We first made this in Edmonton at 1924 104th Street. Craving pannukakkua we opened Dad's Finnish cook book and decided to make this version. Rich and eggy it is much like a dressed up pannukakkua with a slightly more cakey texture.
Preparation Time: 25 minutes
Serves: 6 people
1 cup whipping cream
2 eggs
2 tablespoons sugar
1/2 cup white flour
1 1/2 tablespoons melted butter
1. Whip cream until stiff and set aside.
2. Beat together the eggs and sugar until light and lemon coloured.
3. Fold half the whipped cream into the egg mixture.
4. Sift flour over the cream-egg mixture; fold it in well, then repeat with melted butter.
5. Turn into a well-buttered 8/9" cake pan.
6. Bake at 375 degrees for 15 minutes.
Serve hot. Garnish with remaining cream and berries.
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