- For the dough
- 125 grams Pastry flour
- 125 grams sugar
- 125 grams soft butter
- 3 small eggs
- ½ tsp Baking powder
- 1 tsp grated Lemon peel
- 1 centiliter Rum
- 75 grams ground Walnut
- 48 Paper baking molds
- For the filling
- 1 can Lychee drained 250 g (approximately 9 ounces)
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.
Beat egg whites until very stiff and gently fold into dough with ground nuts.
For the filling: drain lychees well. Cut into quarters and fold into dough.
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.
Warm the jam. Brush the cakes with it and let cool. Dust with powdered sugar.