Page 29 - IN Diplomacy Annual 2017

REPUBLIC OF FINLAND

Photo by Marica Salokangas

Building Bridges for the 100 Years Ahead During December you will be able to catch a glimpse of the true Santa
Claus, “Joulupukki” in Gardens by the Bay as well as in the United
Beyond these two examples, the entire year was full of highlights in Square. There is also the SSO’s Finland100 concert on 7th December
terms of exchange of ideas and establishment of ties between our with conductor Okko Kamu, violinist Elina Vähälä with the theme
countries. The bridges we built were also cultural, and here are some “Your Day Is Dawning” which comes from the words of Finlandia, by
examples: the first ever Finnish Film Festival in Singapore, Sibelius.
at the Projector, was held in October; the Finnish Chorus master Mari
Koistinen conducted a chorus workshop in collaboration Finnish Festive Recipes
with the Anglo-Chinese Junior College Alumni Choir Singapore;
Finnish Conductor Hannu Lintu conducted the SSO for the Finnish chefs created a menu for the 100 years celebrations. The menu
Independence day concert and the popular Finnish artist Soile Yli- was a collaborative effort of the chefs working at Finnish missions all
Mäyry held her 10th gallery exhibition in Singapore. over the world, taking into account the availability of raw materials in
To get Singaporeans of all ages to participate, we also brought Moomins different countries. Therefore, it is possible to try the selected delicacies
(photo above, right) – Finland’s most loved characters – to join the of the jubilee year also at home, in Singapore.
celebrations!

CELEBRATION DISHES OF THE WORLD

Brita Cake
Anyone who has been to Finland will probably have eaten or at least be familiar with is its
Täytekakku (filled cake). But the Finnish cake that’s even more beautiful and delicious to
have is the Brita-kakku or Brita Cake. This is the one to get really excited about!
Preparation note: This cake cannot be made in advance or frozen. Rhubarb can be
replaced with berries or fruit (strawberries, raspberries, black currants, apples, plums,
peaches, etc.) according to what is locally or seasonally available.

Recipe by Finland100 and photo by Petri Krook Ingredients Marengue
Base • 2 egg whites
• 125 g butter, • 1.5 dl sugar
• 1 dl sugar • 1 dl almond flakes
• 2 egg yolks Rhubarb filling
• 1.5 dl wheat flour • 5 dl peeled, chopped rhubarb
• 2 tsp baking powder • 1 dl sugar
• 1 dl milk • dash of water
• 2 dl whipping cream

Method
1) Whip butter and sugar into a white foam. Add egg yolks one by one.
2) Mix dry ingredients in a separate bowl. Add egg mixture and milk alternately.
3) Spread the dough on a 25 x 30-cm (10 x 12-inch) baking sheet.
4) Bake at 180 degrees Celsius (355 Fahrenheit) for 15 minutes until brown, then allow to cool. Divide into two pieces.
5) Whip egg whites and sugar into a firm foam.
6) Spread it on the top of one half of the cake. Bake at 175 degrees Celsius (350 Fahrenheit) until light brown. Allow to cool.
7) For the filling, make rhubarb compote: Place rhubarb, sugar and a dash of water in a sauce pan, bring to a boil. Then, simmer until soft, and

allow to cool. Pour through a strainer.
8) Whip cream until fluffy.
9) Spread rhubarb compote on second half of the cake bottom and cover with whipped cream.
10) Place the baked meringue on top of the cake and serve immediately.

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