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Cream Cakes with Fruit Topping

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Cream Cakes with Fruit Topping
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
86
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie86 kcal(4 %)
Protein1.22 g(1 %)
Fat2.93 g(3 %)
Carbohydrates13.49 g(9 %)
Sugar added6.98 g(28 %)
Roughage0 g(0 %)
Vitamin A35.34 mg(4,418 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.38 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate11.15 μg(4 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C0.09 mg(0 %)
Potassium14.88 mg(0 %)
Calcium29.16 mg(3 %)
Magnesium5.06 mg(2 %)
Iron0.2 mg(1 %)
Iodine6.53 μg(3 %)
Zinc0.07 mg(1 %)
Saturated fatty acids1.68 g
Cholesterol21.36 mg
Author of this recipe:

Ingredients

for
24
For the cupcakes
0.333 cup
0.333 cup
superfine caster sugar
2
eggs (beaten)
½ teaspoon
¾ cup
½ cup
Candied cherry (chopped)
For the meringue topping
2
½ cup
40
¼ teaspoon
To decorate

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually add the eggs, a little at a time and beat well.
3.
Sift in the flour and gently fold into the mixture. Stir in the almond extract and cherries.
4.
Spoon into the paper cases and bake for 9-12 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the meringue: put the sugar, water and cream of tartar in a pan over a low heat and stir until sugar is dissolved.
6.
Bring to a boil, then reduce the heat and simmer for 3 minutes.
7.
Whisk the egg whites until soft peaks form. Gradually add the sugar mixture, whisking constantly until thick and glossy.
8.
Spoon into a piping bag and pipe on top of the cakes. Decorate with cherry halves and blueberries.