Runeberg's Day was
earlier this week (5th February), but I didn't have time
to make any Runeberg's tortes before today. I'm trying to make these
traditional Finnish cakes topped with raspberry jam and icing every
year.
Here are links to my
previous Runeberg's torte posts from 2013 and 2014. The only change
that I made to last year's recipe was using sea buckthorn sugar
instead of regular one. Maybe there also was a tad more rum. And of
course I attempted to make them taller, as that is the correct shape
of these cakes.
How
do you like this year's creations?
Your
VegHog
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