How To Make: Small candied cakes

INGREDIENTS

  • 125 g of flour
  • 100 g of butter
  • 100 g of sugar
  • 2 eggs
  • 1/2 sachet of baking powder (8 grams)
  • 1 tablespoon of kirsch or maraschino liqueur
  • 1 heaped tablespoon of mixed candied peel or chopped candied cherries
  • powdered sugar
PREPARATION
READY IN20 MIN
CALORIES513 CALORIES
PORTIONS6 PORTIONS

PROCEDURE

Preheat the oven to 190 °. In the meantime, brush the special pastry paper molds with butter.

Then sift together the flour and yeast. Intermittently, for 2-3 minutes, work the butter with the sugar in the robot and, always with the appliance moving, add the eggs first and then the flour, liqueur and candied fruit through the lid. Operate again for about 1 minute, turn off. Divide the mixture into the paper molds, depending on their size the number of small cakes can also increase.

Arrange the molds on the plate, bake in the oven for 15 minutes. Withdraw, let it cool or cool, remove the cakes from the wrapping, arrange them on a serving dish, sprinkle them with icing sugar.
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