I would like to introduce you to almond cup cakes. This recipe comes from my 5-year old daughter favourite Martine stories. Those cup cakes are baked almost without flour and I am 100% sure that marzipan lovers will be delighted with their taste.
Ingredients for 18 cup cakes:
- 200g ground almonds
- 350 g powder/icing sugar
- 9 egg whites
- 60g flour
- 200g butter
- 50 ml milk.
- 50 ml cream
- 100g dark chocolate
- sugar sprinkles
Put the almonds, sugar, egg whites and flour in a big pot. Stir all ingredients together and heat up the mixture stirring continuously. Check with your finger if mixture is warm. Do not let it boil as egg whites might scrumble.
In separate pot melt down the butter, bring it to boil stirring all the time. Pour melted butter into almond mixture. Stir everything together as long as butter will disappear. With a ladle pour this batter 3/4 full into muffin cases. Bake for 15 min. Cool down on wire rack.
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| after baking |
In a meantime prepare chocolate cream. Put cream and milk into souse pan and bring it to boil. Add chopped chocolate and stir as long as all chocolate will melt down. You will receive thick, chocolaty cream called ganache. With a spoon pour gently ganache on top of each cup cake and sprinkle with sugar sprinkles.
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