The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.

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Recipe Summary test

prep:
25 mins
cook:
15 mins
additional:
25 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake Mixture:
Filling:
Icing:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.

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  • Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.

  • Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.

  • Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.

  • Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

Cook's Note:

Be sure to use ovenproof jam.

Nutrition Facts

257 calories; protein 3.2g; carbohydrates 28.2g; fat 15.2g; cholesterol 62.4mg; sodium 100.9mg. Full Nutrition
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