Finnish Curd Cake
Submitted by Voriol
Finnish curd cake (rahkakakku) built on a buttered breadcrumb crust with sieved cottage cheese, cardamom, ginger, and citrus zest folded through a tender flour batter.
YIELD
1 cakePREP
30 minCOOK
60 minREADY
90 minThis Nordic classic, known in Finland as rahkakakku, uses cottage cheese pressed through a sieve as the dairy backbone instead of cream cheese or quark. The result sits somewhere between a cheesecake and a tender butter cake, with a lighter crumb than its American cousin.
The breadcrumb crust is the part that catches first-time bakers off guard. You butter the pan generously, pour in dry crumbs, then rotate and shake until every surface holds a thin coat. Chilling locks them in place before the batter goes in.
Cardamom and ginger carry the spice load here, with orange and lemon zest cutting through the dairy richness. This is a Scandinavian flavor signature that distinguishes the cake from softer, vanilla-forward bakes.
Sieving the cottage cheese matters. It breaks down the curds so the texture stays smooth instead of pebbly, and skipping this step is the most common reason home versions turn out grainy.
Chef Tips
- Press the cottage cheese firmly through a fine-mesh sieve with the back of a spoon for the smoothest crumb.
- Toast the breadcrumbs lightly before coating the pan for a deeper nutty edge.
- Crack open whole cardamom pods and grind the seeds fresh if you can, the aroma fades fast once ground.
- A springform pan releases the crumb crust cleanly without tearing.
Variations
- Swap orange and lemon zest for cardamom-spiced apple slices fanned on top before baking.
- Replace cottage cheese with quark or farmer cheese for a more traditional Finnish texture.
- Add a handful of golden raisins soaked in warm water for sweet pockets through the cake.
Ingredients
Directions
Butter the baking dish , pie pan, or springform pan until generously coated.
Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well.
The crumbs should completely coat the inside of the pan.
Chill briefly to set the crumbs and then fill with the desired filling.
CAKE: Preheat the oven to 325℉ (160℃).
Sift together the flour and baking powder and set aside.
Press the cottage cheese through a sieve.
In a large mixing bowl, beat the eggs and the sugar until they are frothy.
Add the spices and fruit rinds.
Add the cottage cheese and blend all the ingredients well.
Stir in the butter, then add the dry mixture, mixing well.
Pour the mixture into the prepared crust and bake for 1 hour.
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