Runebergin Kääretorttu
recipe

A delicious Finnish roll cake filled with raspberry jam, combining traditional flavors with modern baking.
Preparation Time: 1 hour
Serving Size: 12 pieces

Ingredients:

- 100 g butter
- 1 dl brown sugar
- 2 dl almond flour
- 1 dl breadcrumbs (or gingerbread crumbs)
- 1 tsp gingerbread spice
- 1/2 tsp bitter almond oil
- 3 eggs
- 1 dl raspberry jam

Instructions:

1. Cream the soft butter and brown sugar in a bowl until light and fluffy.
2. Add the eggs one by one, mixing well after each addition.
3. In a separate bowl, combine the almond flour, breadcrumbs, and gingerbread spice, then fold into the batter.
4. Add the bitter almond oil and mix until smooth.
5. Spread the batter onto a baking sheet lined with parchment paper, leveling the surface.
6. Bake at 175°C (350°F) for about 25 minutes or until the top is golden brown.
7. Allow to cool slightly, then spread the raspberry jam evenly on top.
8. Roll the cake tightly in parchment paper and refrigerate for at least one hour to set.
9. Slice into pieces and serve.
Nutritional Information (per piece):
- Energy: 180 kcal
- Protein: 3 g
- Carbohydrates: 20 g
- Fat: 9 g
- Fiber: 1 g

Reviews: 4.59 (150 reviews) ★★★★★ share