The basis of mini-cakes are honey cakes, and the dessert is unusual for its cream, because it consists of chestnut jam, which began to appear in the sale of large chain stores. It looks like a thick Apple jam, but the taste is not comparable to anything.
Prepare the ingredients and start cooking mini-cakes with the dough for cakes.
With a food processor, it is easy and fast to prepare dough for cakes!
We load all the ingredients for the dough at once and, using the product shredding function, turn on the combine at the speed of " 1 " for just 1-2 minutes.
Transfer the buttery crumbs to a suitable bowl or Board.
Hands form a ball of dough, wrap in plastic wrap and put in the refrigerator for 2.5-3 hours.
Before rolling out the dough, prepare a baking sheet covered with baking parchment. Turn on the oven to heat up to t 180°C.
Roll out the dough into a layer no more than 5 mm thick and cut out the blanks for cakes with a "big star" mold. When rolling out, you can use a small amount of flour, however, the cooled dough almost does not stick.
The number of blanks will depend on the size of the mold.
Lay out the blanks on a prepared baking sheet and send them to bake in a preheated oven for 10-12 minutes.
While the "stars" are cooling, prepare chestnut cream.
All ingredients for the cream must be chilled and please note that the amount of cream is indicated in grams!!!
Beat the cooled cream together with the powder on a high speed mixer to a soft peak. Then add mascarpone in portions, without stopping whipping.
Beat to a steady peak. Next, add the chestnut jam and mix it into the cream at an average speed of the mixer.
The resulting cream is transferred to a pastry bag.
I used the "closed star" nozzle of a small diameter, but you can plant the cream without the nozzle. You will get round balls.
Mini cakes consist of two cakes and two layers of cream.
We put the cream in the form of small domes on one cake, then carefully put the second cake on top, without pressing it. And then we also decorate the second cake with cream. In the final, decorate with Golden sugar and any other pastry sprinkles.
I immediately foresee a possible question: how to replace chestnut jam?
I answer: any jam, jam, peanut paste or boiled condensed milk. Something that will be very thick and will not dilute the consistency of the cream.
We need a thick cream that will hold its shape well.