Custard Cakes with Almond Paste Decorations

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Custard Cakes with Almond Paste Decorations
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
371
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie371 kcal(18 %)
Protein6.41 g(7 %)
Fat15.98 g(14 %)
Carbohydrates52.65 g(35 %)
Sugar added17.29 g(69 %)
Roughage0 g(0 %)
Vitamin A128.67 mg(16,084 %)
Vitamin D0.88 μg(4 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.03 mg(2 %)
Folate33.99 μg(11 %)
Pantothenic acid0.35 mg(6 %)
Biotin2.48 μg(6 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C0.06 mg(0 %)
Potassium114.18 mg(3 %)
Calcium140.86 mg(14 %)
Magnesium26.6 mg(9 %)
Iron1.28 mg(9 %)
Iodine22.12 μg(11 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.81 g
Cholesterol86.84 mg
Author of this recipe:

Ingredients

for
16
For the cupcakes
0.333 cup
unsalted butter (softened)
1 ½ cups
1 ⅛ cups
superfine caster sugar
1 tablespoon
½ teaspoon
cup
2
large eggs
1 teaspoon
4 tablespoons
Cherry jam (or jelly)
For the custard
1 ½ cups
3
large egg yolks
¼ cup
2 tablespoons
2 tablespoons
cup
cream (48% fat)
For the marzipan lips
18 ounces
white Marzipan
red food coloring paste (or powder)
To decorate
How healthy are the main ingredients?
saltegg

Preparation steps

1.
For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease 12-16 muffin tins.
2.
Put the butter, flour, sugar, baking powder and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
5.
Spoon into the tins to cover the base. Top each with a teaspoonful of jam and cover with the remaining mixture.
6.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
7.
For the custard: heat the milk in a pan and bring to a boil. Remove from the heat.
8.
Whisk together the egg yolks, sugar, flour and cornflour to a paste. Gradually whisk the paste into the hot milk, then pour back into the pan and bring to a boil, whisking constantly.
9.
Simmer gently for 3-4 minutes, whisking constantly. Do not overcook or the mixture may curdle. Remove from the heat and pour the custard into a bowl.
10.
Cover the surface with cling film and set aside to cool completely.
11.
Whisk the cream until it forms soft peaks.
12.
Whisk the cooled custard until smooth. Gradually fold the whipped cream into the custard. Cover with cling film and chill for 30 minutes.
13.
Whisk the custard and spoon into a piping bag and pipe a generous swirl on each cake.
14.
For the marzipan lips: dust a surface with icing sugar and knead the marzipan until soft. Knead in the food colouring until evenly blended.
15.
Roll out the red marzipan thickly. Cut out 12 lip shapes with a cutter or card template and place on top of the custard. Sprinkle with sparkling sugar and place a chocolate chip on each cake.