Light Runeberg Cakes
recipe

These delicious and light Runeberg cakes are the perfect sweet snack or dessert. They are easy to prepare and sure to please everyone!
Preparation Time: 40 minutes
Serving Size: 20 pieces

Ingredients

- 2 dl sour cream
- 4 eggs
- 2 dl sugar
- about 3 dl all-purpose flour
- about 1 dl crushed oat cookies
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 dl almond flour (optional)
- Raspberry jam (for filling)
- Powdered sugar (for decoration)

Instructions

1. Preheat the oven to 175°C (350°F).
2. In a bowl, beat the eggs and sugar until frothy.
3. Add the sour cream and mix well.
4. Sift in the all-purpose flour, baking powder, vanilla sugar, and almond flour. Mix until you have a smooth batter.
5. Gently fold in the crushed oat cookies.
6. Grease a muffin tray and fill each mold about 2/3 full with the batter.
7. Add a teaspoon of raspberry jam in the center of each cake.
8. Bake in the oven for about 20-25 minutes, until the cakes are golden brown and cooked through.
9. Allow to cool before dusting with powdered sugar.

Nutritional Information (per cake)

- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 5 g
- Fiber: 1 g

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