* For form: Bundtlette 4.5 cups
I'm sure you've been craving them but you never know what the right amount is for them. This particular cake recipe has baking stages that you can follow until you can stand it.
MATERIALS:
For the Mini Cakes:
220 gr. flour
1/2 tsp baking powder
1 pinch of salt
230 gr. unsalted butter
200 gr. crystal Sugar
4 large eggs
120 gr. yogurt at room temperature
1 and 1/2 tbsp. Nielsen Massey vanilla extract
1/2 tsp. Nielsen Massey almond extract
For the Raspberry Glaze:
85 gr. frozen raspberries
2 tbsp sugar
180 gr. powdered sugar
15 ml milk or cream.
THE RECIPE:
Cake:
Preheat the oven to 180°C (350°F) fan.
In a large bowl, whisk together the flour, baking powder and salt.
Beat the butter and sugar with a mixer until creamy, about 2 minutes. Scrape down the sides and top of the bowl as needed.
With the mixer on low speed, add the eggs one at a time, then add the cream, vanilla extract and almond extract (if using). Beat on medium-high speed until they are homogenized. Don't over mix it. The mixture will be very creamy and thick with lots of vanilla flecks if you use vanilla paste from here .
Prepare the tin of your choice with mini bundt cakes from our collection, i.e. spray or brush with butter and lightly flour.
Pour mixture into pan, filling each Bundt cake cavity 2/3 full. If you need to make a 2nd batch, loosely cover the leftover dough and keep it at room temperature until your dish is ready again.
Bake in a preheated oven, 180 air, for 20-25 minutes, checking the doneness with a toothpick. Leave for 10 minutes and unmold! Turn the pan upside down and leave it on a rack for another 10 minutes. Tap the mold gently to encourage it to come out. Let the cake cool completely on your wire rack.
Allow the Vanilla cakes to cool completely on a wire rack before frosting and serving.
Icing:
To finish these beautiful mini cakes, mix the raspberries and granulated sugar together in a food processor and let the mixture sit for 5 minutes until the raspberries release their juices. Drain the raspberries through a fine mesh sieve into a medium bowl. Use a spoon to press them in, extracting all the juices and removing the seeds. You will have about 3 tablespoons of juice.
Beat the sugar and the thick pastry cream with a whisk. Add a little more powdered sugar to thicken or more cream to thin, if desired.
Drizzle over the cooled frosted cakes.
Of course the compendium comes with the edible flowers from Olympus Fields which you will find in the link below. Field flowers that give an image to your taste.
Good luck!
You will need a 4.5 cups form and even better
Brilliance Bundtlette ® Pan , if you can't find it, press the "back in stock request" button to be informed about availability.
*Thank you @victoria.giannara_photography for the photo shoot
TIP1
**Grease your mold with butter, or oil spray and then sprinkle it with commercial breadcrumbs. You will see how easily even the most difficult design comes out, while you will be impressed with the cleanliness of the cake.
....we love to take care of you!
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