Cherry and pistachio mini-cakes

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Cherry and pistachio mini-cakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Materials

• 1 bag Chemical yeast
• 200 g Sugar
• 220 g Flour
• 250 + 20 g Butter
• 250 g Cherries
• 4 Eggs
• 50 g Unsalted pistachios

Instructions

1. Preheat the oven th. 7 (210 °C). Rinse the cherries and pitted them.
2. Beat the egg whites until stiff with 1 pinch of salt. Continue by pouring 50 g of icing sugar.
3. Mix the softened butter with the remaining sugar until whitening. Add the egg yolks one by one, then the flour, yeast and 1 pinch of salt. Mix vigorously to obtain a homogeneous paste. Gently add
4. Pour a layer of dough into small buttered cake pans, add the cherries and pistachios and finish with the rest of the dough. Bake for 10 minutes. Turn the thermostat down to 6 and continue cooking for 15 minutes.
5. Turn out the hot cake and let it cool on a rack. Serve at room temperature.

Notes

Recipe source: hqrecipes

Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes #cakes

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