Minas mini suksessterter

Mina's mini success tarts are gorgeous and taste lovely. It can be nice to serve in portion forms, instead of putting a whole cake on the table. This recipe makes 12 mini cakes.

The bottoms:

4 egg whites

100 g melis

175 g almonds

1/2 teaspoon baking powder

Grease refractory portion forms with butter. Run the almonds into flour in a food processor or grind them with a grinder.

Beat the egg whites and icing sugar to a stiff meringue in a food processor. Carefully mix in the almond flour with a spatula to a smooth batter. It is important to keep the air in the meringue.

Pour the batter into the molds and bake in the middle of the oven at 160 degrees for 25-30 minutes or until the cakes are cooked through, before cooling them.


4 egg yolks

100 g sugar

2 teaspoons vanilla sugar

1.5 dl cream

1 pinch of salt

150 g butter, room temperature

Whisk together egg yolks, sugar, vanilla sugar, cream and salt in a saucepan. Heat over medium heat, stirring constantly, so the cream does not burn. Let it simmer while stirring for a few minutes, until the cream thickens. Pour the cream into the bowl of the food processor and let it cool completely.

Add room temperature butter and whisk the cream well together on medium speed. The cream should be soft and airy. Spray the cream on the cakes in the desired pattern.

Minas mini suksessterter
Minas mini suksessterter

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