Baking for St. Lucia’s Day

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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