Mini Cake also known as mini naked cakes are sexy, elegant and deeeelicious.
Total Time
1hr 10min
4.6
5 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
5
Eggs
•
3/4
cup
Caster Sugar
•
1 2/3
cups
All-Purpose Flour
•
to taste
Mascarpone Cheese
•
to taste
Fresh Raspberries
•
to taste
Fresh Blueberries
•
to taste
Mango Juice
•
to taste
Edible Flowers
•
to taste
Strawberry Jam
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
Mix Eggs (5) with Caster Sugar (3/4 cup) using an electric mixer.
3.
In a bowl sift in the All-Purpose Flour (1 2/3 cups) and fold through using a whisk.
4.
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!
5.
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 (to taste). This will help to keep the sponge moist.
6.
Spread a generous amount of Mascarpone Cheese (to taste) on top of this layer, using a teaspoon, making sure to cover all of the base and its edges. Add Strawberry Jam (to taste). You can even add thin slices of fresh strawberry on top of the mascarpone cream.
7.
Then, place the next layer of sponge on top and wet it again, then repeat step 5. Add the final layer of sponge on top and wet it with mango juice.
8.
Finally, to top it off, add a small amount of mascarpone cheese using a piping bag, then decorate it with a Fresh Raspberries (to taste), or Fresh Blueberries (to taste) along with an Edible Flowers (to taste) and a sprinkle of Powdered Confectioners Sugar (to taste).
Nutrition Per Serving
CALORIES
415
FAT
6.3 g
PROTEIN
12.9 g
CARBS
76.1 g
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