Baking · Finnish

Runebergin torttu

Name: Runebergin torttu
Prep time: 20 min
Cook time: 380 min
Total time: 400 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 100 g Valio butter; 0.5 dl sugar; 0.5 dl brown sugar; 1 egg; 1.5 dl wheat flour; 0.75 dl almond flour; 0.5 dl gingerbread or cookie crumbs; 1 tsp baking powder; 0.25 tsp cardamom; 0.75 dl Valio Keittiö whipping cream, lactose-free; 0.3333333333333333 dl raspberry marmalade bake-proof; 2 tbsp hot water; 1 tbsp sugar; 2 tbsp arrack punch, cognac or amaretto; 0.3333333333333333 dl raspberry marmalade; 1 dl powdered sugar; 2 tsp cold water

Runeberg tarts celebrate the birthday of Finland's national poet Johan Ludvig Runeberg on February 5th.

Smarrig Kitchen11y

Machine-translated, original language: Suomi.

Prep 20 min Cook 6 h 20 minTotal 6 h 40 minInspired by valio.fi

Method

1
Cream the butter and sugars until light and fluffy. Add the room-temperature egg while continuing to beat.
2
Combine the dry ingredients. Stir them into the batter, alternating with the cream.
3
Divide a generous half of the batter into greased and breadcrumbed Runeberg tart molds. Place 1/2 tsp of raspberry marmalade in the center of the batter using a small spoon. Top with the remaining batter.
4
Bake in the middle of the oven at 175 degrees for about 20 minutes, or until done.
5
Allow to cool for a moment.
6
Dissolve the sugar in hot water. Add the liqueur. Stir and taste. Moisten the tarts by spooning the syrup over them. Let them infuse preferably for several hours or until the next day before serving.
7
Remove the tarts from the molds. Place another small dollop of raspberry marmalade in the center of each tart. Mix the powdered sugar and water. Pipe it as a ring around the jam center.

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