Here are Mari Moilanen’s three runeberg tarts.
1. Bake and freeze
This year, Runeberg Day falls on a working day, Monday. Rarely has time for baking. But did you know that runeberg tarts can be baked in advance and frozen after cooling to wait for the right day. The decoration is done after melting.
2. Add jam twice
In order for the tart to have a nice jam eye, add jam to the tart twice. First, before baking and after, the jam eye is strengthened with jam additive. This way the cake will be pretty and showy.
3. Make a whole cake
Do you want a more spectacular offering? Bake the tart dough in a small springform pan and prepare one, large runeberg cake. The cake is decorated in the same way as tarts.
A whole cake can also be made in a dry cake tin. In this case, during the decorating phase, brush the entire cake with raspberry jam and pour the icing in a thin strip over the cake.