These delicious Finnish-Swedish cakes are popular all over the world. 


  • Cake batter:

  • 200g butter

  • 100ml sugar

  • 100ml muscovado sugar

  • 2 eggs

  • 250ml wheat flour

  • 100ml ground almonds

  • 100ml gingerbread crumbles

  • 2 tsp baking powder

  • 100ml cream

  • 2 drops bitter almond oil

  • ½ tbs cardamom

  • a pinch of salt

  • a splash of rum

  • 2 drops vanilla extract

  • Soaking:

  • rum and arrack liqueur

  • Frosting:

  • 200ml raspberry jam

  • water

  • icing sugar


  • 1.

    Mix butter and sugar together until fluffy. Add eggs one by one. Add bitter almond oil, vanilla extract and rum. Mix dry ingredients together and add to the butter-sugar-mixture.

  • 2.

    Spoon the batter into small buttered and floured silicone molds. Bake in 175°C oven for about one hour. Test with a tooth pick, the cakes are done when the batter doesn’t stick.

  • 3.

    Remove the cakes from molds and let them cool for a while. Moisten with rum and arrack liqueur mixture. Spoon a dollop of raspberry jam on top the cakes. Leave room for the frosting.

  • 4.

    Prepare the frosting. Add cold water into the icing sugar, one spoonful at a time and mix continuously. The frosting should be easy to spread, yet firm enough to stay on the cakes. Insert frosting on top, around the jam.

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