Go Back
Six Runeberg tortes with icing rings and raspberry jam centers arranged on a marble board with powdered sugar dusting

Finnish Runeberg Tortes with Raspberry Jam Ring

Small Finnish almond cakes made from crushed rusk crumbs, soaked in rum syrup and topped with a raspberry jam center inside a ring of icing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 cakes
Course: Dessert
Cuisine: Finnish
Calories: 289
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 100 g unsalted butter, softened
  • 80 g granulated sugar
  • 1 egg large
  • 50 g ground almonds
  • 75 g crushed rusk or gingersnap crumbs finely crushed
  • 75 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp almond extract
  • 2 tbsp whole milk
  • 1 tbsp dark rum
Rum Syrup
  • 30 g granulated sugar
  • 30 ml water
  • 1 tbsp dark rum
Icing and Topping
  • 40 g powdered sugar
  • 2 tsp water
  • 60 g raspberry jam seedless preferred

Method
 

  1. Heat the oven to 175 C / 350 F. Grease 6 cylindrical Runeberg torte molds, 6 cm / 2.5-inch, and dust lightly with extra crumbs.
  2. Cream the softened butter and sugar in a mixing bowl for 2 to 3 minutes until pale and fluffy. Beat in the egg.
  3. In a separate bowl, stir together the ground almonds, crushed rusk crumbs, flour, baking powder, and cardamom.
  4. Add the dry mixture to the butter mixture in two additions, alternating with the milk and 1 tbsp rum. Mix in the almond extract until you have a smooth, thick batter.
  5. Divide the batter evenly among the molds, filling each about two-thirds full. Smooth the tops with the back of a spoon.
  6. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when pressed.
  7. While the cakes bake, warm the sugar and water for the syrup in a small saucepan until the sugar dissolves, about 2 minutes. Remove from heat and stir in 1 tbsp rum.
  8. Let the cakes cool in the molds for 5 minutes, then turn them out. Brush generously with the warm syrup while still warm and let them cool completely on a rack, about 15 minutes.
  9. Whisk the powdered sugar with the water until you get a thick, pipeable icing. Transfer to a piping bag or a ziptop bag with the corner snipped off.
  10. Pipe a ring of icing around the top edge of each cooled cake. Spoon a small dot of raspberry jam into the center of each ring and let set for 10 minutes before serving.

Notes

  • Fill molds only two-thirds full, batter domes as it bakes
  • Brush syrup on while cakes are still warm from the oven
  • Cool completely before icing or the ring will slide off
  • Toast almonds first for a deeper, nuttier flavor