Miniature cakes with white chocolate cream and spicy apricot filling will be an unforgettable dessert for any occasion.
It is necessary
- For 6-8 cakes:
- - 100 g of butter;
- - 2 eggs;
- - 40 g of caster sugar;
- - 40 g of light cane sugar;
- - 2 teaspoons of cinnamon;
- - 1 teaspoon of vanilla extract;
- - 75 g of white chocolate;
- - 75 g flour with baking powder;
- - 50 g of ground almonds (hazelnuts);
- - icing sugar;
- For apricot filling;
- - 200 g of canned apricots;
- - 12 ml apricot liqueur;
- - 140 g apricot jam;
- - 0.5 teaspoon of cinnamon;
- 1/2 teaspoon baking spice mixture
- 1/4 teaspoon nutmeg
- For white chocolate cream:
- - 3 large squirrels;
- - 150 g of caster sugar;
- - 170 g butter;
- - 25 g of white chocolate;
Instructions
Step 1
Combine eggs, 2 types of sugar, cinnamon and vanilla extract in a mixer. Whisk for 5-10 minutes at high speed - the mass should double in volume and become fluffy.
Step 2
Place a heat-resistant container over a saucepan of quietly boiling water and melt the butter and white chocolate in it or heat it in the microwave for 30 seconds, stirring occasionally.
Step 3
Add the butter and chocolate to the beaten egg mass and mix thoroughly. Then add sifted flour and almonds, mix thoroughly. Preheat the oven to 170 ° C and grease 6-8 silicone molds with oil.
Step 4
Divide the resulting dough into molds and bake for 18-20 minutes. Check the readiness by piercing the dough with a skewer - it should remain clean. Place the molds upside down on a wire rack and leave to cool completely. Thus, the bottom of the cakes will turn out to be even.
Step 5
For the filling, chop the apricots in a food processor and transfer to a saucepan. Add liqueur, jam, spices and cook for 5 minutes. Then pour into a bowl and cool. For the cream, beat the whites with a mixer with 25 g of sugar.
Step 6
Meanwhile, boil 50 ml of water with the remaining sugar in a bowl with a thick bottom and heat to 120 ° C - you need a special thermometer. Whisking the whites constantly, pour the sugar syrup into them in a confident trickle. The sides of the mixer bowl will get hot from the syrup; let cool slightly.
Step 7
Then add a slice of softened butter, then melted chocolate. Continue whisking until the cream is thick, rich and shiny. Turn off the mixer and set the cream aside.
Step 8
Remove the cake tins and cut them in half across. Place the lower halves on a serving plate. Transfer the cream to a piping bag with a circular nozzle.
Step 9
Draw rings with cream around the edges of the circles, then small circles in the center. Fill the space left between the circles with the apricot filling.
Step 10
Cover with the top halves of the cakes and brush with the remaining cream, smoothing with a knife soaked in water. Decorate with powdered sugar.
