Runeberg's Birthday

Another national flag day.

Johan Ludvig Runeberg, born 05 February 1804 in Pietarsaari to a rather poor Swedish-speaking family, was a Finnish idealistic poet, who was highly respected in Finland and also achieved wide international fame. (And not a very nice man)
 Runeberg wrote the great Finnish epic poem "Tales of Ensign Stål", about the Finland war of 1808-09. The first poem in the epic Tales of Ensign Stål, "Our land   (Maamme)", became the Finnish National Anthem.
(He did not speak Finnish, all his writings were in Swedish.  At that time Finnish was not thought as a proper language for poetry or prose, it was a language of uneducated (=stupid).)

Runeberg's tart (Finnish: Runebergintorttu) is a Finnish pastry that is seasoned with almonds and rum. There is usually raspberry jam in a sugar ring on the tart.
The tart got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to the legend, enjoyed the tart on every breakfast.
For the Batter:
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

Cream the soft butter and sugars well together. Whip cream until it's light. Add egg, cream and liqueur into the butter-sugar foam.
Mix together dry ingredients and fold them 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.