Little raspberry cakes

Cooking Vegetarian Little raspberry cakes

Detailed step-by-step description of how to cook the dish "Little raspberry cakes". Try it by all means

Lables: Vegetarian Fish free Lactose free Shellfish free Soy free
  1. Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.
  2. Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.
  3. Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.
  4. Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.

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180g butter, chopped
1 1/2 cups icing sugar, sifted
1/2 cup White Wings Plain Flour
1/4 cup cocoa powder
1 1/4 cups ground almonds
5 eggwhites
1 tsp vanilla extract
36 fresh or frozen raspberries
icing sugar, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
36 people
Method
Baking
Category
Vegetarian
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