Mini Raspberry Cakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- Ingredients
- 170 grams butter
- 1 Vanilla bean (seeds)
- 120 grams ground almonds
- 145 grams sugar
- 45 grams Pastry flour
- 4 egg whites
- 1 pinch salt
- 100 grams Frozen raspberry (or fresh)
Preparation steps
1.
Melt the butter and mix with the vanilla. Mix together the almonds, the sugar and the flour. Whip the egg whites with the salt until stiff and fold into the almond mixture. Add the melted butter with a spatula. Chill for about 1 hour. Preheat the oven to 200°C (approximately 400°F).
2.
Add the raspberries to the pastry mixture and pour into 12 buttered cupcake tin wells. Bake in preheated oven for 12-15 minutes.
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