Mini cappuccino cream cakes

Mini cakes with cappuccino cream

If you're looking for a quick and spectacular dessert, these mini cakes with cappuccino cream are the perfect choice! With a fluffy texture, intense flavor, and adorable appearance, these delights will surely be the stars of any meal or party. Whether you want to impress your guests or treat yourself, this dessert will bring a touch of magic to every bite.

Preparation time: 25 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: Approximately 12 mini cakes

Ingredients

For the base:
- 5 eggs (size M)
- 160 g granulated sugar (about 8 heaping tablespoons)
- 100 ml palm oil (or melted butter)
- 180 g wheat flour (about 9 heaping tablespoons)
- 20 g cocoa powder (20% fat)
- Juice of one orange
- Zest of one orange
- ½ teaspoon baking soda
- 1 teaspoon cinnamon

For the cream:
- 400 g whipping cream (Pilos or another favorite brand)
- 2 packets of whipping cream stabilizer
- 2 packets of classic cappuccino (25 g)
- 2 tablespoons sugar

For the glaze:
- 100 g dark chocolate (50% cocoa, Fin Care is an excellent choice)
- 1 ½ tablespoons sunflower oil

For the syrup:
- 2 tablespoons concentrated orange syrup
- 4 tablespoons still water

For decoration:
- Sugar hearts (optional, but recommended for a festive look)

Preparation steps

Step 1: Preparing the bases
1. Start by preheating the oven to 190 degrees Celsius. Make sure the temperature is correct for perfect bases.
2. Crack the eggs into a large bowl and add the sugar. Use an electric mixer to beat them for 3-5 minutes until the mixture becomes light in color and increases in volume. This is the secret to getting fluffy bases!
3. Add the oil and mix for one minute. The oil will add moisture and make the bases more tender.
4. Incorporate the flour, cocoa, and cinnamon, mixing well. These ingredients add a rich flavor and delicious taste.
5. Quench the baking soda with the orange juice and add it to the mixture along with the orange zest. Mix everything for one minute. This step will make the base a bit fluffier and more aromatic.
6. Pour the mixture into a rectangular tray (32 x 22 cm) lined with baking paper. Place the tray in the oven and let it bake for 35-40 minutes. Check if the base is baked using the toothpick test: if it comes out clean, the base is ready!
7. Once baked, remove the cake and let it cool on a rack. Once completely cooled, cut the base into circles of 7.5 cm diameter using a round cutter.

Step 2: Preparing the cream
1. In another bowl, combine the contents of the cappuccino packets, whipping cream stabilizer, sugar, and whipping cream. Mix on high speed until you achieve a stiff and airy foam. This cream will add a decadent touch to your mini cakes.

Step 3: Preparing the glaze
1. In a bowl over a double boiler, place the dark chocolate along with the oil. Stir until the chocolate becomes pliable. This glaze will provide a shiny and delicious layer to your cakes.

Step 4: Assembling the mini cakes
1. Cut each base in half horizontally, creating two discs for each mini cake. This step will allow each cake to have two layers of cream and be more flavorful.
2. Soak each slice with the syrup made from the 2 tablespoons of concentrated orange syrup and 4 tablespoons of water. This syrup will add extra moisture and flavor.
3. Using a piping bag, place cream on half of the slices, then place the second slice on top. Add a tablespoon of glaze on each cake and let it cool for 1-2 minutes to set.
4. Using the piping bag, form a flower shape with cream on each mini cake, starting from the center and moving outward. Decorate with sugar hearts for a festive look.

Practical tips and variations
- If you prefer sweeter chocolate, you can choose milk chocolate instead of dark chocolate.
- Palm oil can be replaced with melted butter, but make sure it is not hot when added to the mixture.
- You can replace the cappuccino with other flavors, such as vanilla or caramel, to add a personalized touch.
- These mini cakes can be served with a scoop of ice cream or a cup of coffee to complete the tasting experience.

Nutritional benefits
These mini cakes with cappuccino cream, although a dessert, also offer some nutritional benefits. Eggs are an excellent source of protein, and whipping cream provides calcium. Cocoa has antioxidants that contribute to cardiovascular health, and oranges add the necessary vitamins for a strong immune system.

Frequently asked questions
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the textures may change.
- How long can I keep the mini cakes? They can be stored in the fridge for 2-3 days, but are best enjoyed fresh.

These mini cakes with cappuccino cream are not just a delight but also a wonderful way to bring a smile to the faces of your loved ones. Whether you prepare them for a special occasion or to treat yourself, they will surely be appreciated! Try them and enjoy every bite!

 Ingredients: Base: 5 eggs (size M) 160 g granulated sugar (8 heaping tbsp) 100 ml palm oil 180 g wheat flour (9 heaping tbsp) 20 g cocoa with 20% fat juice from one orange zest from one orange 1/2 tsp baking soda 1 tsp cinnamon Cream: 400 g whipping cream (Pilos) 2 packets of whipping cream stabilizer 2 packets of classic cappuccino (25 g) 2 tbsp sugar Glaze: 100 g dark chocolate (50% cocoa) (Fin Care I used) 1 and 1/2 tbsp sunflower oil Syrup: 2 tbsp concentrated orange syrup 4 tbsp still water Decoration: sugar hearts (optional)