Runeberg Torte is a very traditional Finnish pastry. A salute to Finland's national poet Johan Ludvig Runeberg, invented by his wife Fredrika.
- butter 125 g
- brown sugar 100 g
- egg 2
- cream 100 mL
- punch (or rum) 50 mL
- vanilla extra 1 teaspoon
- flour 100 g
- breadcrumbs 35 g
- crushed almond 40 g
- ground almond 40 g
- cardamon powder 2 teaspoon
- cinnamon powder 2 teaspoon
- clove powder 1 teaspoon
- baking powder 1 teaspoon
- water 100 mL
- punch (or rum) 100 mL
- brown sugar (if you use rum, add 1T more) 2 teaspoon
- powder sugar 3 tablespoon
- water 1 teaspoon
- raspberry jam
- cupcake mold (or paper cup) 6
- cooking paper
- hand blender (or whipper)
- Take butter in room temperature.
- Combine all powders, from flour to baking powder, in a bowl. Mix well.
- Preheat oven to 200 degrees Celsius.
- Mix butter, sugar and vanilla extract, whip fluffy.
- Add one egg at a time and mix well in between.
- Add punch or rum. Mix well.
- Put 1/3 of mixed flour and mix well. Then add 1/3 of cream and mix well. Continue until everything is mixed together.
- Put dough into the molds.
- Traditional model can be made from paper cup and baking sheet, see picture.
- Bake in the oven for 20-30 minutes.
- Mix water and sugar in a small pan.
- Heat until sugar is dissolved.
- Let it cool down and add punch or rum.
- Mix powder sugar and water, then make a very thick paste.
- Put the paste in a plastic bag or paper cornet.
- Let the tortes cool down.
- Cut a flat area on their tops, if it's not flat.
- Dip them slowly in the dipping syrup all around. Bottom doesn't need that much. The dipping liquid should all be gone at the end.
- Cut a small piece off from the icing bags corner.
- Make a round on each torte top and let it dry.
- Add raspberry jam in the middle.
- They are ready to be served! If you have patience let the tortes wait for a few hours before eating, the taste will thicken.
Runeberg torte is a very classical pastry from Finland. This is a salute to Finlands national poet Johan Ludvig Runeberg who died in 1877. It is told that this torte was invented by his wife Fredrika, so lets say this pastry is salute to the poets desire for sweets. This pastry is typically eaten only around the time of the Day of Runeberg (5th of February). In many Runeberg torte recipes, we sometimes see crushed gingerbreads used. That might be because it is expected that there are some leftover gingerbreads from Christmas. How is it even possible that in February, two months after Christmas, there is any gingerbreads left. If I bake gingerbread, they disappear in only one 1 week. Yes, in my house gingerbreads are loved. So, we all know the answer: it is completely impossible to have leftover gingerbreads. The whole concept of leftover gingerbreads sounds like a fairytale anyways. So, we decided to make a recipe without gingerbreads. The punch or rum used for the dough is sunk into the breadcrumbs to give a little spike of flavor.
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