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
Small delicious saffron bredele ”Alsatian Christmas cookies” shaped as balls, that are a bit chewy in the center. Goes very quick to prepare and the best part is that you can keep them for weeks. Perfect to serve for advent when you lit the candles.
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 creamy chocolate mousse with a harder consistence, that fits perfect as a filling in a cake. You can prepare it in two different ways to get two different consistencies. If you prepare it and serve it directly the mousse is more fluffy than if you place it cold for a while.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.