Mini cakes "Nezhnost"
Tender, creamy and moist taste the mini cakes "Nezhnost". Not without reason they got this name. The dessert, which consists of sponge cake and pudding butter cream, practically melts in your mouth. With this recipe you make the mini cakes "Nezhnost" at home.
Servings 10 mini cakes
Ingredients
for the sponge cake
- 6 eggs
- 150 g sugar
- 180 g flour
- lemon zest of 1 organic lemon freshly grated
- 1 pinch of salt
for the cream
- 400 ml milk
- 180 g butter room warm
- 120 g sugar
- 1 egg
- 35 g cornstarch
- lemon zest of 1 organic lemon freshly grated
- 1 pinch of salt
for the lemon syrup
- 70 ml lemon juice freshly squeezed
- 70 g sugar
Instructions
Preparation of the sponge cake
- Line the baking sheet with baking paper.
- Beat eggs, sugar, salt and lemon zest until light and fluffy.
- Add flour to the egg sugar mixture to make an airy, thick sponge batter.
- Spread the batter evenly on the baking sheet, bake the sponge cake in a preheated oven at 356 °F (180 °C) for about 12 minutes and let it cool.
Preparation of the lemon syrup
- Put sugar and lemon juice in a small saucepan and bring to a boil, stirring so that the sugar dissolves before the syrup boils.
- Take the lemon syrup off the heat and let it cool.
Preparation of the cream
- Thoroughly mix egg, sugar, cornstarch, lemon zest and salt in a thick-bottomed saucepan.
- Pour in milk and mix again.
- Place the saucepan on the stove and bring the mixture to a boil over medium heat, stirring as it comes to a pudding.
- Simmer the pudding for about 2 - 3 minutes, stirring constantly, take it off the heat, pass it through a fine sieve and let it cool to room temperature.
- Beat softened butter for about 5 minutes until fluffy and creamy.
- Add the pudding to the butter in batches, whipping each time to a homogeneous cream.
Preparation of the mini cakes "Nezhnost"
- Using a round cookie cutter or a drinking glass, cut out small circles from the sponge cake (20 circles for me).
- Finely crumble the resulting cake scraps.
- Soak the sponge cake circles with the lemon syrup.
- Put half of the sponge circles aside for now and spread a generous portion of cream on the remaining sponge circles.
- Now place a sponge cake circle without cream on top of each sponge cake circle with cream (from the ones you put aside).
- Spread the resulting double mini cakes (10 mini cakes in my case) generously on top and thinly on the sides with the remaining cream.
- Put the mini cakes in the freezer for about 15 - 20 minutes, so that the cream becomes a little firmer.
- Then roll the mini cakes in the sponge crumbs.
- It is best to let the mini cakes "Nezhnost" sit in the refrigerator for a couple of hours and at room temperature for about 15 minutes before serving.
Notes
- Instead of lemon flavor you can make the mini cakes "Nezhnost" with vanilla flavor. Read more about it here at the top of the post.
- To check if the sponge cake is done baking, do a chopstick test. Alternatively, you can gently press on the surface of the sponge with a finger about halfway down. If it springs back after pressing, and no pressure marks remain to be seen, it is ready.
- Butter and the pudding for the cream need to be room warm and both about the same temperature so they can combine well when whipped.
- Note the detailed tips and tricks for making the mini cakes "Nezhnost" above in the post.