Lemon and Cherry Mini fairy cakes

23 Jul 2015

Recipe

Here are two cakes that offer great taste, excellent crumb structure and superb moistness along with a delicate fruity touch. The perfect sized snack

Ingredients

  • 500 g of Tegral Satin Crème Cake 
  • 175 g of Eggs 
  • 150 g of Oil 
  • 125 g of Water 
  • 45 g of Classic Lemon 

For the Cherry Mini fairy cake

  1. Replace Tegral Satin Crème Cake by Tegral Satin Crème Cake Belgian Chocolate Cake
  2. Replace Classic Lemon by Classic Cherry

Working method

  1. Mix all the ingredients during 5 minutes at medium speed. 
  2. Pour into a small flexipan and bake 15’ at 180°. 
  3. For the topping, mix 300g of Crystofil white with 100g of Dulcerio. 
  4. Finish the fairy cake off with a macaron.

To give your cakes both a moist texture and a nice cube shape, cover them during baking

No limits to your creativity. Enrich your recipe with different aromas, fruits and fillings! 

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Lemon and Cherry Mini fairy cakes