Fresh Licorice Cake with Sweet Licorice

Fresh Licorice Cake with Sweet Licorice

A surprisingly soft, rich and balanced cake with a taste of real sweet licorice - designed for those who want to offer something simple but exceptional.

Ingredients (8–10 pieces)

Bottoms

• 100g butter

• 2 eggs

• 2.5 dl granulated sugar

• 1 cup sour cream

• 2 tbsp cocoa

• 1.5 dl wheat flour

• 1 teaspoon baking powder

• 1 teaspoon vanilla sugar

• 1 pinch of salt

Licorice cream

• 200 g cream cheese (e.g. Philadelphia)

• 2 dl whipping cream

• 1 dl icing sugar

• 1.5 tbsp licorice powder

• 80 g finely chopped Finnish sweet liquorice (our classic candy)

Decoration

• A few whole pieces of Finnish sweet licorice

• Fresh herbs or mint

• Possibly a little icing sugar to dust over

Here's how you do it

1. Bake the bottoms

1. Set the oven to 175°C. Butter and flour two baking tins (approx. 18–20 cm in diameter) or bake in one tin and divide in half.

2. Melt the butter and let cool. Beat the eggs and sugar until fluffy in a bowl.

3. Stir in the butter and sour cream.

4. Mix the dry ingredients in a separate bowl and fold them into the batter.

5. Pour into the molds and bake in the middle of the oven for about 20–25 minutes. Let cool completely.

2. Make the licorice cream

1. Whip the cream lightly.

2. Beat the cream cheese with icing sugar and licorice powder until creamy.

3. Carefully fold in the cream and finely chopped licorice. Refrigerate for at least 30 minutes.

3. Assemble the cake

1. Place a base on a dish. Spread half of the cream.

2. Add the next layer and cover with the rest of the cream.

3. Top with whole pieces of our sweet licorice, a sprig of mint or lemon balm, and dust with icing sugar.

Serving tips

Serve with a dollop of lightly whipped cream or an espresso. The cake keeps well in the refrigerator for 2–3 days and the flavors mature nicely over time.