Mini cakes homemade

8 servings
1 day

How to make a mini cake? Prepare the necessary products. For a biscuit cake, they should be at room temperature. I washed the nuts in advance, dried and chopped them with a fine knife. In addition to walnuts, almonds, cashews, hazelnuts, peanuts or others are suitable. It's a matter of taste or presence.

First, make the biscuit dough. In a separate bowl, sift the flour with baking powder and soda, add a small pinch of salt, vanillin and nutmeg. Mix all dry ingredients. Instead of vanillin or vanilla flavoring, you can put cinnamon - who loves what.

Wash the carrots, peel and grate on a fine grater. I did not squeeze the juice if the carrots are very juicy, just drain it.

Pour sugar into the dough mixing bowl, add the vegetable, refined butter. Beat with a mixer at low rpm for 1-2 minutes.

Add 2 eggs one at a time, whisking well each time.

The egg-oil mass will be air, with bubbles, of medium consistency.

Gradually add a dry flour mixture to the liquid component. I add 2-3 tablespoons with a slide, in several stages. Mix well each time with a silicone spatula, the mixer is no longer needed.

Then add the chopped nuts and stir.

Enter the carrot last. The dough must be started quickly, but mixed very carefully.

The addition of carrots will make the dough a little thicker, it is a beautiful carrot color, with a viscous consistency. It is convenient to pour such dough.

Prepare the form in advance so that the biscuit dough does not stand in wait, it does not like it. Take a detachable shape, cover the bottom with parchment and brush it with butter or vegetable oil. Do not lubricate the sides so that the growing biscuit clings and rises easily. Slowly pour the dough into the center of the mold, it easily spreads, occupying the entire space. Do not raise, carefully move the form on the table, for a more even distribution of dough.

Then move the tin equally neatly into a preheated oven to 190 degrees. Bake until golden in top-to-bottom mode on a medium level. Approximately about 25-27 minutes, depends on the possibility of your oven. Close the oven door carefully and in the process do not open so that the biscuit does not fall.

Check the readiness with a ray, came out dry, the biscuit is ready. Turn off the oven, slightly open the door and let the sponge stand in the oven for 5-7 minutes. Otherwise, it can settle due to a sharp temperature difference. Then remove the tin and let the biscuit cool in it for about 15 minutes. Then run a thin knife along the side, open the mold and remove the side. Holding by the parchment, stretch the bottom of the mold. Leave the biscuit on the parchment until cool completely.

Cheese cheese cream products. Also remove the butter from the refrigerator in advance, it should have time to warm up to room temperature. And curd cream cheese should only be from the refrigerator. It is better not to save on these products and choose high-quality, proven manufacturers. Curd cheese can be mixed by matching the required percentage of fat or weight for the recipe.

While the biscuit cools, make the cream. In a deep bowl, first rub the soft butter with a spatula of powdered sugar. Then beat with a mixer at high speed for 2-3 minutes. The mass should turn white, become homogeneous and airy.

Add the curd cream cheese and continue to whisk for 3-4 minutes.

The cream is prepared quickly and simply. It turns out thick enough, but it is light and plastic, perfectly keeps its shape. It's not as sweet as protein and not as greasy as butter. It is stored better than custard, although each cream is good in its own way. If necessary, the amount of powdered sugar can be adjusted to taste. (Pictured is a double serving of cream).

From the cooled biscuit, cut out the d 8cm bark, but not more than 12. Use a suitable container or cardboard stencil as a template.

And actually we start collecting cakes or cakes, I have two of them. To do this, apply a drop of cream on a substrate or flat dish, so you fix the first cake and the cake will not move. Cover the cake with a layer of cream and flatten. The cream can be applied spatula or from a confectionery bag in the form of a spiral, as convenient. Collect with a pyramid, alternating cream and cakes.

Then cover your sides and top with a thin layer of cream to & quot; nail & quot; crumbs. Remove excess cream at this stage from the spatula on the edge of the bowl. Cover the cake with film and put it in the refrigerator with the cream. After 20 minutes, remove, apply another layer and cool again. Align the sides and top to a smooth state or as intended, periodically cooling the cake and cream.

Products for chocolate ganache. He also prepares extremely simply and quickly. Chocolate can be taken any: dark, milky, bitter, but without various additives. Take cream and oil from the refrigerator. In the recipe, it is important to comply with the proportions, temperature regime and cooking technology. Then everything will work out, but the ganache will not stratify.

Break the chocolate bar and melt in a convenient way (in a water bath or pulses in the microwave). Mix the cream with icing sugar and stir heat to 95 degrees, they should be hot, but do not let them boil. (Bubbles are just beginning to appear - remove from the fire). You can not add icing sugar, but if the chocolate is bitter, the children simply will not eat it.

Pour the hot cream into the melted chocolate mass, mix until smooth.

Leave to cool a little, add the butter, stir also until smooth.

A homogeneous, not very liquid, well-pouring mixture with a smooth surface should be obtained. If there are grains, you can wipe through a fine sieve, I left it that way.

Ganash is ready, let it cool to a working temperature of 22-24 degrees. Make the toppings on the chilled cake. Start pouring gradually with a spoon around the edge, then fill the center and lightly flatten. Ganash sets, but remains plastic. If necessary, its day can be stored in the refrigerator. Then heat, mix and allow to cool to the operating temperature. All that remains is to decorate the cake to your liking.

I decorated with small grapes, tangerine wedges. She used nuts, freeze-dried strawberries and confectionery. Here is such a cake in the cut. I didn't say what kind of cake I would make, but it was recognized right away. Both in appearance and taste, the cake is very recognizable and very tasty. There is no cloying and fat content, and by the way the taste of carrots too. A nice, crumbly, moist biscuit with a creamy finish. Birthday people and guests really liked the cakes.