Miniature cakes with raspberry and kirsch cream - 9/5/10
The idea of making bit size dessert is really fun and ideal to serve when you have a large party. Your guests can sample a bunch of desserts without feeling guilty because the portion is so small. For people who love desserts they can help themselves to multiple servings. After on bite of this moist, rich almond cake you will not resist but to get another serving!
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Close look at the miniature almond cake with raspberry.
Preparation work..
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For the cake 4 large egg yolks 3/4 cup sugar 2 tablespoon milk 1/2 teaspoon almond extract 1/4 teaspoon salt 2 large egg whites |
For the kirsch cream 1 cup chilled heavy cream 1 tablespoon kirsch 21 tablespoons sugar
Equipment: 1- 9 inch square cake pan |
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Whish together 1/2 cup sugar, milk, yolks, and almond extract together until well combined. |
Add the flour and salt... |
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Keep beating until well combined - about 1 minutes. Set aside. |
Beat the egg whites in a separate bowl at high speed. |
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Gradually add remaining 1/4 sugar. Keep beating until the whites just hold stiff peaks. |
This is how stiff peaks looks. |
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Stir about 1/3 of the whites into the batter to lighten, then fold the remaining whites gently but thoroughly. |
Butter your pan and lightly coat it with flour. Pour your batter into the pan. |
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Pre-heat your oven at 350 Degrees. Bake your cake until pale golden brown- about for 15 to 18 minutes or until a tester comes out clean. Cool your cake completely. |
Cut out circular shape from the cake with a cookie mold and transfer to a plate. |
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Beat the whipped cream, sugar and kirsch together until it holds stiff peak. Put the whipped cream into a pastry bag so you can pipe it in on the cake. |
Pipe the whipped cream on top of the cake.
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Top it with a raspberry.
Filed as: Cake/cookies
