Runeberg's cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Finnish
Serves: 8 slices
Ingredients
For the base:
  • 100 g of gingerbread biscuits*
  • 40 g of almond flour
  • 40 g of wheat or rice flour
  • 60 g of butter
  • 1 egg
  • 100 g of Greek yogurt
  • 5 ml of Amaretto liquor or 2 drops or bitter almond extract
  • 20 g of sugar
  • 1 g of soda
  • 1 g baking powder
  • 1 g of vanilla sugar
  • 1 g of cardamom
For the filling:
  • 100 ml of heavy cream
  • 1 g of vanilla sugar
  • 50 g of raspberry jam
  • 10 ml of Amaretto liquor (or almond milk) + 10 ml of water
Preparation
For the base:
  1. Preheat the oven at 180° C (350 F).
  2. In a blender, reduce into powder the gingerbread biscuits.
  3. Mix in a bowl the biscuits, the almond flour, the wheat flour and the sugar.
  4. Add the egg, the yogurt, the liquor and whisk till the batter will be creamy and homogeneous.
  5. Add the soda, the baking powder, the vanilla sugar and the cardamom and mix.
  6. Grease a 4¾ inch (12 cm) panettone springform pan or two normal pans and pour the batter into it/them.
  7. Bake for 45 minutes or until a toothpick won't come out of the cake clean. Let the cake cool inside the pans.
For the filling and assembly:
  1. Pour the heavy cream and the vanilla sugar into a bowl and whip it until fluffy and firm. Place the whipped into a pastry bag.
  2. Take out of the form the cakes. In case you used a panettone pan, cut the cake into two lengthwise and level out the top. In case you used two normal pans, level them out without dividing them any further.
  3. Place the first disk in a stand or a plate and moist it with the mixture of Amaretto liquor and water with the help of a brush.
  4. Spread half of the jam on the disk and pipe the whipped cream starting from the center and going to the borders.
  5. Place the second this at the top of the first, moist it, cover it with jam and pipe the rest of the cream as a decoration.
Notes
* If you don't have gingerbread biscuits, substitute them with digestive cookies and add 2 g of cinnamon, 1 g of cardamom, 0,5 g of cloves and 0,5 g of nutmeg.
Recipe by The Adagio Blog at https://adagioblog.com/runebergs-cake/