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Runeberg Cakes

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dessert Finnish
Runeberg Cakes
Ingredients
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup crushed gingersnap cookies
  • 1 1/2 tablespoons crushed gingersnap cookies
  • 6 1/2 tablespoons almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 6 1/2 tablespoons white sugar
  • 3 1/2 tablespoons brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons rum flavored extract
  • 3 1/2 tablespoons heavy cream
  • 3 tablespoons raspberry jam, or as needed
  • 6 1/2 tablespoons icing sugar
  • 3 teaspoons egg white
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, take a muffin tin and give it a light coating of grease to prevent sticking.
3
Meanwhile, combine flour, crushed gingersnaps, almond flour, and baking powder in a medium-sized bowl.
4
In another bowl, use an electric mixer to cream together butter, white sugar, and brown sugar until they reach a light and fluffy consistency. Add eggs one at a time, beating well after each addition until everything is fully incorporated.
5
Add the rum extract to the mixture and blend until well combined. Then, incorporate the dry ingredients into the mixture until just combined.
6
Add a splash of cream to the mixture and beat until it reaches a smooth, even texture.
7
Divide the cake mixture evenly among the prepared muffin cups.
8
Using a small spoon, create a tiny hole in the center of each cake and fill it with a small amount of jam.
9
Place the muffin tin in the preheated oven and bake until the tops spring back when pressed lightly, taking about 15 to 20 minutes.
10
Once done, remove the muffin tin from the oven and let it cool for 5 minutes. Then, transfer the cakes to a wire rack to continue cooling, taking about 20 minutes.
11
Simultaneously, sift icing sugar into a bowl until it's smooth and even.
12
Add an egg white to the bowl, stirring until everything is well combined and shiny.
13
Finally, pipe a ring of icing around the jam on each cooled cake.