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 Hazelnut Mini-Cakes Recipe
With the appearance of a child in our family, the question of desserts for the traditional festive table suddenly became relevant. And despite the fact that every year I promise myself not to cook a lot, it still takes a lot of time and effort to prepare for the new year. I offer you a simple recipe for cakes that will not take much time and will please your loved ones. Fluffy nutty biscuits with fragrant delicate cream!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Lightly fry the nuts in a frying pan and grind them in a blender.
    Lightly fry the nuts in a frying pan and grind them in a blender.
  2. Beat the condensed milk, eggs and vanilla sugar with a mixer.
    Beat the condensed milk, eggs and vanilla sugar with a mixer.
  3. Add the chopped nuts,
    Add the chopped nuts,
  4. The flour and baking powder. depending on the consistency of condensed milk, you may need a little more or a little less. The dough should be quite thick.
    The flour and baking powder. depending on the consistency of condensed milk, you may need a little more or a little less. The dough should be quite thick.
  5. In a baking sheet covered with baking paper, spread the dough and level it. For convenience, I used a split form - 35*25 cm. Bake in a preheated 180 degree oven for 15-20 minutes.
    In a baking sheet covered with baking paper, spread the dough and level it. For convenience, I used a split form - 35*25 cm. Bake in a preheated 180 degree oven for 15-20 minutes.
  6. Here is such a ruddy sponge cake I came out.
    Here is such a ruddy sponge cake I came out.
  7. Cut the cake into four identical strips. A small strip was left for sprinkling.
    Cut the cake into four identical strips. A small strip was left for sprinkling.
  8. For the cream, mix the jam with sour cream, beat with a mixer until smooth.
    For the cream, mix the jam with sour cream, beat with a mixer until smooth.
  9. We smear one strip with the resulting cream, put the second one on top and smear it. With the second part, we do the same. We put it in the refrigerator for a few hours, preferably overnight.
    We smear one strip with the resulting cream, put the second one on top and smear it. With the second part, we do the same. We put it in the refrigerator for a few hours, preferably overnight.
  10. Before serving, cut into small portion cakes and sprinkle with either nuts or the remains of a sponge cake, crushed into crumbs.
    Before serving, cut into small portion cakes and sprinkle with either nuts or the remains of a sponge cake, crushed into crumbs.
  11. Bon appetit.
    Bon appetit.
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