DrygastDrygast, 2022-06-05

Hallongrotta ("Raspberry cave") is a small cake with a taste of vanilla and a filling of raspberry jam in the middle.


  • Servings30 Portions
  • AllergensMilk, Wheat


  • Cook Time30 min


Hallongrotta ("Raspberry cave") is a Swedish cake that is easy to make. In the United States, it is known as the "thumbprint cookie" and there are similar cakes in Australia called "jam drops".

There are a few different ways to make these cakes, but here I make the one that I think is the fastest and easiest - just put everything in a food processor and run until the dough is lumpy. You can also wait for the butter to reach room temperature and mix the dough in a bowl instead. You can also use an electric whisk to get the dough together.

I have tried a few variants, but in the end I stuck to this one. Other variants are e.g.

  • Add some cinnamon to the dough. For this recipe, half a teaspoon should work without taking over completely.
  • Instead of 30 small ones, you can make 16 almost twice as big. Bake in 175°C for 18 minutes instead.
  • Some reduce the flour to 240g (4 dl) instead to get a slightly easier-to-work dough.
  • Replace the raspberry jam with blueberry jam, strawberry jam or whatever type of jam you like.



Nutrition Facts*

 TotalServing100 g
Energy2963.7 kcal98.79 kcal445 kcal
Carbohydrates343.32 g11.44 g51.55 g
Fat169.36 g5.65 g25.43 g
Protein24.18 g0.81 g3.63 g
Sugar136.73 g4.56 g20.53 g
Salt3.33 g0.11 g0.50 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Preheat the oven to 200°C.
  2. Pour all the dry ingredients into the food processor, possibly run it for a few seconds to mix them quickly.
  3. Dice the cold butter and add it to the food processor. Run the food processor until the dough is larger lumps.
  4. Roll 30 small balls and place them in small molds on a baking sheet. The molds I use are 3.5 cm in diameter and 2 cm high.
  5. Press the center of the balls so that there is a small depression - fill the depression with raspberry jam.
  6. Bake in the middle of the oven, 200°C 12 minutes.
  7. Let cool on the baking tray.
  8. Store in an airtight container. It is also possible to freeze these for a longer period of time.