Pastry
Description
Delicious baking for the whole family. This pastry is very popular in Finland and is most often made on February 5 for the poet’s birthday. It turns out tender and crumbly, with an almond aroma enhanced by Amaretto. The combination of warm pastry with cold sour cream and raspberry jam makes it simply stunning. Give it a try. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for Runeberg cake. I used almond flour, but you can use blanched almonds ground into fine crumbs.
- 2
Step 2
Combine the softened butter with the sugar and beat until fluffy.
- 3
Step 3
While continuing to beat the butter, break in the egg and beat until light and fluffy.
- 4
Step 4
While continuing to beat the mixture, gradually add the flour and beat until smooth and homogeneous.
- 5
Step 5
Add ground almonds to the dough and mix.
- 6
Step 6
Add breadcrumbs to the dough and mix.
- 7
Step 7
Add sour cream to the dough and mix.
- 8
Step 8
Knead a soft, fluffy dough.
- 9
Step 9
Grease the baking pan with vegetable oil and coat with breadcrumbs. Spread the dough to one-third the height of the pan and level the top.
- 10
Step 10
Place the tin with the dough in a hot oven and bake at 180°C for 25 minutes.
- 11
Step 11
Remove the hot cakes from the mould, trim the tops slightly, and add half a teaspoon of liqueur to each.
- 12
Step 12
On top, place one teaspoon of cold, thick sour cream on each.
- 13
Step 13
Add a teaspoon of raspberry jam to each pastry on top of the sour cream and serve right away.
- 14
Step 14
The baking is done. Serve with tea.