There is usually raspberry jam in a sugar ring on
the tart.The torte got its name from the Finnish poet Johan Ludvig Runeberg
(1804-1877)who, according to legend, enjoyed the torte with punchy 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.
History
Popular legend tells that Runeberg's wife, Fredrika,
created the torte. Her recipe book from the 1850s has the torte's recipe which
is believed to be a variation of an earlier recipe by confectioner Lars Astenius
from Porvoo.
Recipe
- 200
g butter
- 2
dl sugar
- 2
eggs
- 0,5
dl milk
- 2
dl grounded almonds
- 2
dl flour
- 1tsp
baking powder
- mandel
aroma
- 1
dl powder sugar
- little
pit of water
- rasberry
jam
Method
Whip the soft butter and sugar together.
Add the eggs and milk into the butter-sugar foam. Mix together dry ingredients
and fold them to the batter. Fill paper baking cups with the batter and bake at
200 degrees C for 20-30 minutes. Make a thick icing from powder sugar and water
and pipe it around the raspberry jam on the top of each tart. Let the icing set
and then serve with a cup of coffee or tea (or punch).
Ronttonen
A Rönttönen
is a traditional sweet Finnish delicacy from Kainuu.
A small
(about the size of the palm of a hand) open faced pie consisting of a crust
made of barley or rye dough, filled with a sweetened mashed potato and berry (most often Lingonberry) filling.
Typically,
it is served as an accompaniment to a coffee.
The Kainuun
rönttönen has PGI protection under the EU.
Ruisleipa,
finnish bread.
In Finland, bread is a very important food, served with almost every meal with
many different types produced domestically.
In the
Swedish-speaking region of Aland, there are other varieties of bread,
the majority of which owe much to Swedish cuisine.
Rye Bread
Rye bread (Ruisleipä or hapanleipä (lit. sour bread) in Finnish) is dark,
sour bread produced in quantity in Finland, where it is the most popular type
of bread. Compared with the more internationally popular German style, Finnish
rye-breads tend to be less oily or moist in texture.
The most common types of
Finnish rye breads are not sweet, unlike Swedish rye breads. As well as
traditional breads more modern, softer breads exist as well these days.
Rye
bread is notable for its resistance to spoiling; it may store for weeks or
months without developing mould. Additionally, if left on the table, it quickly
dries into a crisp that store indefinitely.
Limppu
Traditional Eastern Finnish rye bread
is called "limppu". The closest translation to English would be loaf,
but that does not actually describe the round, bulbous bread that is actually known as limppu,
and could cause confusion as rectangular loaves are also available and are not
called limppu.
This bread is dark, sour in taste, dense, heavy and
comparatively dryish. Its mouth feel still remains soft enough to be bitten off
easily, and leavening is easily discernible even by eye.
This kind of bread was
usually produced at steady intervals throughout the year, whereas Western
Finnish tradition stressed rare baking sessions combined with long-term
storage.
Limppu is common in the Upper Peninsula of Michigan due to the
high level of Finnish immigrants. Limppu can be served in many pubs and
diners across the peninsula.
Reikaleipa
Traditional Western Finnish rye bread (reikäleipä lit. hole bread) was dried near the
kitchen ceiling and preserved over the long winter into its many forms.
Nowadays this kind of bread is available in all its forms and stages of aging
throughout the whole of Finland, regardless of season.
Ruispala
Vaasan
Ruispala, a brand of
rye bread by Vaasan
& Vaasan, is
Finland's "most popular bread" according to the company. It is
otherwise similar to reikäleipä, but is more consumer-oriented.
It
comes in single portion size, it mixes condensed rye bread taste with zero-day
delivery, it borrows from the German rye bread tradition in keeping a more
humid, greasier texture than is traditional in Finland, and it makes the best
of the humidity preserving qualities of traditional rye bread by serving each piece
of bread as a pre-cut pair of two halves, which protect each other but can
still be easily separated.
The brand is
not without competitors. Two of them are Fazer's Ruispuikulat (a newer competitor), which are
oblong in shape instead, and Oululainen's Reissumies (preceding Vaasa's formulation by
about a decade), which are round.
Both competitors are distinctly more
traditional in formulation than Ruispala, mainly changing the size and shape of
the traditional rye bread. As rye bread is the staple one in Finland, the
competition among the brands remains fierce to this day.
Jalkiuunileipa
The old
tradition was that all bread in the house for the year was baked in a few days,
in a large oven that took a long time to cool after being fired. Thus, jälkiuunileipä (lit. after-oven bread) could still be baked in the
residual heat.
The longer baking time in the lower temperature gives it a
darker color, higher density and hardness than regular rye bread, comparable to
a fruit cake. In addition to the traditional reikäleipä shape, there are also rectangular ruispala-type pieces available.
Crispbread
Crispbread (näkkileipä in Finnish) are leavened rye breads
that are dried into thin crisp. They are sometimes made using sour dough.
Crispbread are very common throughout the Nordic countries and if stored properly will not spoil for a long time.
Variants of crisp bread are thicker (½ cm), air-containing crisps (called just näkkileipä) and thinner sour crisps (hapankorppu). The most
common type, often stereotypically associated with schools and other
institutions, is rectangular in shape, e.g. Koulunäkki and Kunto brands. A round shape is another
variant. Hapankorppu is rectangular.
Wheat bread
Because traditionally wheat wasn't as abundant as rye or barley, wheat
is mainly used for baking of pastry, scones, pulla and nowadays is often combined with other types of flour to
make things like Karelian pasties and meat pies.
There are a few
wheat breads in Finland, although most are simple buns or loaves of sliced or
unsliced bread.
Vesirinkeli
Vesirinkeli (water ring) are small rings of yeast leavened wheat
bread; which resemble bagels. They are placed in salted boiling water before being baked.
They are often eaten for breakfast toasted and buttered. They are available in
several different varieties in supermarkets.
Oat Bread
Oats(kaura) are the most commonly produced grain in Finland so it makes
sense that bread based on oats will be very popular, although not as popular as
rye breads.
The most common use in bread is in rolls or buns (sampyla) or in
fat soft bread pieces similar to ruispalat or reissumiens rye breads.
Potato bread
The potato, although a late introduction to Finland, features heavily in the diet
and has found its way into many kinds of breads. Usually dough made with potato
will be very soft and the bread will be moister and fluffier than plain wheat
or oat bread.
Christmas Bread
There are
several varieties of Christmas breads, however most are made in a similar way
to a basic ruislimppu bread however they typically include molasses and other Christmas time flavours like orange, cinnamon, fennel, aniseed and caraway.
Korppu
Korppu ( Rusk in English) are hard and crisp, resembling small bread rolls
but usually halved and much harder. The sweet versions are often sprinkled with
cinnamon and sugar. There are also variations of korppu which are totally flat
and unleavened, usually made of either rye or oats.
Rieska
There are several types or rieska
(pronounced ['ries.ka]). Rieska are unleavened barley-based flat breads, which are made similarly to crispbreads,
but are not dried into a crisp.
They are often served warm and buttered and
consumed with milk. The most common kinds of rieska are:
Perunarieska (potato rieska)
Ohrarieska (barley rieska)
Ruisrieska (rye rieska) This kind of rieska is often
made without barley flour.
Maitorieska (milk rieska) is a local
specialty and a traditional food in the Ylivieska area
of Finland. It is
very similar to the plain ohrarieska, but made with milk rather than sour milk
or buttermilk.
Pulla
Pulla is cardamom flavoured, yeast leavened sweetened bread, often served with
coffee. In contrast to other nationalities' sweetened breads, these are not
buttered. Pulla, when made into a roll with cinnamon and sugar and cut into
spirals before baking, becomes korvapuusti (cinnamon roll).
Sokerikorppu
A korppu
(rusk, see above) is sweetened with sugar and spiced with cinnamon.-wikipedia
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