Sa zakašnjenjem - 5 februar: Runebergov dan (fin: Runebergin päivä)

Meri me ja na vrijeme podsjetila,ali ja eto ne podijelih. Petog februara se u Finskoj slavi Runebergov dan. A slavi se tako sto se taj dan (pravi) i jede Runebergov kolač :) Koliko se ja sjecam 5. februara 2008, Runebergov kolac je super. A kakve veze ima kolac sa finskim pjesnikom? Pa i ne bas mnogo, eto tako, slucajno, bješe moda u 19 vijeku davati kolačima imena eminentnijih ličnosti. A Runeberg je finski nacionalni pjesnik, idealista, pisao o finskim predjelima i običnom finskom čovjeku. Pisao poeme o ratovima i pomogao izražavanju finskog nacionalnog identita. Ima (valjda) neke veze i sa finskom himnom Maamme laulu - Naša zemlja(malo proguglah, ne da ima veze, nego je njegov tekst za istu).
A evo i recepta za Runebergov kolačić:
1 egg, 25ml sugar, 50ml brown sugar, 100g butter, 50ml cream, 200ml flour, 1tsp baking powder, 50g ground almonds, 1tsp vanilla sugar, (little bit of almond liqueur)
For the Syrup (to moisten the tarts):100ml water, 100ml punch, 2tbs sugar
For the Topping: thick raspberry jam, 100ml powder sugar, 1/2tbs water.
Whip the soft butter and sugars well together. Whip cream until it's light. Addegg, cream and liqueur into the butter-sugar foam. Mix together dry ingredients and fold them softly into the batter. Slightly butter 8 small cylindrical moulds and fill them with batter. Place moulds on a baking sheet and bake at 200 degrees C for 20-30 minutes. For the syrup, bring water, punch and sugar into a boil and then set aside. When tarts are ready, drizzle them with warm syrup. Let them absorb the syrup for at least an hour. Remove tarts gently from the moulds. Cut out a little piece from the tops, if the tarts aren't even. With a spoon make little holes on the top of the tarts and fill them with raspberry jam. Let the tarts set in the fridge. 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.

Slikica je odavde.