User Login
Mini Champagne corks cakes
Mini Champagne corks cakes
4.5
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a different way of presenting some mini cakes in the shape of champagne corks. They are perfect as a starter or mingle food.

Ingredient List for 4 servings:
Button
210 gr Flour
Button
2 Eggs
Button
2 teaspoon Baking powder
Button
100 ml Milk
Button
30 gr Dried tomatoes
Button
2 teaspoon Grated Parmesan cheese
Button
100 gr Melted butter
Button
1 teaspoon Oregano
Button
1 teaspoon Thyme
Button
1 teaspoon Basil
Button
1 pinch Salt
Button
1 pinch Pepper
Button
20 gr Olives
Oven temperature:
180 degrees Celsius
Instructions:
Button
Preheat the oven the 180 degrees Celsius.
Button
In a bowl put 2 egg yellows, milk and melted butter, mix well
Button
Add chopped dried tomatoes, olives, Parmesan cheese and herbs, salt and pepper, mix well.
Button
In an other bowl, beat the egg whites and then add in the batter and mix gently.
Button
The dough should not be too sticky neither to soft, add more milk or flour if necessary.
Button
Pour the batter in a non-stick silicone mini muffin form.
Button
Bake in the oven for about 30 minutes or until the champagne corks are golden brown. The cakes are ready when it is a bit crusty from the outside but soft and moist in the middle.
A selection of recipes from the same country.
This recipe is from France
A homemade ham and cheese cake might not be what comes to mind when you hear the word cake. Also knows as savory cake or cake salé. Resembles more a bread than a cake, and is perfect on a cold winter day. Fits perfect as appetizer, starter, mingle food, or to bring on a picnic.
A homemade French buche de Noël with a Scandinavian saffron taste, as saffron is popular for desserts during Christmas. Not the most traditional log you will find but the saffron sponge cake with white and dark chocolate mousse enhances the flavor nicely. If you get some cake bottom left after decoration the log, why not serve it on the side of the cake as small treats.
This is a homemade chocolate cheesecake prepared in a slightly different way than the traditional cheesecake. The bottom is made with pink biscuits from the region Reims in France. The closest you can come to these biscuits are pink lady fingers. Instead of serving a full round cheesecake this recipe prepare the cake in small single portions instead.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.