Runeberg torte

I think it's wonderful that in Finland, many different types of food have their own holidays (such as ear cinnamon pastry day, pie day, etc.) but that many famous people also have their own baked goods. However, many pastries can be a bit laborious. Or the basic recipe is one that is not quite suitable for all diets. Below you will find both the regular and the vegan version of this lovely cake!
Like the traditional Runeberg tortes, the ones Fredrika baked for Janne (nicknamed Johan Ludvig) are a bit different, there were no vegan nonsense in the mid 19th century. However, I think Fredrika is more than happy that the tradition continues and her tarts are made in the most amazing variations!

I made these on a donut sheet to make more room for jam 😉 Did you know that there is also a dedicated pan for Runebergintortu?

TRADITIONAL RUNEBERG TORTES

You will need:

100 g butter
1 dl cane sugar
2 eggs
1,5 dl wheat flour
1 dl crushed gingerbread biscuits
0,5 dl breadcrumbs
0,5 dl almond flour
1 teaspoon of baking powder
a pinch of cardamom
0,5 dl cream

raspberry jam
1 dl caster sugar
1 teaspoon of water
3 tbsp Amaretto

Preheat the oven to 200° C. Start by whisking the room temperature butter and sugar. Add the eggs, one at a time, beating vigorously. In a separate bowl, mix the wheat flour, almond flour, breadcrumbs, crushed gingerbread biscuits and baking powder. Mix the dry ingredients into the dough alternately with the cream.
Grease a doughnut pan or torte pan. Spoon 2/3 of the batter into the pan. Bake in the oven for about 20 minutes. Use a wooden pick to check if the tortes are done.
Cool the tortes in the pan, turn them out onto a wire rack and brush with Amaretto or apple juice. Spoon raspberry jam into the centre of the tart and decorate with icing sugar.
Powdered sugar icing: mix the powdered sugar and water together. Drizzle around the jam.

VEGAN RUNEBERG TORTES

You will need:

100 g vegan butter or 1.5 dl rapeseed oil
1.5 dl of brown sugar
1,5 dl applesauce
0,5 tsp almond flavouring (not necessary)
0,5 dl oat cream
2,5 dl wheat flour
1,5 dl almond flour
1 dl breadcrumbs
2 teaspoons gingerbread spice
1,5 teaspoon of baking powder
0,5 tsp salt
raspberry jam
1 dl caster sugar
1 teaspoon of water
3 tbsp Amaretto

Preheat oven to 190° C. Start by whisking room temperature butter and sugar, if using oil skip this step.To the whipped butter and sugar mixture or oil, mix applesauce, bitter almond flavour and oat cream.In a separate bowl, mix wheat flour, almond flour, breadcrumbs, gingerbread spice, baking powder and salt. Add the dry ingredients to the dough, mix.
Grease or oil a donut pan or torte pan. Spoon the batter into the wells, covering them completely.Bake in the oven for about 20-25 minutes. Use a wooden pick to check if the tortes are done.
Cool the tarts in the pan, turn them out onto a wire rack and brush with Amaretto or apple juice. Spoon raspberry jam into the centre of the tart and decorate with icing sugar.
Powdered sugar icing: mix powdered sugar and water. Drizzle around the jam.