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

Flour & Fika – Scandinavian Baking for the World | Episode 17What 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 EpisodeSwedish National Day traditionsWhat Swedes eat during National Day celebrationsSwedish summer food cultureStrawberries and cream in SwedenThe history of PinocchiotårtaMeringue in Swedish bakingMarängsvissÄppelmarängtårtaJitterbuggarePinocchiotårta recipe with diplomat cream and berriesPinocchiotårta with Diplomat Cream & Summer BerriesA classic Swedish summer cake featuring soft sponge cake, crisp almond meringue, diplomat cream, fresh strawberries, and seasonal berries.Makes: 12 servingsTray Size: 30 x 40 cm (12 x 16 inches)Oven Temperature:175°C / 350°F Fan Oven175–200°C / 350–390°F Conventional OvenSponge Layer75 g unsalted butter, softened180 g caster sugar5 egg yolks90 g plain flour (all-purpose flour)6 g baking powder (1½ teaspoons)60 g milkMeringue Layer5 egg whites180 g caster sugar35 g flaked almonds (sliced almonds)Filling300 g heavy whipping cream300 g diplomat cream250 g fresh strawberries, sliced200 g mixed fresh berries (raspberries, blueberries, blackberries, or a combination)Extra strawberries and berries for decorationDiplomat Cream250 g pastry cream (crème pâtissière)150 g whipped creamFold the whipped cream into the chilled pastry cream until smooth and fluffy.MethodPreheat 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 MeringueWhisk 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.AssembleCarefully 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 & FikaFlour & 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 recipesSwedish dessertsCookie recipesFika cultureNordic food traditionsBaking tips and techniquesSwedish holidays and celebrationsTraditional Scandinavian cakes and pastriesFollow Ammna on Instagram: @bakedbyammnaIf you enjoyed this episode, please subscribe, leave a review, and share it with someone who loves baking, Swedish culture, Scandinavian food, or discovering the stories behind traditional recipes.