Mini cakes

Category: Easter
Mini cakes

Ingredients

Wheat flour 450 g
Fast-acting dry bakery yeast 7 g
Granulated sugar 100 g
Sugar with natural vanilla 10 g
Salt 6 g
Chicken eggs 3 pcs.
Butter 100 g
Milk 3.5% fat 100 g
Roasted hazelnuts (crushed) 100 g
Light raisins 50 g
Candied fruits 100 g
Color sprinkling 1 tsp.
Sugar paste (mastic) 150 g
Sugar pencils 3 pcs.

Cooking method

1. Place all dough ingredients in the kneading bowl of Oursson BM0800J bread maker. Select the "Dough" mode.
2. After the beep, add candied fruits, raisins and nuts to the dough.
3. Divide the dough into 10 portions and round. Divide the dough into tins measuring 6 cm high and 7 cm in diameter.
4. Place the cake blanks in a warm proofing place.
5. Bake the cakes in an oven preheated to 180C, check the readiness.
6. Cool the cakes to room temperature.
7. Mash the sugar paste, divide it into 10 servings and roll into balls.
8. Dust the table with starch and roll each ball of mastic into a thin layer so that it can completely cover the surface of the cake.
9. Cover the cakes with sugar paste, decorate with sprinkles and apply Easter decor with sugar pencils.
10. Serve mini cakes individually to each guest.
Sugar paste and paper mold prevent stale cakes.


Taramara
Oh, what beautiful girls!
Olga VB
Anastasia, did you cook according to this recipe yourself? I would like to see your photos, not pictures from the Internet, and also see a section of the finished cake.
Anastasia Ou
Olga VB, I am a company representative. All photos belong to our company. Our technologist develops recipes and prepares for each of them. And we, with your permission, are already sharing them so that our users can cook using them. Also, we are ready to answer all your questions.
There are no sectional photos for this recipe. I will check with the technologist, maybe she has left.
Yolka Veselkina
Such neat "mushroom caps turned out". I have never played with mastic, for some reason I am afraid of it. Usually I fill it with protein talker.
Elena Our
Quote: Yolka Veselkina
Such neat "mushroom caps turned out". I have never played with mastic, for some reason I am afraid of it. Usually I fill it with protein talker.

Thanks to such a "hat" made of mastic, the cakes will remain fresh for a long time and will not turn brown. A great option if you cook a lot of Easter cakes.
Yolka Veselkina
Quote: Elena Our

Thanks to such a "hat" made of mastic, the cakes will remain fresh for a long time and will not turn brown. A great option if you cook a lot of Easter cakes.

But this is already becoming interesting, I did not even think that the mastic would keep it soft a little longer. Thank you!

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