HONEY MINI-CAKES

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

Step 1

1. Let's prepare the biscuit base. Start by preheating your oven to 200°C (392°F). Pre-heating the oven ensures even baking right from the start.

Step 2

2. In a mixing bowl, combine the sugar, butter, honey, and egg. Place this mixture over a water bath and heat it, stirring constantly until the ingredients dissolve and blend together. Using a water bath prevents the eggs from scrambling and ensures smooth mixture.

Step 3

3. Add the baking soda to the mixture while whisking constantly. Continue to whisk until the mixture becomes foamy. Once foamy, remove it from the heat.

Step 4

4. Immediately add the sifted flour to the mixture and use a spatula to mix everything until it forms a consistent dough. Sifting the flour helps prevent lumps and makes the dough smoother.

Step 5

5. Roll out the dough on a floured surface and cut out small circles using a cookie cutter. Place the circles onto parchment paper-lined baking sheets.

Step 6

6. Bake in the preheated oven for about 10-12 minutes, or until they turn golden brown. Keep an eye on them to avoid over-baking.

Step 7

7. For the creamy custard, combine the cold cream and powdered sugar in a bowl. Whip the mixture until stiff peaks form. Chill the mixing bowl and beaters beforehand to help whip the cream faster.

Step 8

8. For the curd cheese custard, mix the curd cheese, cream, and powdered sugar together. Whip until smooth and well combined.

Step 9

9. Assemble the mini cakes by layering them with your choice of custard. Use a piping bag with a decorative nozzle to spread the custard evenly between the layers.

Step 10

10. Finally, decorate the top with more custard and serve your delicious honey mini-cakes! Drizzling a bit of extra honey on top can enhance the flavor and presentation.

Servings

Imagine a chilly autumn afternoon, leaves rustling outside, and a hot cup of tea in your hand. What's missing? A beautiful Honey Mini-Cake, of course! These little delights aren't just about health—they're about indulgence, too. Arrange a few mini-cakes on a sophisticated cake stand and watch your guests' eyes light up. For a cozy family gathering, serve them fresh out of the oven with a drizzle of honey on top and a sprinkle of cinnamon. Pair them with spiced apple cider or hot cocoa to amplify the autumnal vibes. If you're hosting a brunch, these mini-cakes make for an adorable addition to your dessert spread. Set up a DIY mini-cake station where guests can add their own toppings—think fresh berries, nuts, or a dash of powdered sugar. Serve alongside other finger foods and festive fall beverages for a hit that's sure to be remembered. The beauty of these mini-cakes lies in their versatility. Enjoy them as they are, or dress them up to fit any occasion. Either way, they are bound to disappear in no time!

Variations

For those looking to enjoy these Honey Mini-Cakes without gluten or animal products, here are some simple adjustments: Gluten-Free Version: Substitute the regular flour with a gluten-free all-purpose flour blend. Make sure it includes a binding agent like xanthan gum for the best texture. Everything else stays the same! Vegan Version: Swap out the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for a few minutes to thicken). Use a plant-based butter and choose a vegan cream for the custards. There are many vegan creams available that whip up just as beautifully.

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.