It's
official ... the mini bundt cake madness has also caught up with me. I have
strive against it for a long time, but then I was weak and bought the book
"Feine Gugl". I played with the idea of buying a mini bundt form for
some time, but was not 100% sure if I really should. The mini bundt cake look
so cute, but do I really need them? Do I really need another book and another
baking pan? Don’t I have enough cooking stuff? The answer to all these
questions is: NO…I don’t need a new form and a new book. And that went well a
few months...but then I was weak. Well...at least I've tried. And I don't
regret buying it...because these mini cakes are not only a highlight for the
eye, no, they taste absolutely delicious.
A
first recipe I tried is the one for amaretto strawberry mini bundt cake, and
today I share the recipe with you.
You need:
30
g butter
30
g icing sugar
15
ml cream
35
g flour
3-4
fresh strawberries
1
egg
2
tbsp Amaretto
¼
vanilla bean
+
butter and flour for the form
This is how we proceed:
Preheat
oven to 200°C degrees. Grease form with butter and dust with flour.
Melt
butter, put in a bowl and mix together with the icing sugar, the scraped
vanilla seeds and the Amaretto. Fold in egg and stir until smooth. Beat cream
until stiff and fold in. Sift the flour and stir into the dough.
Wash strawberries and cut into small pieces and sprinkle with a little flour. With a wooden spoon, fold in under the dough.
Pour batter using a tablespoon into the form and bake in the lower third of the oven for 12-14 minutes. Allow to cool and detach from the mold.
From the ingredients you should get ~ 18 mini cakes...but it depends on how much dough you nibble :)
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