Homemade mini cakes
Description
It goes perfectly with tea and coffee. Today, from one sponge cake base, I suggest making two mini cakes that are completely different in flavour and decoration. You can make it in two stages. First, prepare the berry compotes and the sponge cake. Assemble the next day. The sponge cake turns out very light and delicate, so soak it carefully and do not overdo it. The trimmings can be served with tea or you can make a pastry from them. The berry filling can be made from either fresh or frozen berries or fruit. If the cakes are for adults, you can add cognac or rum to the cream to taste.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making homemade mini cakes.
- 2
Step 2
Break the eggs into a bowl and, while whisking, gradually add the sugar. Whisk until light and fluffy.
- 3
Step 3
Combine the flour with baking powder and vanilla sugar, and sift into the beaten eggs. Gently fold from top to bottom until the mixture is smooth and airy.
- 4
Step 4
Combine the milk with the butter and heat until the butter melts. While mixing the dough, add the hot milk with the butter and gently mix until the dough is smooth and airy.
- 5
Step 5
Line the baking sheet with parchment paper and pour in the batter. Spread it in an even layer.
- 6
Step 6
Bake the sponge cake in a hot oven until done at 180 degrees for 15–20 minutes. Transfer the baked sponge cake to a wire rack, let it cool completely, and only then remove the parchment paper.
- 7
Step 7
Cut out four cake layers 12–14 centimeters in diameter, wrap them and refrigerate for 8 hours.
- 8
Step 8
For the first cake, chop the strawberries, add sugar and half the water. Cook for 5 minutes, mashing with a masher. Mix the remaining water with the starch, pour into the strawberries and cook, stirring, until thickened. Press plastic wrap directly onto the surface and cool completely. Cook the cherry compote the same way, except do not thaw the cherries and leave them whole.
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Step 9
For the soak, mix boiled water and condensed milk until smooth. Soak the first cake layer with the mixture.
- 10
Step 10
In a bowl, combine the cream cheese, powdered sugar, and cream. Using a mixer, whip everything on high speed until you get a fluffy cream.
- 11
Step 11
Spread the first soaked sponge layer with the cottage cheese cream and, using a piping bag, pipe borders around the edge.
- 12
Step 12
Into the hollow, spread the strawberry filling. Soak the second sponge layer and coat it with cream. Place the second sponge layer cream-side down on the strawberry confit and press lightly.
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Step 13
Cover the top and sides of the cake with the remaining cream and smooth it out. Decorate the cake and transfer it to a special box.
- 14
Step 14
The first mini cake is ready.
- 15
Step 15
For the second mini cake, prepare the cream. To do this, chop the chocolate and melt it in a double boiler. Whip the cream with a mixer on medium speed until light and fluffy. Combine the cream with the cooled chocolate and beat until you have a smooth, even cream.
- 16
Step 16
Soak the bottom sponge layer, spread with chocolate cream, and pipe the sides the same way as on the first small cake. Spoon the cherry confit into the hollow and press lightly.
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Step 17
Soak the last layer and spread it with cream. Place the layer cream-side down on the cherry filling.
- 18
Step 18
Cover the sides and top of the cake with chocolate cream, smooth it evenly, and refrigerate for 2–3 hours to set.
- 19
Step 19
For the glaze, chop the chocolate. Heat the cream until almost boiling, but do not let it boil; pour the cream over the chocolate and stir until smooth, then cool. Take the cake out of the refrigerator and pour the glaze over it, then chill in the refrigerator until set.
- 20
Step 20
Decorate the finished mini cake and transfer it to a bento mini-cake box.
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Step 21
The baking is done. Serve with tea.