Flour & Fika – Scandinavian Baking for the World | Episode 17
What do Swedes actually eat on National Day? Is it a huge patriotic celebration like the Fourth of July in the United States? And why do strawberries, whipped cream, and meringue seem to appear at every Swedish summer gathering?
In this episode of Flour & Fika, Ammna from Baked By Ammna explores Swedish National Day traditions, classic Swedish summer foods, and one of Sweden's most beloved cakes: Pinocchiotårta.
Plus, Ammna shares her version of this classic Swedish cake, filled with diplomat cream and fresh summer berries.
In This Episode
- Swedish National Day traditions
- What Swedes eat during National Day celebrations
- Swedish summer food culture
- Strawberries and cream in Sweden
- The history of Pinocchiotårta
- Meringue in Swedish baking
- Marängsviss
- Äppelmarängtårta
- Jitterbuggare
- Pinocchiotårta recipe with diplomat cream and berries
Pinocchiotårta with Diplomat Cream & Summer Berries
A classic Swedish summer cake featuring soft sponge cake, crisp almond meringue, diplomat cream, fresh strawberries, and seasonal berries.
Makes: 12 servings
Tray Size: 30 x 40 cm (12 x 16 inches)
Oven Temperature:
- 175°C / 350°F Fan Oven
- 175–200°C / 350–390°F Conventional Oven
Sponge Layer
75 g unsalted butter, softened
180 g caster sugar
5 egg yolks
90 g plain flour (all-purpose flour)
6 g baking powder (1½ teaspoons)
60 g milk
Meringue Layer
5 egg whites
180 g caster sugar
35 g flaked almonds (sliced almonds)
Filling
300 g heavy whipping cream
300 g diplomat cream
250 g fresh strawberries, sliced
200 g mixed fresh berries
(raspberries, blueberries, blackberries, or a combination)
Extra strawberries and berries for decoration
Diplomat Cream
250 g pastry cream (crème pâtissière)
150 g whipped cream
Fold the whipped cream into the chilled pastry cream until smooth and fluffy.
Method
- Preheat oven to 175°C (350°F).
- Line a 30 x 40 cm baking tray with baking paper and lightly grease.
- Cream together the butter and sugar until pale and fluffy.
- Add the egg yolks one at a time, mixing after each addition.
- In a separate bowl, combine flour and baking powder.
- Add the flour mixture and milk to the butter mixture and stir until smooth.
- Spread the batter evenly across the prepared tray.
Make the Meringue
- Whisk the egg whites until foamy.
- Gradually add the sugar while whisking until glossy stiff peaks form.
- Spread the meringue evenly over the sponge batter.
- Sprinkle with flaked almonds.
- Bake for approximately 20 minutes, or until lightly golden.
- Remove from the oven and allow to cool completely.
Assemble
- Carefully loosen the cake from the baking paper.
- Cut the cake into two equal halves.
- Place one half on a serving platter with the meringue side facing up.
- Spread over the diplomat cream.
- Add the whipped cream.
- Scatter over sliced strawberries and mixed berries.
- Place the second cake half on top, again with the meringue side facing up.
- Decorate generously with extra strawberries and berries.
- Serve immediately or chill for 30 minutes before serving.
About Flour & Fika
Flour & Fika: Scandinavian Baking for the World is a baking and food culture podcast hosted by Ammna from Baked By Ammna.
Each episode explores Scandinavian baking traditions, Swedish food culture, classic recipes, baking science, and the stories behind some of the Nordic region's most beloved desserts.
Follow for new episodes featuring:
- Scandinavian baking recipes
- Swedish desserts
- Cookie recipes
- Fika culture
- Nordic food traditions
- Baking tips and techniques
- Swedish holidays and celebrations
- Traditional Scandinavian cakes and pastries
Follow Ammna on Instagram: @bakedbyammna
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