Finnish Runeberg Tortes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.

2 . Stage

Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.

3 . Stage

Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.

4 . Stage

Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.

5 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.

6 . Stage

Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.