{Nutella filled mini cakes}
Preparation: 15 min
Cooking time: 8 min
Yield: 12
Ingredients
- 125 g butter, room temperature
- 125 g sugar
- 3 eggs
- 75 g flour
- 50 g cornstarch
- 1 pinch of salt
- 1 pinch of powdered vanilla
- 50 g Nutella
Equipment (optional): I used these silikomart molds
Directions
- Preheat oven to 350º F. Cream the butter and sugar using an electric whisk, until light and fluffly.
- Add egg yolks, one at a time. Then combine in the flour and starch
- On a different bowl, beat the egg whites with a pinch of salt until firm, then fold the egg whites into the mixture.
- Using a piping bag, fill molds (3/4)
- Bake for 8-10 minutes (it is important not to overbake, the cakes are really small)
- Take the minicakes out of the oven, let them cool for a couple of minutes, and unmold over a wire rack. repeat this process until all the batter is used up.
- When completely cool, use a piping bag to fill the minicakes with nutella
- Keep inside an airtight container, or freeze at your convenience
NOTES:
- Alternatively, you might prepare the recipe on a normal cake pan, and cut it into rectangles
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
n
{Chocolate and cream mini cakes. Mini cake pops}
Preparation: 15 min
Cooking time: 8 min
Yield: 12
Ingredients
- 125 g butter, room temperature
- 125 g sugar
- 3 eggs
- 75 g flour
- 50 g cornstarch
- 1 pinch of salt
- 1 pinch of powdered vanilla
- 150 ml whipping cream, very cold
- 2 tbs sugar
- 150 g dark chocolate
- 30 g cocoa butter
Minicakes batter:
Whipped cream:
Chocolate frosting:
Equipment (optional): I used these silikomart molds
Directions
- Preheat oven to 350º F. Cream the butter and sugar using an electric whisk, until light and fluffly.
- Add egg yolks, one at a time. Then combine in the flour and starch
- On a different bowl, beat the egg whites with a pinch of salt until firm, then fold the egg whites into the mixture.
- Using a piping bag, fill molds with cake batter (3/4)
- Bake for 8-10 minutes (it is important not to overbake, the cakes are really small)
- Take the minicakes out of the oven, let them cool for a couple of minutes, and unmold over a wire rack. Repeat this process until all the batter is used up.
- In a bowl, using an electric mixer, beat the cream with the sugar until firm (to whip the cream it has to be very cold). Use a piping bag to fill the minicakes with whipped cream
- In a separate bowl, melt chopped chocolate and cocoa butter (cocoa butter will make the chocolate sauce more liquid) When chocolate is fully melted, let it cool to room temperature (about 10 minutes)
Dip minicakes (one at a time) in chocolate completely, drain excess and place on a wire rack for a few minutes. Place in the fridge until chocolate hardens - Store in the fridge (due to whipped cream filling)
NOTES:
- Alternatively, you might prepare the cake recipe on a normal cake pan, and cut it into rectangles
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
r
How beautiful! My kids are going to LOVE this one!
Lovely blog .
This recipe looks incredible! What a great idea for birthday parties.
Wow, now THOSE are cake pops! These look so incredible and they’re so beautiful too… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Thank you! 🙂
I love to see your creation! Keep your good work!
You’re a genius. You know?
can you tell me where I can find the cake molds?