Mini cakes with lemon whipped cream
Adorable mini-cakes with fresh lemon whipped cream and sweet raspberries.
Ingredients
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Corps
- 5 eggs
- 5 tablespoons powdered sugar
- 3 PL Cake mix Liana
- 2 PL Liana dark cocoa
Lemon whipped cream
- 200 ml vegetable whipping cream
- 40 g Liana stiffener LEMON
- 50 ml of water
Next we need
- Water
- fruit
- jam or fruit in jelly
- Decorative insoluble powdered sugar Liana
- Beat the egg whites until stiff.
- Beat the egg yolks together with the sugar until foamy. Mix the sifted cake mix with cocoa by hand. At the end, we gradually lightly incorporate snow from the egg whites.
- Spread evenly on a baking sheet lined with baking paper. Bake for 10 minutes at 180°C. Let it cool down.
- Whip the cream until semi-stiff. Mix the lemon thickener in water, add it to the cream and whip it until stiff. If the whipped cream is too stiff, we can dilute it with a little water and beat it thoroughly again.
- We will cut out circles from the dough, on which we will use a pastry bag to apply whipped cream and fruit in jelly. We layer according to our own imagination, we chose layers 1. corpus - whipped cream with fruit in jelly, 2. corpus - whipped cream and fresh raspberries, and finally 3. corpus whipped cream decorated with fruit in jelly and fresh fruit.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Corps
- 5 eggs
- 5 tablespoons powdered sugar
- 3 PL Cake mix Liana
- 2 PL Liana dark cocoa
Lemon whipped cream
- 200 ml vegetable whipping cream
- 40 g Liana stiffener LEMON
- 50 ml of water
Next we need
- Water
- fruit
- jam or fruit in jelly
- Decorative insoluble powdered sugar Liana
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