Runeberg Torte Recipe

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125 g of unsalted butter

1 teaspoon baking powder

1 dl wheat flour

50 g of almond crumb

1.5 dl breadcrumbs

1.5 dl gingerbread crumbs

a teaspoon of ground cardamom

1 egg,

1 dl sugar

1 dl of cream

bitter almond oil

raspberry jam punch or almond liqueur

1 dl icing sugar

1 teaspoon water



Bring the oven to 125 degrees. Defrost and cool the butter. Mix the baking powder with the wheat flour. Mix the flour with almond crumbs, breadcrumbs, gingerbread crumbs and cardamom. Whisk the egg and sugar to a froth and add the cream, melted butter and dry ingredients. Finally, add a couple of drops of bitter almond oil.

Spoon the dough into the bottom of either the silicone pans or paper pans and onto it, in the middle of the raspberry jam. Add the dough over the jam so that the pan is just over halfway through. First bake for a few minutes in a 125 degree oven and then raise the heat to 200 degrees. Bake with everything for about 20 minutes until the tarts are beautifully browned.

After the cakes have cooled, remove them from the silicone holes (paper ones can be left in the cakes). Moisten the cakes a little with a punch or almond liqueur (in families with children with sugar water). Make icing from icing sugar and a drop of water and extrude it into a ring on top of the tart. Fill the middle with raspberry jam. Serve with coffee and / or punch.