Tag Archives: luxemburgerli

Yummy stuff

Yesterday I decided to try out this recipe I’ve been planning for some weeks, and it actually was really delicious! It consists of an almond biscuit with raspberry cream, and was inspired by my boyfriend’s request to make him a “luxemburgerli cake” (luxemburgerli = macarons from Sprüngli)!

It is extremely sweet, but as I love sweet stuff, I really didn’t mind that! 😀

I didn’t really measure all the ingredients properly, but here’s an approximate of what I did:


180 g almond flour (or finely chopped, blanched almonds)

3 egg whites

165 g confectioner’s sugar

1 tbs. vanilla sugar

Whip to egg whites to soft peaks. Add the confectioner’s sugar and whip until stiff peaks. Mix the vanilla sugar with the almond flour in a separate bowl, then gently mix it into the egg whites.

Use a plastic bag or decorating bag with a hole of approximately 1,5-2 cm in diameter. Fill it with the batter and create twirls on a baking board in the size you wish the mini-cakes to be. As long as you whipped the egg whites stiff enough, the batter does not run out at all, so you can put them very close together on the baking tray.

Cook in the oven on hot air at 180 degrees Celsius for 10-15 minutes, or until they are slightly golden on the edges. Cool on a baking rack for 5-10 minutes. Then prepare them with cream or save them in an air-tight box until you are supposed to serve them.

Raspberry cream filling

4 dl raspberry jam

2,5 dl whipping cream

2 tbs sugar

1 tbs vanilla sugar

Use a sieve to separate the raspberry jam from its seeds. This should give you a nice puree. Whip the cream and sugar to stiff peaks. Mix in the vanilla sugar. Add the raspberry puree, some at a time. I used approximately 1,5 dl of finished raspberry puree, but you should taste it as you go and find the perfect ratio for you.

Obviously the raspberry can be replaced with a lot of other different tastes, and if you want to you may also add some cream cheese or crème fraiche to the cream to make its consistency more resistant.


Place half the mini-cakes on a plate. Use a decorating bag with tip 1M to make a rosette of the cream on each cake. Add a second cake on top and make another rosette on top of that again. And viola 🙂

It would also be a good idea to have some fresh fruit on top and/or inside! I didn’t do this as I didn’t find any raspberries!

Hope this inspires you! If you try it out, please tell me how it went!

Any suggestions for other types of filling are highly appreciated!

– Juno


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