Sunday, July 15, 2012

Strawberry Amaretto Mini-Cakes

Sometimes a little bite is just enough. Not too long ago I bought a silicone sunflower mini-cake form, and I have been waiting to use it. With strawberries in season this recipe was an easy choice to try it out. Those little guys are bursting in flavor, no wonder since they also have a good amount of booze in it.

While silicone is very easy to use, it doesn't conduct heat as well as the metal forms. So you need to make sure the dough is cooked through before taking it out of the oven, or you will end up with a bunch of bite-sized half-baked doughs.

Make sure you make enough of them, freshly baked they just jumped in everybody's mouth and were gone in no time.

Strawberry Amaretto Mini-Cakes (adapted from "Feine Kuchenpralinen" by Chalwa Heigl)

- makes about 20 little cakes -

1/2 vanilla bean
50 g butter, melted
50 g powdered sugar
4 tbsp. Amaretto
1 medium egg
20 g heavy cream, whipped
60 g flour
70 g strawberries, cleaned and cut into small pieces

Grease and flour your mini cakes form. Preheat the oven to 200° C (400° F).

Slit the vanilla bean lengthwise and remove the seeds. Mix together the melted butter, vanilla bean seeds, powdered sugar and Amaretto. Whisk in the egg, until smooth. Add the whipped cream and the flour and whisk until just combined.

Fold the strawberries into the batter. Fill the dough into your form and put in the oven. Bake on the lower level for about 15-18 minutes. Let cool in the form and then remove from the pan.

Enjoy and Guten Appetit!

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