Left over cherries, blackberries, blueberries, raspberries, currants and strawberries? Especially from Xmas? Use them up in these yummy little cakes for morning tea. Serve with cream or mascarpone.
4 eggs, separated
7 oz unsalted butter
1 cup sugar
1.5 cup SR flour
250 g berries
2 Tblspn icing
sugar for dusting
Preheat the oven to 200 C. Butter and flour 6 - 8 muffin or tartlet molds.
Beat the eggwhites with a pinch salt until soft peaks form. Whip the butter until it is light and creamy with 0.66 cup sugar.
Add the egg yolks, beaten egg whites, remaining sugar and the flour, one at a time, and beating well in-between, until the ingredients are blended and the batter is smooth.
Distribute half of the batter into the molds, and cover with the mixed berries. Bake for 25 minutes or until the cakes are set and the top is lightly golden.
Serve them warm or cool, dusted with the icing sugar, with cream or marscapone and extra berries.
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