Baking for St. Lucia’s Day
Baking for St. Lucia’s Day is a medium Swedish recipe that serves 24. 120 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $102.60 total, $4.27 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 100 g Granulated Sugar (half of the total sugar; the other half is brown sugar)
- 100 g Brown Sugar (light brown, packed)
- 115 g Unsalted Butter (softened, cut into cubes)
- 2 Eggs (large, room temperature)
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Cloves
- 1 tsp Baking Powder
- ¼ tsp Salt
- 120 ml Milk (whole milk, room temperature)
- 200 g Cream Cheese (softened, for filling)
- 150 g Powdered Sugar (for the cream cheese filling)
- 200 g Swiss Mering Buttercream (Butter) (unsalted, softened)
- 3 Swiss Mering Buttercream (Egg Whites) (large, room temperature)
- 150 g Lingonberry Jam (store‑bought or homemade; 70% sugar ratio if homemade)
- 1 spray Pan Release Spray (for mini‑cake molds)
Instructions
Prepare the Mini‑Cake Batter
In a bowl whisk together flour, baking powder, salt, ground ginger, cinnamon, and cloves. In a separate large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Add eggs one at a time, mixing well after each. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mix. Mix just until incorporated.
Time: PT15M
Portion and Bake Mini Cakes
Brush each mini‑cake mold with pan‑release spray. Using a kitchen scale, portion 110 g of batter into each mold. Fill two trays and place them in a pre‑heated oven at 175 °C (350 °F). Bake for 12‑15 minutes, or until a toothpick inserted in the center comes out clean. While the first trays bake, prepare batter for the next two trays so they can go in immediately after the first batch finishes.
Time: PT20M
Temperature: 175°C
Cool Cakes
Remove the trays from the oven and let the mini cakes cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.
Time: PT10M
Make Cream Cheese Filling
In a clean bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Transfer to a piping bag fitted with a small round tip.
Time: PT5M
Prepare Swiss Mering Buttercream
Combine egg whites and powdered sugar in a heat‑proof bowl. Place the bowl over a saucepan of simmering water, whisk constantly until the mixture reaches 71 °C (160 °F) and the sugar is fully dissolved. Remove from heat and beat with a stand mixer on high speed until the meringue is glossy and has cooled to room temperature (about 5‑7 minutes). Gradually add the softened butter, a few pieces at a time, beating until the buttercream is light, silky, and holds stiff peaks.
Time: PT15M
Temperature: 71°C
Assemble the Mini Cakes
Using a small spoon or the tip of a hot metal spoon, create a shallow divot in the center of each cooled mini cake. Pipe a small dollop of cream cheese filling into the divot, then top with a teaspoon of lingonberry jam. Finally, pipe a swirl of Swiss mering buttercream around the jam, smoothing with a spatula if desired.
Time: PT10M
Final Touches and Storage
Arrange the finished mini cakes on a serving platter. Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature 20‑30 minutes before serving for optimal texture.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 18 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten‑Free Flour Blend
- Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
- Instead of Brown Sugar: Dark Brown Sugar, Muscovado Sugar
- Instead of Unsalted Butter: Margarine, Plant‑Based Butter
- Instead of Eggs: Egg Replacer, Flax Egg (2 tbsp ground flax + 6 tbsp water)
- Instead of Ground Ginger: Fresh grated ginger (1 tsp)
- Instead of Ground Cinnamon: Ground nutmeg (½ tsp)
- Instead of Ground Cloves: Allspice (½ tsp)
- Instead of Baking Powder: Baking Soda (¼ tsp) + cream of tartar (½ tsp)
- Instead of Salt: Sea Salt
- Instead of Milk: Almond Milk, Oat Milk
- Instead of Cream Cheese: Neufchâtel Cheese, Vegan Cream Cheese
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of Swiss Mering Buttercream (Butter): Plant‑Based Butter
- Instead of Swiss Mering Buttercream (Egg Whites): Aquafaba (¼ cup)
- Instead of Lingonberry Jam: Cranberry Jam, Raspberry Jam
- Instead of Pan Release Spray: Vegetable Oil + flour dusting
Equipment Needed
- Mini Cake Pan (silicone or metal)
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Sieve
- Thermometer (digital)
- Spatula
- Piping Bag with Small Round Tip
- Saucepan
- Oven
Critical Steps — Do Not Skip
- Ensuring the butter‑sugar creaming is light and fluffy before adding eggs.
- Cooking the Swiss meringue to exactly 71 °C to dissolve sugar and achieve a stable meringue.
- Gradually incorporating butter into the cooled meringue to avoid curdling.
Chef Tips from the Video
- Sift the flour and spices together to avoid lumps and ensure even distribution.
- For an extra festive look, dust the finished cakes with a light sprinkle of powdered sugar mixed with a pinch of ground cinnamon.
- If you prefer a firmer texture, chill the assembled cakes for 15 minutes before serving.
Troubleshooting
Buttercream looks grainy or curdled.
Continue beating; the buttercream will smooth out as it cools. If it remains grainy, gently re‑heat the bowl over a bain‑marie while mixing.
Mini cakes are dense or dry.
Do not over‑mix the batter after adding flour and ensure the butter is properly creamed with the sugars. Also, check oven temperature with an oven thermometer.
Jam is too runny.
Cook the lingonberries longer or add a bit more sugar; the jam should coat the back of a spoon.
Storage
Refrigerator: Airtight container, up to 3 days.
Freezer: Not recommended; buttercream may separate.
Room temperature: Up to 2 hours, then refrigerate.
Make-Ahead Tips
- Bake the mini cakes a day ahead and store them sealed; add filling and buttercream just before serving.
- Swiss mering buttercream can be made up to 24 hours ahead and kept in the fridge; re‑whip before using.
- Lingonberry jam keeps refrigerated for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of gingerbread mini cakes with lingonberry jam in Swedish holiday cuisine?
In Sweden, gingerbread (pepparkakor) and lingonberries are traditional winter flavors. Mini gingerbread cakes are often served during Advent and St. Lucia celebrations, symbolizing warmth and spice during the darkest days of the year. The combination with lingonberry jam adds a tart contrast that reflects the Swedish love of sweet‑sour pairings.
What are the traditional regional variations of gingerbread mini cakes in Swedish cuisine?
Some Swedish regions add cardamom or cloves to the gingerbread spice blend, while others incorporate almond extract or a touch of orange zest. In the north, the cakes may be topped with cloudberry jam instead of lingonberry, reflecting local berry availability.
How is gingerbread mini cake traditionally served during St. Lucia’s Day in Sweden?
During St. Lucia’s Day, the mini cakes are often arranged on a platter alongside saffron buns (lussekatter) and served with coffee or glögg. They are sometimes dusted with powdered sugar and presented on a white tablecloth to highlight the festive atmosphere.
What occasions or celebrations is gingerbread mini cake traditionally associated with in Swedish culture?
These mini cakes are popular at Advent, Christmas markets, St. Lucia’s Day, and family holiday gatherings. They are also given as gifts in pastry boxes, a common Swedish tradition for sharing homemade treats during the season.
What makes gingerbread mini cakes with Swiss mering buttercream special in Swedish holiday baking?
The use of Swiss mering buttercream adds a silky, buttery finish that is less sweet than traditional American buttercreams, complementing the warm spices of the gingerbread. Paired with tangy lingonberry jam, the cake balances sweet, spicy, and tart flavors—a hallmark of Swedish festive desserts.
What are the most common mistakes to avoid when making gingerbread mini cakes with Swiss mering buttercream?
Common errors include over‑mixing the batter, which creates a dense crumb, and not heating the meringue to the precise 71 °C, which can leave a grainy buttercream. Also, adding butter to the meringue before it has cooled can cause curdling.
Why does this recipe use Swiss mering buttercream instead of a traditional American buttercream?
Swiss mering buttercream is made by heating egg whites and sugar, creating a stable, glossy base that yields a lighter texture and less sweetness. This pairs better with the spiced gingerbread and tart lingonberry jam, keeping the overall dessert balanced.
Can I make the gingerbread mini cakes ahead of time and how should I store them?
Yes, bake the mini cakes up to two days ahead and keep them in an airtight container in the refrigerator. Add the cream cheese filling, jam, and buttercream just before serving to maintain the best texture.
What texture and appearance should I look for when the Swiss mering buttercream is finished?
The buttercream should be glossy, smooth, and hold stiff peaks when the whisk is lifted. It should spread easily but not be runny, and it should have a light, airy feel on the tongue.
How do I know when the gingerbread mini cakes are done baking?
The cakes are done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. They should spring back slightly when lightly pressed.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home‑based bakery production, sharing seasonal pastry box recipes, cookie box assortments, and detailed behind‑the‑scenes looks at running a small‑scale bakery from an apartment in Stockholm, Sweden.
How does the YouTube channel Cecilia Tolone's approach to Swedish holiday baking differ from other cooking channels?
Cecilia Tolone combines professional bakery techniques with the intimacy of a home kitchen, emphasizing batch production for holiday boxes, transparent workflow challenges, and cultural storytelling about Swedish traditions like St. Lucia’s Day, which sets her apart from channels that focus solely on individual recipes.
Last updated: August 21, 2026
