Mini Cake
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Mini Cake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 5 XL Farm fresheggs
- 150 grams white sugar
- 200 grams plain flour
- TO MAKE THE FILLING:
- mascarpone cheese
- raspberry
- blueberries
- mango juice
- Edible Flowers
- strawberry jam
- icing sugar
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Instructions
- TO MAKE THE MOIST SPONGE CAKE:
- Preheat your oven to 160 degrees celcius (302F).
- Mix 5 x eggs with 150g white sugar using an electric mixer.
- Sift in 200g plain flour and fold through using a whisk.
- Cover a large cake pan with butter and a few sprinkles of flour to coat it and to prevent the cake from sticking to it once it is baking in the oven.
- Pour the sponge cake mix into the pan and place this in the oven for about 1 hour. Make sure you don't open the oven while it's baking!
- HOW TO ASSEMBLE:
- Once the sponge has cooked and cooled, use a round cutter to cut the cake into mini serves of sponge cake.
- Cut each portion of mini sponge cake into 3 even slices. Then, starting with the bottom layer, wet the top of the sponge cake (just slightly using a pastry brush) with mango juice. This will help to keep the sponge moist.
- Spread a generous amount of mascarpone cheese on top of this layer, using a teaspoon, making sure to cover all of the base and its edges. Add 2 spoons of strawberry jam (or another jam you like). You can even add thin slices of fresh strawberry on top of the mascarpone cream.
- Then, place the next layer of sponge on top and wet it again, then repeat step 3.
- Add the final layer of sponge on top and wet it with mango juice.
- Finally, to top it off, add a small amount of mascarpone cheese using a piping bag, then decorate it with a raspberry or blueberry, along with an edible flower and a sprinkle of icing sugar
- Your delicious and Sexy Mini Naked Cakes are now ready tobe served and enjoyed.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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