Description

Runeberg Cakes
Little cakes are reminiscent of muffins, with a drop of raspberry jam at the top, surrounded by a ring of icing. This is the famous Runeberg cakes - Runebergin leivokset. Named after the famous poet Johan Ludvig Runeberg -Johan Ludvig Runeberg. The story of the birth of this sweet pastry is quite interesting. The famous poet was a big sweet tooth and liked to start their day with a bite of something sweet and a Cup of punch. Legend has it that the recipe belongs to the wife of the poet, Frederick, who at the request of her husband to bring a piece of cake, has prepared a "sweet tooth" cake from ingredients found at home, namely: crackers, ground biscuit, flour and Apple jam. Over time, the recipe has suffered a slight modification, however, the composition of ingredients remains virtually the same.

Ingredients

  • Butter

    150 g

  • Sugar

    150 ml

  • Chicken egg

    2 piece

  • Almonds

    150 ml

  • Cookies

    150 ml

  • Flour

    100 ml

  • Leavening agent

    1 tsp

  • Milk

    50 ml

  • Glaze

  • Jam

    100 ml

  • Powdered sugar

    100 ml

  • Water

    2 tsp

Cooking

step-0
Fry in a dry pan until almonds are Golden brown.
step-1
Whisk in the lush foam butter with sugar. Not stopping to whisk, add the eggs one by one.
step-2
Mix the flour with the almonds, biscuits and baking powder.
step-3
Add the milk (cream, orange juice) to the egg-oil mixture, mix well. In three steps add the dry ingredients in the bulk, stirring after each time.
step-4
Grease and sprinkle with breadcrumbs high-muffin tin with a volume of 100-130 ml. to Fill the form on 1/3 of the test. Put in the middle of the test incomplete a teaspoon of the raspberry (strawberry) jam. Forms should be filled 2/3
step-5
I decided to experiment with filling and whipped strawberry jam with a little banana. It tastes good, but still the best option I think, raspberry jam :)
step-6
Put cake in preheated to 200 C oven for 20-25 minutes. Finished cakes cool slightly in molds, then gently remove from the molds, spread on a rack and cool completely. Mix icing sugar with water. Make small paper cornet, to fill with frosting On the top of each cupcake spread a little raspberry jam and circle around the ring of icing. Bon Appetit!
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