I had to travel to another city by bus and walking when it was as cold as hell (-33ºC), and it wasn't fun, especially after a small eye surgery. And since there're no farmacies near home I had to walk to the center to buy medicines. My toes were absolutely freezing, they felt like ice cubes!!!
When I arrived home I was so happy to be in a warm place and at peace. A cup of coffee never tasted so delicious!
Since my eyelid has now a wonderful dark purple color and as my bf nicely said "like someone punched me in the eye", I feel pretty much like a pirate. And what do pirates always drink?
RUM!!! YARRR!!!!!Oh noes, I dont like spirits!.. That's why the Runeberg's torte comes at perfect time! :P
Runeberg's torte (Finnish: Runebergintorttu; Swedish: Runebergstårta) is a Finnish pastry flavored with almonds and rum or arrack and it usually weighs about 100 grams. There is usually raspberry jam in a sugar ring on the tart.Source: Wikipedia
The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte with punsch for every breakfast. Runeberg's tortes are typically eaten only in Finland and are generally available from the beginning of January to Runeberg's birthday on February 5.
The Runeberg's tart is not the easiest cake to make, and I'm not a good baker so I decided to buy mine from the nearby shop. Of course homemade ones taste much better!
If you want to make your very own Runeberg's tart, here's what you need:
Ingredients for the dough:
- 1 egg
- 25 ml sugar
- 50 ml soft brown sugar
- 100 g butter
- 50 ml cream
- 200 ml flour
- 1 tsp baking powder
- 50 g ground almonds
- 1 tsp vanilla sugar
- ½ tsp almond essence
- 100 ml sugar
- 50 ml water
- 1-2 tbsp rum or punch
- raspberry jam
- 50 ml sugar
- icing sugar
- dash of almond essence
Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond essence (and liqueur), melted butter and whipped cream.
Mix together the dry ingredients. Gently fold the dry ingredients into the batter.
Lightly butter eight small cylindrical moulds and spoon the batter into them. Place the moulds on a baking sheet and bake the cakes at 175-200 °C for 15-20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside. Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has dissolved and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the moulds and flip them over.
Place a dollop of raspberry jam on top of each tart and let it set in refrigerator.
Meanwhile, prepare a very stiff sugar icing by mixing a dash or water with icing sugar. Flavour the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea. Makes about 8 small cakes.