Lillet cakes

Ingredients for 1 servings:

• 2 eggs
• 60 g sugar
• 1 pinch of salt
• some lemon peel
• 40 g flour
• 20 g cornstarch
• 6 sheets of gelatin
• 240 ml lemonade (Schweppes Wild Berry)
• 2 tbsp sugar
• 120 g white chocolate coating
• 50 ml Lillet Blanc
• 450 g cream
• Raspberries for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

with alcohol, perfect in summer, 16 cakes

Preheat the oven to 175°C (top/bottom heat). Line a baking tray with baking paper. For the sponge cake, beat the eggs with salt and sugar for 15 minutes until frothy. Add the lemon zest. Mix the flour and cornstarch, sift them onto the mixture, and carefully fold in by hand. Spread the mixture evenly and thinly onto the baking paper and bake in the preheated oven for 8-10 minutes. After baking, immediately remove the sponge cake from the baking paper and let it cool. Using a glass or a round cookie cutter the size of muffin cups, cut out 16 circles from the sponge cake. Line a muffin tray with silicone molds. Silicone is important, otherwise the mixture will not come out of the mold later. For the cream, soak the gelatin in cold water for about 5 minutes. Bring the Schweppes and sugar to a boil and remove from the heat. Roughly chop the white chocolate coating, add it to the hot liquid, and dissolve it. Squeeze out the gelatine and dissolve it in the mixture. Stir in the Lillet and let the mixture cool until it begins to set. Whip the cream until stiff and carefully fold it into the already set mixture. Pour the Lillet cream into the prepared silicone molds and press a raspberry into the center. Place a sponge cake circle on each one and place the tray in the freezer. Chill the tarts for at least 3 hours. Then press the tarts out of the molds and place them on a wire rack. Decorate with melted chocolate, if desired. Thaw the tarts in the refrigerator for about 3 hours, or at room temperature for about an hour.