Tracing the history of a cake can be tricky, particulary when several countries claim it for their own. Such is true with this recipe. Whilst many feel that it is a Latvian dessert (hence its inclusion here), it has also been claimed by the Estonians, Finnish and Swedish cuisines. The reason for its creation is just as murky; the generally accepted statement is that it was created for Alexander I, yet the reason for the creation of this dessert has eluded me.
On the surface, this dessert looks deceptively simple, consisting of two layers of sweet pastry, sandwiched together with a layer of raspberry jam and then coated with a thin lemon glace icing. The tricky part of this dessert is undoubtedly working with the pastry – sweet pastry is notoriously hard work with, being very crumbly, and one false move will lead to this delicate pastry falling apart. I used individual cutters to help combat this, rather than creating one big sheet as is traditional. I love the raspberry and lemon combination, but this recipe could be altered to choose any flavours that you wish. The result is a cross between a pastry and a biscuit, and is delicious served with a strong espresso for afternoon tea.
- 1 cup caster sugar
- 3 cups plain flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups butter
- 1 cup raspberry jam
- 4 tbsp lemon juice
- 2 cups icing sugar
Put the dry ingredients in a bowl and mix briefly before kneading in the butter. Chill for 20 minutes before rolling out and cutting into shapes of your choice. Place on a baking tray and bake in a preheated oven (350° F/180° C) for 12 minutes until golden. Remove from the oven and leave to cool.
Spread the pastry with the jam before placing the second layer on top. Mix the icing sugar and lemon juice and spread over the tops of the biscuits. Serve with strong coffee.