John Myers
Ingredients for 1 servings:
- 160 g flour
- 60 g semolina (soft wheat semolina)
- 150 g butter, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 2 pieces of egg(s), size L
- 1 pinch of salt
- possibly chocolate
- possibly berries
- possibly fruit
- possibly nuts
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
in a praline case
Beat the softened butter with the sugar until fluffy. Then beat in the eggs, one at a time. Combine the flour with semolina, vanilla sugar, and a pinch of salt. Add the sugar and egg mixture to this mixture and mix well. Preheat the oven to 200°C (top and bottom heat). Prepare the chocolate capsules. With paper capsules, I always recommend placing two inside each other; with aluminum capsules, this is not necessary, as they are more stable. Now fill the batter into a piping bag and pipe into the chocolate capsules. They can be filled to the brim. Place the mini cakes on a baking sheet lined with baking paper and bake on the middle rack of the oven for 15-20 minutes. Remove the mini cakes and let them cool. Once cooled, they can be decorated as desired. As a variation, you can first put some dough into the mold and then add a berry (e.g. raspberry), a piece of fruit, chocolate chips or nuts, then cover with another layer of dough.
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