Flaked Nut Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
15
- For the cupcakes
- ½ cup cream cheese
- ¼ cup milk
- ⅛ cup sunflower oil
- ½ tsp Almond extract
- 3 egg yolks
- 0.333 cup caster sugar
- 4 tsps lemon juice
- ¼ cup Corn starch
- 3 egg whites
- To decorate
- 15 mini Meringue
- 3 Tbsps Apricot Jam (warmed)
- sliced almonds
- powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 15 bun tins. Place a large tray of hot water inside the oven just below the shelf where the cakes are to be baked.
2.
Place the cream cheese, milk and oil in a heatproof bowl over a pan of simmering (not boiling) water and whisk until smooth. Remove from the heat and cool until lukewarm. Stir in the almond extract.
3.
Beat together the egg yolks with 25g|1/8 cup sugar until combined, then beat in the lemon juice.
4.
Gradually whisk in the cheese mixture. Sift in the cornflour and mix well.
5.
Whisk the egg whites until foamy. Gradually whisk in the remaining sugar, until firm but not stiff.
6.
Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed. Repeat twice more with the remaining egg white mixture.
7.
Spoon into the paper cases, filling them nearly to the rim. Bake for about 30 minutes, until lightly browned. Place on a wire rack to cool completely.
8.
Brush the base of the meringues with a little jam and place on top of the cakes.
9.
Brush the meringues lightly with jam and attach flaked almonds.
10.
Sift a little icing sugar over the top.
