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