he secret of Estonia is Kama. Kama is Estonian traditional finely milled flour mixture.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is a perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready! How to do kama, find out it here.
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:)
This cake is So Estonian:) Bitter-sweet taste of Kama is complemented with sweet and sour cowberries.
I have been studying many dictionaries to find out which is the right translation: cowberries or lingonberry. And still, I do not know the right answer.
These berries grow in a pine forest, They want and like the sunny and dry place. Usually, there are some wild blueberries and Lactarius Rufus are in neighbours.
anyway, no difference what name these berries has. Important is that cowberries are delicious, healthy and suits practically in every savoury dish and in sweet cakes.
Estonian Kama Roll with Cowberries. Kama ja pohlarull
Exotic and different sweet Kama taste complemented with tart cowberries
- 6 eggs
- 4-5 tablespoon sugar
- 6 tablespoon kama. Look at for recipe
- 1 teaspoon baking powder
- 100 g cowberries or jam
- 1 tablespoon sugar
- 200 g quark. Look at for recipe
- 1 dl 35% cream
- Preheat the oven to 180 C
- Cut a piece of greaseproof paper to fit the base of a tin
- Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour. Sift in the kama mixed with baking powder, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge.
- Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch.
- Lay out a sheet of baking paper on your work surface. Dust it with caster sugar.
- Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down).
- Roll. Use the paper to keep the roll tight, Leave the roll with the seam side down to cool.
- Unroll cooled sponge. Whisp cream and quark, season with sugar. Using a spoon, spread the jam or berries and quark cream evenly onto the sponge,
- Roll. Use the paper to keep the roll tight
- Dust with a little caster sugar or icing sugar and serve.