Finnish Runeberg Tortes

4.0
(1)
Add your rating & review
2 Photos

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.

Submitted by Annleih
Updated on November 8, 2023
Finish Runeberg tortes topped with jam
2
Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
25 mins
Total Time:
1 hr 5 mins
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

Cake Mixture:

  • ½ cup all-purpose flour

  • 1 ½ tablespoons all-purpose flour

  • ½ cup crushed gingersnap cookies

  • 1 ½ tablespoons crushed gingersnap cookies

  • 6 ½ tablespoons almond flour

  • 1 ½ teaspoons baking powder

  • ½ cup unsalted butter, softened

  • 2 tablespoons unsalted butter, softened

  • 6 ½ tablespoons white sugar

  • 3 ½ tablespoons brown sugar

  • 2 large eggs

  • 1 ½ teaspoons rum flavored extract

  • 3 ½ tablespoons heavy cream

Filling:

  • 3 tablespoons raspberry jam, or as needed

Icing:

  • 6 ½ tablespoons icing sugar

  • 3 teaspoons egg white

Directions

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

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

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

257 Calories
15g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 257
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 62mg 21%
Sodium 101mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 20g
Protein 3g 6%
Calcium 50mg 4%
Iron 1mg 4%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.