Ingredients
- 250 gr (8.75 oz) of flour.
- 1 packet of yeast.
- 200 gr (7 oz) of butter.
- 40 gr (1.4 oz) of sugar.
- 2 packets of vanilla sugar.
- currant jelly.
- paper cake cases.
Recipe: little currant cakes
Prep
15 min
Cook
25 min
Total
40 min
Step-by-step directions
1* beat the butter until creamy. Add half of the sifted flour-yeast mixture, the sugar and vanilla sugar. Work everything until you obtain a mousse-like preparation.
2* gradually incorporate the rest of the sifted flour-yeast mixture. Pour the batter into a piping bag fitted with a smooth tip. Pipe the batter into the paper cake cases until half full.
3* arrange the paper cake cases on a baking sheet. Bake the small cakes for approximately 25 minutes in a preheated oven.
4* decorate the center of the small cakes with a little currant jelly that has been previously heated. (I added currants and apricots).
Chef Patrick's Comment
Good professional recipe, please be kind as usual and tell us the oven preheating temperatures.
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