Finnish Runeberg Torte

Instructions

1. Prepare the baking pans
   Preheat your oven to 350°F (175°C). Grease 6-8 individual cylinder-shaped molds or a muffin tin. If you don't have cylinder molds, line a muffin tin with paper liners.
2. Cream butter and sugar
   In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.
3. Add wet ingredients
   Add eggs one at a time, beating well after each addition. Stir in the rum (or rum extract) and vanilla extract until well combined.
4. Mix dry ingredients
   In a separate bowl, combine the almond flour, all-purpose flour, breadcrumbs, baking powder, cardamom, and salt. Whisk to mix thoroughly.
5. Combine wet and dry mixtures
   Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
6. Fill molds and bake
   Spoon the batter into the prepared molds, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the molds for 10 minutes before transferring to a wire rack to cool completely.
7. Create indentation and add jam
   Once cooled, use your thumb or the back of a teaspoon to make a small indentation in the top of each cake. Fill each indentation with raspberry jam.
8. Prepare and apply icing
   Mix powdered sugar with 1-2 tablespoons of water to create a thick icing. Pipe or drizzle the icing in a ring around the raspberry jam on top of each torte. Allow the icing to set before serving.