Cream-topped Cake Buns

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Cream-topped Cake Buns
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
10
For the dough
5
eggs (separated)
½ cup
1 tablespoon
½ teaspoon
½ teaspoon
Orange zest (grated)
1 cup
plain flour
For the cream
1.333 cups
1 teaspoon
3 tablespoons
2 tablespoons
½ teaspoon
cup
cream (at least 30% fat content)
To garnish

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Grease and flour a 10-cup muffin pan.
2.
Beat the egg yolks with sugar, vanilla sugar and vanilla extract until creamy. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites and orange zest into the egg yolk mixture. Sieve the flour
3.
over the mixture and fold in gently.
4.
Spoon the dough into the muffin tin cups and bake for about 25 minutes. Let cool slightly, remove the cakes from the tin and place on a wire rack to cool completely.
5.
For the vanilla cream, mix the mascarpone with the lemon juice, sugar, vanilla sugar and vanilla extract. Whip the cream until stiff peaks form, then mix it in to the mascarpone mixture.
6.
Top the cupcakes with the vanilla cream and garnish with pink sugar flowers to serve.