Runeberg cakes
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Whether it’s a seasonal dessert or not, Runeberg’s cakes are worth making yourself. They come out really good.
Ingredients for 16 pieces
150 g butter 1 dl sugar 1 dl syrup 1 tsp cinnamon 2 eggs 1 ½ dl cream 100 g ground almonds 3 dl wheat;flour 1 1/2 teaspoons baking powder 1/2 teaspoon almond flour
For the garnish
Raspberry jam powdered sugar-water mixture
Weather the fat and sugar with a whisk. Add cinnamon, almond flour, eggs, cream and syrup.
Stir baking powder into wheat flour and add to batter. Mix until smooth and pour into cakes with a tablespoon. A silicone muffin tin is good for this.
Bake in a 175C oven for about 20-25 minutes.
Moistening and decorating the Runeberg tarts
Moisten the Runeberg tarts with almond spiceöörillä. Press a small hole in the hot tortes with an object. Place a teaspoon of raspberry jam in each hole.
Stir about 1 teaspoon of water into a tablespoon of icing sugar so that the mixture becomes a puff. Use a piping bag to press a thin sugar ring around the jam.
Berries Scandinavian tart
