Mini-Cakes “Stars” with Chestnut Cream Recipe
The basis of mini-cakes are honey cakes, and the dessert is unusual for its cream, because it includes chestnut jam, which began to appear on sale in large chain stores. It looks like thick apple jam, but it tastes like nothing.
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  1. Prepare the ingredients and start cooking mini cakes with dough for cakes.
  2. With the help of a food processor, it is easy and fast to prepare the dough for cakes! We load all the ingredients for the dough at once and, using the food chopping function, turn on the combine at a speed of “1” for only 1-2 minutes.
  3. In fact, everything! Transfer the buttery crumbs to a suitable bowl or board.
  4. With your hands, form a ball of dough, wrap it in plastic wrap and put it in the refrigerator for 2.5-3 hours.
  5. Before rolling out the dough, prepare a baking sheet covered with baking parchment. Turn on the oven and preheat it to t 180°C. Roll out the dough into a layer no more than 5 mm thick and cut out the blanks for the cakes with a “big star” mold. When rolling out, you can use a small amount of flour, but the cooled dough almost does not stick. The number of blanks will depend on the size of the mold.
  6. Place the blanks on a prepared baking sheet and send them to bake in a preheated oven for 10-12 minutes.
  7. While the “stars” are cooling, prepare the chestnut cream. All ingredients for the cream must be chilled, and please note that the amount of cream is indicated in grams!!!
  8. Beat the cooled cream together with the powder on a high speed mixer until soft peaks form. Then add mascarpone in portions, without stopping whipping. Beat until a stable foam. Then add the chestnut jam and mix it with cream on medium speed mixer.
  9. Transfer the resulting cream to a pastry bag. I used a small diameter “closed asterisk” nozzle, but you can dilute the cream without a nozzle. You will get round balls.
  10. Mini cakes consist of two cakes and two layers of cream. We spread the cream on one cake in the form of small domes, then carefully put the second cake on top, without pressing it down. And then we also decorate the second cake with cream. Finally, garnish with golden sugar and any other confectionery sprinkles.
  11. 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 keep its shape well.
  12. Bon Appetit!
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