Mini Cinnamon Fondant Cakes
Ingredients
- For the cake
- 6 eggs
- 300 grams butter (softened)
- 180 grams sugar
- 2 Tbsps Vanilla sugar
- 250 grams Pastry flour
- 50 grams ground almonds
- 1 tsp Baking powder
- 1 generous pinch Orange zest
- 2 tsps ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground allspice
- 50 grams Cocoa
- 1 pinch salt
- 150 milliliters Red wine
- butter (to grease pan)
- Pastry flour (to dust pan)
- For decorating
- 4 Tbsps Cinnamon liqueur
- 4 Tbsps Orange jelly
- 500 grams white Fondant
- red Food coloring
- 2 Tbsps powdered sugar
Preparation steps
Preheat oven to 180°C (approximately 350°F). Line baking pan with parchment paper or grease pan with butter and dust with flour.
Separate eggs. Beat butter, sugar and vanilla sugar until creamy. Gradually add egg yolks to butter mixture and beat until light and fluffy. Mix flour, almonds, baking powder, orange zest, cinnamon, cloves, allspice and cocoa. Beat egg whites with salt until stiff. Alternately beat flour mixture, red wine and egg whites gradually into butter mixture. Pour batter into prepared pan, smooth top and bake until cake tests done with a toothpick, about 45 minutes. Remove cake from oven and allow to cool briefly, then remove cake from pan and let cool completely on a wire rack.
Cut cake into 16 squares about 5 cm (2 inches). Soak half the cake pieces with cinnamon liqueur, brush tops with orange jelly and top with remaining cake pieces. Roll fondant to about 5 mm (approximately 1/8 inch) thin and cover cake pieces. With small star-shaped cookie cutters, press stars into fondant on cake pieces. Cut white stars from half the remaining fondant. Dye remaining fondant with red food coloring and cut out stars. Mix powdered sugar, food coloring and a few drops water until syrupy and drizzle on serving plate. Set cinnamon cakes on serving plate and garnish with fondant stars as desired to serve.
