Runeberg cake is a traditional Finnish dessert. It has its own original origin story with the family of the renowned 19th century Finnish poet Johann Ludwig Runeberg. One day, guests unexpectedly came to the poet's house. His wife was not at a loss, and in order to serve something unusual on the table, she crushed cookies, mixed them with sour cream and jam and shaped cakes, which the guests appreciated "with a bang." Since then, the recipe for the Runeberg cake has changed and improved, becoming a favorite Finnish delicacy.
It will be needed for 10-12 cakes:
150 grams of softened butter;
150 grams of granulated sugar;
2 eggs;
150 grams of ground almonds;
150 grams of any shortbread cookie, ground to a crumb state;
100 grams of wheat flour;
1 teaspoon baking powder
1 cup sour cream 25% fat;
100 grams of raspberry jam (or any other).
For glaze:
100 grams of powdered sugar;
2 teaspoons of water.
Fry the almonds in a dry skillet until golden brown. Stir in flour, biscuits and baking powder. In a separate bowl, beat the butter with sugar, eggs and sour cream. Gradually add dry ingredients, mix everything thoroughly.
Grease tall muffin tins, fill 1/3 full with dough. Gently drip a teaspoon of raspberry jam into the middle of the dough, put a layer of dough on top. As a result, the forms only need to be filled in 2/3 of the volume. Put the cakes in an oven preheated to 200 degrees. Bake for 20-25 minutes. Remove the cakes from the oven, carefully remove from the molds and cool.
Prepare the glaze: Mix water and icing sugar, or add a little jam to add color to the glaze. Fill a pastry bag or paper cornet with icing. Place 1/2 teaspoon of jam on top of each cake, and then use sugar icing to paint a ring around it. Let it set a little and serve.
