What Swedes Love to Eat in Summer: From New Potatoes to Pinocchiotårta

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

1. Preheat oven to 175°C (350°F).
2. Line a 30 x 40 cm baking tray with baking paper and lightly grease.
3. Cream together the butter and sugar until pale and fluffy.
4. Add the egg yolks one at a time, mixing after each addition.
5. In a separate bowl, combine flour and baking powder.
6. Add the flour mixture and milk to the butter mixture and stir until smooth.
7. Spread the batter evenly across the prepared tray.

Make the Meringue

1. Whisk the egg whites until foamy.
2. Gradually add the sugar while whisking until glossy stiff peaks form.
3. Spread the meringue evenly over the sponge batter.
4. Sprinkle with flaked almonds.
5. Bake for approximately 20 minutes, or until lightly golden.
6. Remove from the oven and allow to cool completely.

Assemble

1. Carefully loosen the cake from the baking paper.
2. Cut the cake into two equal halves.
3. Place one half on a serving platter with the meringue side facing up.
4. Spread over the diplomat cream.
5. Add the whipped cream.
6. Scatter over sliced strawberries and mixed berries.
7. Place the second cake half on top, again with the meringue side facing up.
8. Decorate generously with extra strawberries and berries.
9. 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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