Flour & Fika – Scandinavian Baking for the World

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
If 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.

What makes an ice cream sandwich so unforgettable?
In this episode of Flour & Fika, Ammna from Baked by Ammna explores the history of the ice cream sandwich, from its origins as a New York street food to Sweden's beloved Sandwich Glass. We dive into food nostalgia, baking science, Scandinavian food culture, and the secrets behind creating the perfect homemade ice cream sandwich.
You'll learn why some cookies become too hard in the freezer, what makes a cookie soft enough for ice cream sandwiches, and why peanut butter cookies are one of my favorite choices for homemade ice cream sandwiches.
We also explore modern ice cream sandwich trends from around the world, including brown butter cookies, pistachio ice cream, matcha desserts, gourmet cookie sandwiches, and the growing popularity of nostalgic desserts.
In This Episode
• The history of the ice cream sandwich
• Sweden's iconic Sandwich Glass
• Why ice cream sandwich cookies need to stay soft
• Brown sugar vs white sugar in cookie baking
• The science of freezer-friendly cookies
• Homemade vanilla bean ice cream
• Modern ice cream sandwich trends
• Peanut Butter Ice Cream Cookie Sandwiches

Peanut Butter Cookie Ingredients
• 1⅓ cups packed brown sugar
• 1 cup creamy peanut butter
• ½ cup unsalted butter
• 1 egg
• ¾ tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda

Vanilla Bean Ice Cream Ingredients
• 3 cups heavy cream (or 2 cups cream + 1 cup whole milk)
• ¾ cup sugar
• Pinch of salt
• 1 vanilla bean
• 2–3 tsp vanilla extract or vanilla bean paste

Method
Pour 1 cup of the cream into a medium saucepan.
Add the sugar and pinch of salt.
Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod.
Warm over medium heat, stirring occasionally, until the sugar has completely dissolved.
Remove from the heat.
Add the remaining cream (or remaining cream and milk) along with the vanilla extract or vanilla bean paste.
Transfer the mixture to the refrigerator and chill thoroughly until completely cold.
Remove the vanilla bean pod before churning. Rinse and save the pod for another use if desired.
Churn according to your ice cream maker manufacturer's instructions.
Freeze until firm enough to scoop and assemble.
Assembly
Match cookies into pairs of similar size.
Scoop vanilla ice cream onto the flat side of one cookie.
Gently press a second cookie on top.
Smooth the edges if desired.
Freeze for at least 1–2 hours before serving.
Enjoy straight from the freezer.

About Flour & Fika
Flour & Fika is a baking and food culture podcast hosted by Ammna from Baked by Ammna in Malmö, Sweden.
Each episode explores Scandinavian baking traditions, Swedish fika culture, baking science, nostalgic recipes, modern dessert trends, and the stories behind the foods we love.

New episodes released regularly.
If you make these Peanut Butter Ice Cream Cookie Sandwiches, I'd love to see them!

Tag me on Instagram:
@bakedbyammna
If you enjoyed this episode, please don't forget to like, follow, subscribe, and share the podcast.
Leaving a rating or review helps more people discover Flour & Fika and helps spread a little more deliciousness around the world.
Thank you so much for listening, and I'll see you in the next episode.

Episode Description
In this special episode of Flour & Fika, we dive deep into Swedish coffee culture, the history of coffee, and one of Sweden’s most loved desserts—kärleksmums, a soft chocolate coffee cake topped with a rich cocoa glaze and coconut.
I’m joined by Malmö-based coffee roaster and café owner Carl Triberg from 1998 Coffee Shop, where we record a real, in-the-moment conversation inside his busy café. You’ll hear the espresso machines, the milk steaming, and the rhythm of everyday coffee life as we talk about what makes great coffee, how Sweden became one of the biggest coffee-drinking countries in the world, and why quality and craftsmanship matter more than ever.
We also explore the history of coffee—from its origins in Ethiopia to its arrival in Europe, and even Sweden’s attempt to ban it in the 18th century.
And of course, we finish with a classic: kärleksmums. Known internationally as a type of chocolate sheet cake or tray bake, similar to American Texas sheet cake or Australian lamington-style cakes, this version is uniquely Swedish—with coffee baked right into the flavor.
If you love baking, coffee, fika culture, or discovering traditional recipes from around the world, this episode is for you.
Kärleksmums (Swedish Chocolate Coffee Cake aka Love Yum Cake) Recipe
Yield: 20 squares
Pan size: 25 x 35 cm (9 x 13 inch approx.)
Chocolate Cake
200 g butter
200 ml milk
4 eggs
340 g sugar
240 g all-purpose flour
2½ tsp baking powder
2 tsp vanilla sugar (or 1 tsp vanilla extract)
90 g cocoa powder
1 tsp salt
Coffee GlazeTopping
100 g butter
50 ml strong brewed coffee
25 g cocoa powder
2 tsp vanilla sugar
300 g powdered sugar
Desiccated coconut
Method
Preheat oven to 175°C (350°F), or 160°C (320°F) fan.
Grease and line a baking pan (25 x 35 cm / 9 x 13 inch).
Melt the butter, add the milk, and let cool slightly.
Whisk eggs and sugar until light and fluffy, about 5 minutes.
In a separate bowl, mix flour, cocoa powder, baking powder, vanilla sugar, and salt. Sift into the egg mixture.
Add the butter and milk mixture and mix until smooth.
Pour into the pan and bake in the center of the oven for about 30 minutes. Check with a toothpick—it should come out clean. Internal temperature should be around 96–98°C (205–208°F).
Let the cake cool completely.
Glaze & Assembly
Melt butter in a saucepan, remove from heat, then stir in coffee, cocoa powder, vanilla sugar, and powdered sugar until smooth.
Spread over the cooled cake and sprinkle with desiccated coconut.
Chill until the glaze sets, then cut into squares.
Don't Forget
If you try this recipe, I’d love to see it, tag me on Instagram @bakedbyammna where I share baking, behind-the-scenes, and everyday mom life.
If you enjoyed this episode, don’t forget to follow, subscribe, and share, it really helps grow the podcast and bring Scandinavian baking to more people around the world.
Thanks for listening, and see you in the next episode.
pecial thanks to Carl and his 1998 Coffee Shop for having us.
Recorded on location at 1998 Coffee Shop in Malmö.

Flour & Fika – Scandinavian Baking for the World
Rainy Day Pies: The Only Pie Dough You’ll Ever Need
This is your sign to bake a pie today.
In this episode of Flour & Fika, I’m sharing my never-fail homemade pie crust recipe—the one I use for everything. Whether you’re making a classic fruit pie or a cozy savory pie, this buttery, flaky crust will become your go-to. We talk about the origin of pie, what actually makes a good crust, and why butter gives you the best flavor and texture.
I’m also sharing two recipes you’ll come back to again and again: a classic strawberry rhubarb pie and a creamy chicken pot pie.
Never-Fail Pie Crust (Sweet or Savory)
Ingredients:
2 ¾ cups all-purpose flour (300g)
1 tbsp sugar
1 tsp salt
1 cup very cold butter, cubed (225g)
7–8 tbsp very cold water
Instructions:
Mix flour, sugar, and salt. Add cold butter and work it into the flour until crumbly with visible pieces of butter. Add cold water gradually until the dough comes together. Do not overmix. Shape into a disc, wrap, and chill before using.
Strawberry Rhubarb Pie
Ingredients:
2 cups strawberries
3 cups rhubarb, cubed
¼ cup cornstarch
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
1 tbsp vanilla essence
Instructions:
Preheat oven to 200°C (400°F). Toss all ingredients together and pour into prepared pie crust. Add top crust or lattice, brush with egg wash, and sprinkle sugar on top. Bake 30 minutes in the center of the oven, then 30 minutes on the lower rack. Let cool completely for about 3 hours before slicing.
Chicken Pot Pie
Ingredients:
400g chicken, cubed
Carrots, celery, peas, broccoli (any vegetables you have)
1 large onion, sliced
¼ cup flour
5 tbsp butter
½ cup milk
½ cup chicken stock
Salt, pepper, optional herbs
Instructions:
Sauté onion until soft, add chicken, vegetables, and seasoning, cook through and set aside. In a saucepan, whisk butter and flour until it forms a paste. Remove from heat, add milk and whisk until thickened, return to heat and add stock until smooth. Mix into the chicken and vegetables. Let cool completely. Pour into pie crust, cover with top crust, brush with egg wash. Bake at 200°C for 40–50 minutes until golden. Let cool slightly before serving.
Listen now on Apple Podcasts, Spotify, or your preferred platform. Follow and subscribe to Flour & Fika so you don’t miss the next episode. For more recipes and baking inspiration, follow @bakedbyammna on Instagram and share your bakes.

This is your sign to bake a pie today.
In this episode of Flour & Fika, I’m sharing my never-fail homemade pie crust recipe—the one I use for everything. Whether you’re making a classic fruit pie or a cozy savory pie, this buttery, flaky crust will become your go-to. We talk about the origin of pie, what actually makes a good crust, and why butter gives you the best flavor and texture.
I’m also sharing two recipes you’ll come back to again and again: a classic strawberry rhubarb pie and a creamy chicken pot pie.
Never-Fail Pie Crust (Sweet or Savory)
Ingredients:
2 ¾ cups all-purpose flour (300g)
1 tbsp sugar
1 tsp salt
1 cup very cold butter, cubed (225g)
7–8 tbsp very cold water
Instructions:
Mix flour, sugar, and salt. Add cold butter and work it into the flour until crumbly with visible pieces of butter. Add cold water gradually until the dough comes together. Do not overmix. Shape into a disc, wrap, and chill before using.
Strawberry Rhubarb Pie
Ingredients:
2 cups strawberries
3 cups rhubarb, cubed
¼ cup cornstarch
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
1 tbsp vanilla essence
Instructions:
Preheat oven to 200°C (400°F). Toss all ingredients together and pour into prepared pie crust. Add top crust or lattice, brush with egg wash, and sprinkle sugar on top. Bake 30 minutes in the center of the oven, then 30 minutes on the lower rack. Let cool completely for about 3 hours before slicing.
Chicken Pot Pie
Ingredients:
400g chicken, cubed
Carrots, celery, peas, broccoli (any vegetables you have)
1 large onion, sliced
¼ cup flour
5 tbsp butter
½ cup milk
½ cup chicken stock
Salt, pepper, optional herbs
Instructions:
Sauté onion until soft, add chicken, vegetables, and seasoning, cook through and set aside. In a saucepan, whisk butter and flour until it forms a paste. Remove from heat, add milk and whisk until thickened, return to heat and add stock until smooth. Mix into the chicken and vegetables. Let cool completely. Pour into pie crust, cover with top crust, brush with egg wash. Bake at 200°C for 40–50 minutes until golden. Let cool slightly before serving.
Listen now on Apple Podcasts, Spotify, or your preferred platform. Follow and subscribe to Flour & Fika so you don’t miss the next episode. For more recipes and baking inspiration, follow @bakedbyammna on Instagram and share your bakes.