Täytekakku

My Story

Täytekakku is our Christmas show-stopper. Growing up, it never lasted the full day—if there was any left, the first one awake the next morning got to finish it. Occasionally it was made for milestone birthdays, but Christmas was its true stage. When I moved interstate, I carried the tradition with me, and now it’s my “signature dish.” Friends in Darwin can’t pronounce the name, so they call it Heavy Cake—and it’s the reason I get invited to multiple Christmas parties each year. Täytekakku means more than cake to me; it’s tradition, nostalgia, and a ticket to togetherness.

Recipe

Ingredients (serves ~10):

4 eggs
1 cup (200 g) caster sugar
1 cup (125 g) plain flour
1 tsp baking powder
1 tsp vanilla extract
2 cups (500 ml) whipped cream
Jam (strawberry or other berry)
Fresh fruit (strawberries or seasonal berries)

Method

Cooking Instructions

Whisk eggs and sugar until pale and thick.

Fold in sifted flour, baking powder, and vanilla.

Bake in a lined 20 cm round tin at 180 °C for ~25 minutes.

Slice into three layers. Brush with milk or juice if desired.

Layer with jam and cream. Top with cream and fresh fruit. Chill before serving.

Täytekakku on a festive table, showcasing its three layers of light sponge cake filled with whipped cream and jam, topped with fresh strawberries and blueberries. The cake is elegantly decorated with a dusting of icing sugar, set against a backdrop of Christmas decorations, creating a warm and inviting holiday atmosphere. The image captures the essence of Finnish Christmas traditions.