Ingredients
Biscuit Base
- 1 egg
- 1 tablespoon (21g) honey
- 260 grams (9.15 ounces) flour
- 110 grams (3.90 ounces) sugar
- 1 teaspoon (4.6g) baking soda
- 50 grams (1.75 ounces) butter
Creamy Custard
- 200 grams (7.05 ounces) cold cream (33-35%)
- 50 grams (1.75 ounces) powdered sugar
Curd Cheese Custard
- 150 grams (5.30 ounces) curd (cream) cheese
- 50 grams (1.75 ounces) cream (33-35%)
- 50 grams (1.75 ounces) powdered sugar
Equipment
- Mixing Bowl:
A sturdy mixing bowl is essential for combining your ingredients smoothly. Opt for a bowl with a non-slip bottom to keep it steady while you mix.
- Hand Mixer or Stand Mixer:
Whipping up the creamy custards to stiff peaks is effortless with a good hand mixer or stand mixer. Always start at a low speed to avoid splattering.
- Baking Sheet:
A flat, even baking sheet helps ensure your mini-cakes bake evenly. Line it with parchment paper to prevent sticking.
- Parchment Paper:
This is crucial for avoiding any sticking while baking and makes cleanup a breeze. Cut it to fit your baking sheet neatly.
- Cookie Cutters:
Use these to cut perfect small circles from your dough. Experiment with different sizes for a fun variety.
- Piping Bag with Nozzles:
Decorate your mini-cakes with custard using a piping bag equipped with curly nozzles for a professional touch. Practice on a plate first to perfect your technique.
Instructions
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Servings
Variations
Faq
- Why did my mini-cakes come out too dense?
This could be due to overmixing the dough or not whipping your custard to stiff peaks. Be gentle with your mixing and ensure your custard is well-whipped.
- Can I make these mini-cakes without a hand mixer?
Yes, but it will require some elbow grease. Whisk vigorously by hand, ensuring the custard reaches the right consistency.
- How do I prevent my dough from sticking to the rolling pin?
Sprinkle a bit of flour on your rolling pin and work surface. You can also roll the dough between two sheets of parchment paper.
- Can I add other spices to the dough for a twist?
Absolutely! Adding spices like cinnamon or nutmeg can give a warm, seasonal flavor that complements the honey beautifully.
- How long can these mini-cakes be stored?
They can be stored in an airtight container at room temperature for up to three days, or refrigerated for up to a week. Anything longer is not recommended for optimal taste and texture.
- Can I freeze the mini-cakes?
Yes, you can freeze the baked mini-cakes without the custard. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw at room temperature and add the custard before serving.