Mini Fruit Pastry Cake
Ingredients
- 100 gr butter
- 150 gr powdered sugar (can be added if you like it sweet)
- 50 gr sour cream or plain yogurt
- 3 large eggs
- 1 tsp vanilla essence
- 1 grated lemon rind
- 190 gr wheat flour
- 20 gr cornstarch
- 1 tsp baking powder
- 500 gr sour fruit
- 2 tbsp sugar
How to make
- 1. Preheat the oven to 170 degrees, grease a muffin tin with margarine or carlo.
- 2. Mix flour with baking powder, sift, set aside.
- 3. Wash and cut the fruit, drain, mix with 2 tablespoons of sugar (if using canned fruit, you don't need to add sugar).
- 4. Beat butter, sour cream with sugar to white and soft.
- 5. Enter the eggs one by one while beating (if the dough breaks, its ok).
- 6. Enter the vanilla and lemon zets while beating.
- 7. Turn off the mixer, add the flour, mix well (thick dough).
- 8. Pour into a muffin tin, immediately divide by 12, smooth.
- 9. Sprinkle fruit over the dough.
- 10. Oven at 170°C for 35-40 until cooked and the surface is golden brown, do a toothpick test (I use lower apinata and store on lower shelf for 30 minutes, transfer to middle rack using upper fire until browned).
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