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.
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.
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