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225g butter, room temperature
200g caster sugar
1 organic egg, room temperature
1 organic egg yolk, room temperature
1 teaspoon vanilla extract
375g self-rising flour
4 tablespoons milk
a box of strawberries
a box of blueberries
1-2 Elster apples
250 ml double cream + 2 tablespoons caster sugar
1 heaped tablespoon apricot jam
It is July 4th today and we just can't resist. ;)) We are baking small cream cakes and decorating them American style. Easy to make, quickly ready and delicious. With this recipe you’ll have a lot! You make about 15-18 cakes with it, depending on how big you cut them. You can also make standard-sized cakes, but then you’ll have +/- 12. We are baking for the little monsters, so we prefer to keep it small.
How you make Fourth of July mini Cream Cakes
Add butter and sugar to the mixer.
Mix until pale and creamy.
Mix in the egg and egg yolk.
Then add the vanilla.
Gradually sift in the flour.
Fold in the flour lightly.
Finally fold the milk into the batter.
Preheat the oven to 175°C
Grease the baking tin and dust it with flour.
Spoon the batter in and smoothen with a wet spoon.
While you wait for the cake to cool, whip the cream with 2 tablespoons sugar until stiff and wash and cut the fruit
Cut the cake into strips
Cut the strips in halves.
Cut them then into cubes.
Pipe cream between the cubes.
How to decorate the cakes
Pipe rosettes of cream on top.
Gently press the fruit into the cream.
Melt the jam with drops of water.
Brush the jam over the fruit, to make it shine.
Your cream cakes are ready!
Happy Fourth to all!