Lychee Cakes

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Lychee Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
24
For the dough
125 grams
125 grams
125 grams
soft Butter
3
small Eggs
½ teaspoon
1 teaspoon
grated Lemon peel
1 centiliter
75 grams
ground Walnuts
48
For the filling
1 can
Lychee drained 250 g (approximately 9 ounces)
For the garnish
100 grams

Preparation steps

1.

For the dough: beat sugar and butter until creamy. Separate the eggs, reserving the whites. Mix in the yolks. Combine flour and baking powder in a small bowl. Stir gradually into the wet ingredients and add the lemon peel and rum.

2.

Beat egg whites until very stiff and gently fold into dough with ground nuts.

3.

For the filling: drain lychees well. Cut into quarters and fold into dough.

4.

Arrange muffin foils on a baking sheet or in a muffin pan and fill each halfway with dough. Bake in a preheated oven at 180°C (approximately 350°F) about 25 minutes.

5.

Warm the jam. Brush the cakes with it and let cool. Dust with powdered sugar.