Olkiluoto3torttu 2025

It is the third time we have celebrated Olkiluoto3 päivä. I overshot the original goal of making the OL3 torttu lactose-free and made it vegan this time. I'm not super happy with the vegan white chocolate - at that price it would make sense to switch to something different, like mantelijauhe. Anyway, here is the recipe:

• digestive biscuits 585g (Xtra Digestive täysjyvävehnäkeksi are cheap and good)
• vegaani valkosuklaa 250g (I used one from dammenberg suklaatehdas. It was in “american” section in k-market for some reason)
• hasselpähkinä (~1kg)
• flora plant cream 31% 1410g
• aito kaurajuoma 200g (replacement for milk)
• musta tahini 184g (likely unavailable locally - I bought it online from Portugal this time)
• sokeri 200g
• water
• agar agar

• A fridge and a freezer. Enough free space in the freezer to remove one of the drawers
• An oven and a baking tray
• A square, adjustable baking frame - I used the 30x30cm TÅRTBAK from IKEA
• Baking paper
• Some thick plastic foil/sheets: they are used to separate the baking frame from the cake. Without it opening the frame will likely damage the cake. Also the cake ended up being a bit taller than the frame, so without it you need to scale the amounts of ingredients down by ~10%. I've cut 4 pieces from stiff document sleeves (I have a lot of spare ones in case you want to try the recipe).
• A chopper (for making the hazelnut paste and crushing cookies)
• Some tool to make a whipped cream with
• A large bowl (having more than one will be useful)
• An electronic kitchen scale and volume measuring equipment

• Roast the hazelnuts: you can use temperature between 150-175°C, the higher the quicker is the process, but also the easier it is to overdo the roasting. The peels should crack and the nuts should get light brown/orangey in color. To monitor the process, check what do they look like on the inside and taste them.
• Remove the peels from the nuts (you don't need to be very thorough, mixing the nuts in a towel is enough). Let them cool a little bit and put them in the chopper. After some minutes of chopping you should produce hazelnut butter. You probably want to do it in 2 or 3 batches, depending on the size of the chopper.
• You can prepare the paste ahead of time and keep it in the fridge.

• Put 480g (32 cookies, if you use the ones I've listed) biscuits into the chopper and mix/chop well.
• Transfer to a bowl and mix in 154g of black tahini
• Put a baking sheet on the baking tray, and put the baking frame on top. Depending on the shape of the tray you make not be able to use the maximum size of the frame, but it should be close enough.
• Put the tahini-biscuit mix into the frame and spread evenly.
• Bake in 150°C for 10-15 minutes. This is just to solidify the mix.
• Allow it to cool down outside of the oven
• Install the plastic sheets - we do it now, because they would be destroyed in the oven
• Put the whole thing into the freezer (with the baking tray). Just remove one of the drawers and put the baking tray in

• Prepare the same way as the base, just don't use the frame - the topping will be sprinkled on top of the cake at the end.

• [you can create a mix of hazelnut paste, cream and sugar in one big batch, then just separately whip the required amount of cream for each layer, and prep and add the agar]
• each layer calls for: 310ml of cream, 266g of the hazelnut paste, 65g of sugar and ~4.5g of agar powder
• separate 30ml of the cream, and use the remaining 280ml to make a whipped cream. Store the whipped cream in the fridge.
• add the 65g of sugar to the 30ml of cream and put on low heat/water bath (I used a metal mug, which I put on an frying pan with some water to buffer the heat and avoid burning the cream). Mix to dissolve most of the sugar.
• Add the cream-sugar mix to the 266g of hazelnut paste, mix well.
• Add 1/4 of the whipped cream to the hazelnut paste and mix gently
• Combine the paste with the rest of the cream
• Prepare agar: combine it with ~22g of cold water (!), mix to dissolve, and heat it up until boiling.
• Mix the agar solution into the cream/hazelnut by pouring it in while mixing (use a mixer - agar solidifies very quickly)
• Remove the baking tray from the freezer, put the mix into the baking frame and spread somewhat evenly - it won't be perfect, don't worry too much
• Put the tray back into the freezer and give it some time to solidify (~30 minutes)
• Start working on the next layer

• each layer calls for: 100ml of kaurajuoma, 240ml of cream, 128g white chocolate, 3.25g of agar
• whip the cream (all of it)
• melt chocolate in the kaurajuoma using microwave of a water bath, mix well
• let it cool a bit and mix it gently with the whipped cream - the mix will be more of a liquid than the hazelnut, don't worry
• prepare agar like before and mix with the chocolate/cream mix like before
• Remove the baking tray from the freezer, pour the mix, help it to spread in the corners
• Put the tray back into the freezer and give it some time to solidify (~30 minutes)
• Start working on the next layer

• once the last layer solidified sprinkle it with the topping
• transfer the cake from freezer into fridge the night before serving (idk how long it takes to defrost, this was enough when serving in the late afternoon)

• fat: 31.5% (saturated fat: 11.7%)
• carbohydrates: 22.5% (12.9% sugar)
• fiber: 3.3%
• protein: 4.9%
• salt: 0.24%