The astrid cake is baked with the help of Anders Wikström, who won the Whole Finland Baking competition. The cake, glazed with cream cheese, has a succulent lemon base and is decorated with blueberries.
200 g of soft butter
2 dl icing sugar
Grated 1 peel of lemon
2 1/2 dl potato flour
1 teaspoon baking powder
4 tablespoons milk
40 g butter
6 dl icing sugar
1 1/2 teaspoons vanilla sugar
lemon balm leaves
1. Make a cake. Whisk the butter and sugar into a light foam. Add the eggs one by one, beating. Mix the dry ingredients and the grated lemon zest together and add to the mixture.
2. Pour the dough into a greased and floured pan (approx. 20 x 30 cm) or a loose bottom pan with stretched baking paper on the bottom. Bake in the oven at 175 degrees for about 30 minutes until the cake is yellowish brown. Remove from the pan and allow to cool.
3. Prepare the frosting. Put the milk and butter in a saucepan and heat until the butter has melted. Add icing sugar and vanilla sugar and beat until smooth. When the icing is thick, pour it over the cake and spread evenly. If the frosting is too thick, you can add a drop of milk.
4. Allow to cool. Garnish with blueberries and lemon balm leaves.