"PIECE OF CAKE"

SOME 10 000 FANS GATHERED TO LISTEN SAARA @ THE HELSINKI-CATHEDRAL.

Ladies and gentlemen, meet THE GIRL, who made the whole Finland dizzy.
Her name is SAARA AALTO. "X-factor-UK- 2016" was the stage, and our Saara was the only foreign competitor. She's a fighter; not only did she survive, but got honourably all the way to the finals, and became the first runner up! Now all the doors are wide open for this multi talented, yet  modest, super star.

SAARA IS ALSO THE TABLOID-QUEEN.

CLICK HERE TO LISTEN "Saara & Adam Lambert"

This real life Cinderella story is an inspiration to many. Saara herself is a charming combination of hard worker, positive thinker and "suomalainen sisu" (= Finnish guts=never giving up FINN-attitude).

"Taste of my Finland" kept in mind Saara's affection for Disney princesses, pink colour and lush finish. The upshot: SAARA's victory-cake; crunchy meringue, roasted chestnuts filling, rose-scented cream-cloud and dark CHOCOOLATE. CHEERS SAARA 🏆

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SAARA'S VICTORY CAKE

meringues:
2 organic egg whites
white caster sugar to your taste
1 teaspoon corn starch
(1 tablespoon cointreau)

chestnut puree:
2 dl chestnuts
3 dl water
1 dl sugar
1 vanilla pod

rose-scented whipped cream:
double cream
sugar
rosewater
red food colouring

dark chocolate for finishing touch

MERINGUES:
Whisk the egg whites until stiff peaks form, then whisk in the sugar and corn starch (and cointreau). Using a large serving spoon, drop spoonfuls of meringue onto baking sheets lined with baking paper. Bake in 50℃ oven for an hour, or until the meringues are crunchy.


CHESTNUT PUREE:
Cut a cross in the chestnut shell. (It's easiest to lie the flat side down on the table and to cut the X on the rounded side). Roast chestnuts in a 200℃ oven for 20 minutes (until you see the skin peeling off). Peel the chestnuts, one at a time, (remember to remove also the inner skin). 

Place the peeled chestnuts into a saucepan, cover with water. Add halved vanilla pod and sugar. Let boil until the chestnuts are tender. Then discard the vanilla, and puree the chestnuts with syrup. 


ROSE-SCENTED WHIPPED CREAM:
Whip the cream to soft peaks, then whisk in the rosewater and sugar. Colour the cream with red food colour. 

ASSEMBLING:
Top each meringue with chestnut puree, and whipped cream. Drizzle with melted chocolate. 

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