Berry cakes
easy
60 mins
60 mins
Ingredients
- 150 g Butter or margarine
- 75 g Sugar
- 1 package Vanillin sugar
- 3 eggs (size M)
- 1 package (4.8 g) Bourbon vanilla flavor (liquid)
- 300 g Flour
- 1/2 package Baking Powder
- 4 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
- 300 g Blueberries
- 100 g Raspberries
- 250 g Whipped cream
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream fat, sugar and vanilla sugar. Stir in eggs bit by bit. Add vanilla flavour. Mix flour and baking powder and stir into the egg cream by the spoonful. Add liqueur.
- 2
Select the blueberries and fold them into the dough, except for 75 g of the fruit. Grease 16 small brioche moulds (7.5 cm Ø) and sprinkle with breadcrumbs. Use paper baking cups instead.
- 3
Then place 2-3 moulds into each other. Spread the dough into the moulds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let the ramekins cool down a little on a cake rack, then turn them over and let them cool down.
- 4
Raspberries selected. Whip cream until stiff and fill into a piping bag with a large star-shaped spout. Spray one cream tuff on each tartlet. Spread the rest of the blueberries and raspberries on top. Press down gently.
- 5
Dust with icing sugar and decorate with melissa.
Nutrition Facts
230 kcal
21 g
14 g
4 g
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