jam to the top one.
- Cut your fruits as desired and add to the top and/or sides of your cake!
- Enjoy a large slice, preferably with some coffee!
- Store covered in the fridge. I've been impressed with the longevity of this one!
1. I've never tried it, but I'm told some use pineapple liqueur in place of the juice!
2. The recipe makes enough whipped cream to cover the entire cake, including between the layers, with a relatively modest coating. If you want to be super generous with the whipped cream, maybe make 1.5x or double the recipe.
Pin “Fruit & Cream Cake” For Later:
If you make this recipe, let me know how it went in the comments!
Also, if you share on Instagram, tag me @sisuhomemaker. I look forward to seeing your creations!