Runeberg Torte
Karelian rice pies
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| Runeberg Torte |
You will need
for the cake:
100g butter
1/2 dl sugar
1/2 dl demerara sugar (brown sugar)
1 egg
1 1/2 dl flour
3/4 dl almond flour
1/2 gingerbread cookie crumbs
1 tsp baking powder
1/4 tsp cardamom
3/4 dl whipped cream
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| cake ingredients |
to put in the middle of the cake:
1/4 dl raspberry marmalade (suitable for baking)
for the moistening:
2 Tsp boiling water
1 Tsp sugar
2 Tsp cognac/brandy
for the decoration of the cake:
1/4 dl raspberry marmalade
1 dl icing sugar
2 tsp cold water
The cakes
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| cakes out of the oven |
Beat the butter and sugar until they foam and then add the egg to the mixture (room temperature).
Combine all the dry ingredients. Add the dry ingredients and the whipped cream alternately into the mixture.
You can buy Runeberg baking moulds (tall cylindrical moulds) or use muffin cups. I recommend the ones which are made from thicker carton and keep the moisture inside. This cake is quite greasy and a paper cup will suck all the moisture out of the cake. Fill in the cups half way up with the mixture. Then add a nob of marmalade in the middle and then top it up with some more mixture. Bake the cakes on a baking sheet fo about 15 to 20 mins at 175 degrees C.
Take the cakes out of the oven and let them to cool down for about 5mins.
Moistening
In a glass add the boiling water, sugar and cognac and stir well. Take a silicon pastry brush and dip it into the liquid. Then brush the top of the cake with the liquid and let it set overnight or for at least 5-6 hours.
Decoration
In a bowl add the icing sugar and the water. Mix it well and add the mixture in a piping bag. Take a teaspoon and make small holes in the center of the cake. Then take some marmalade and fill in the holes. Once all cakes have been filled, take the piping bag and draw a circle around the marmalade.
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| Runeberg Torte |
Your Runeberg cakes are ready.
Enjoy!!
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| Karelian rice pies |
For the base
1 1/2 cold water
1 tsp canola oil
3 dl rye wheat flour
1 dl white wheat flour
3/4 tsp salt
For the filling (prepare from previous day)
2 1/2 dl water
2 dl white porridge rice / ρύζι για ρυζόγαλο
7 1/2 dl milk
1/2 tsp salt
1 egg (after the mixture has cooled down)
Filling:
Prepare the rice from the previous day or really early that same day. The filling needs to be cold before you fill in the pies.
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| rice porridge before it thickens |
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| rice porridge about to be ready for the pies |
In a pan boil the water and add the rice. Cook the rice for about 10 minutes. Then in reduced medium heat add the rice and keep stirring with a wooden spoon for another 30 minutes. Then reduce the heat a bit more and leave the rice to steam under the lid for another 5-10 minutes. Add the salt and stir well. Remove from the cooker and leave to cool down.
Make sure the rice filling is not too thick. It needs to be a bit thicker than a porridge but still a bit loose so you can spread it around.
Pies:
In a bowl add the water, oil, salt and stir with a wooden spoon. The add the white flour and rye flour while stirring. Stir until the ingredients have incorporated well.
Place a lot of flour on a working surface and place the dough there. Start working with dough by picking more flour from the surface until the dough is ready to be rolled out.
Take a conventional rolling pin and roll out the big dough at about 1cm in thickness. Then take a small water glass and cut small round pies.
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| the rolled out dough and small pie bases |
Make sure you have a lot of flour around and in between your small pie bases. Once you have cut out all the pie bases take the special Karelian pie rolling pin and make small thin and round pie bases (like in the picture below).
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| the special rolling pin and the rolled out pie bases |
Make sure you have covered your pies in plenty of flour and have enough flour under the bases before you roll them out. Once you have rolled them out, take your filling and add one egg to the mixture. Drop the whole egg in the mixture and incorporate it with the rice with a wooden spoon.
Take a spoonful of the rice and place it in the center of your base and with the back of the spoon or a knife spread it out around the base but not all the way to the edges. There is a special technique for closing the pies up and since it is a bit difficult to explain I have added here a link to a web page that includes a nice video demonstration. The explanation is in Finnish but once you get to the point where they close up the pie you can see how they do it. Click HERE for the site. The video is at the bottom of the page.
Preheat the oven to 275-300 degrees C and cook the pies for about 12-15 minutes.
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| Ready pies |
- Make sure your rice porridge mixture is not too thick as it will not spread out on the pies too easily.
- Have enough flour on the surfaces and the pies as they become quite thin and might stick on the surface.
- You can spread some liquid butter on the pies as soon as you take them out of the oven and are still warm.It gives a lovely salty taste to the surface of the pie.
- It is quite typical to serve the pies with an egg-butter mixture which you can place on top of the pie before you eat. This is not something I like so I do not do it but here is what you need to do. You take an egg and boil it. Let it cool down. Then take a deep bowl, place some nobs of butter and cream it. Place the egg in the creamed butter and with a fork whisk the egg into the butter to incorporate it. Your pie topping is ready!
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