Runebergintorttu (Runeberg cake)

Instructions

1. Preheat the oven to 200 °C. In a bowl, work the cold diced butter with the flour, sugar, cardamom and salt until you get a sandy texture.
2. Add the egg yolk and bring the dough together without overworking it. Chill it for 20 minutes.
3. Make the filling: mix the softened butter, almond powder, icing sugar, egg white, rum and arrack until you have a smooth cream.
4. Roll out the dough and cut discs about 8 cm across. Place them in buttered tartlet tins and gently raise the edges.
5. Put a spoonful of raspberry jam in each base, then cover with the almond cream, leaving the jam visible in the centre.
6. Sprinkle with flaked almonds if you're using them and bake for 15 to 20 minutes, until the edges are golden and the cream is set.
7. Let them cool slightly in the tins before turning them out onto a rack.