Snowflake dessert cake

Mini cakes with fluffy base and fine vanilla cream, coated in coconut and chocolate.

These mini cakes are a true treat for the taste buds and are perfect for any occasion, from parties to a simple family meal. The fluffy base, velvety vanilla cream, and the finish of coconut and chocolate make these cakes an irresistible choice. Cooking these delights is not only a pleasant activity but also an opportunity to share the joy of cooking with loved ones.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 24 mini cakes

Necessary ingredients:

For the base:
- 6 eggs
- 250 g sugar
- 3 tablespoons oil
- 130 g flour
- 20 g cocoa
- 1 teaspoon baking powder

For the cream:
- 4 egg yolks
- 350 ml milk
- 3 tablespoons starch
- 100 g sugar
- 180 g butter (at room temperature)
- 1 vial of vanilla essence

For the glaze/decor:
- 150 g chocolate
- 70 ml liquid cream
- Coconut flakes

Preparation steps:

1. Preparing the base:
Start by preparing your ingredients. Make sure the eggs are at room temperature, as they will incorporate better into the mixture. In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until they become frothy. Then, gradually add the sugar, continuing to mix until you achieve a firm and shiny meringue, which will give the cakes an airy texture.

2. Adding the yolks:
Once the meringue is ready, add one yolk at a time, mixing well after each addition. This step is essential to achieve a moist and fluffy base.

3. Incorporating dry ingredients:
In another bowl, combine the flour, cocoa, and baking powder. Sifting these ingredients is important to avoid lumps in the final mixture. Gradually add the flour mixture to the egg and oil mixture, gently folding with a spatula to avoid losing air from the meringue.

4. Baking the base:
Line a 35x25 cm baking tray with aluminum foil or baking paper. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180 degrees Celsius for 30 minutes. To check if the base is baked, use a simple toothpick test – if it comes out clean, the base is ready!

5. Preparing the cream:
While the base cools, you can prepare the vanilla cream. In a saucepan, mix the egg yolks with sugar, starch, and milk. Place the saucepan over low heat and stir continuously. It is important to stir to avoid lumps. When the cream starts to thicken, you can take it off the heat and let it cool.

6. Incorporating the butter:
Once the cream has completely cooled, beat the butter until it becomes fluffy, then gradually add the cream. Finally, add the vanilla essence for a perfect flavor.

7. Assembling the cakes:
Once the base has completely cooled, cut it into squares of about 3 cm. Cut each square horizontally, creating two thin discs. Spread a thin layer of cream between the two halves and coat the edges with the same cream. This step will help adhere the coconut flakes.

8. Decorating the cakes:
Place the coconut flakes on a flat plate. Roll each cake in the coconut flakes, ensuring they are evenly coated. Prepare the chocolate glaze by melting the chocolate together with the liquid cream in a water bath or in the microwave. Mix well until you achieve a smooth and glossy composition. Use a paper cone or a spoon to decorate each cake with the chocolate glaze.

9. Final cooling:
Allow the cakes to cool in the refrigerator for at least an hour, so the glaze hardens and the cream sets.

Personal note:
These mini cakes can be served with a cup of tea or coffee, providing a perfect contrast between the sweetness of the cake and the bitterness of the drink. You can also add a splash of rum to the vanilla cream for a more intense flavor, or replace the coconut flakes with ground nuts or almonds for a delicious variation.

Nutritional benefits:
These mini cakes are a quick source of energy due to the sugar content and healthy fats from butter. Egg yolks contain essential proteins and vitamins, while cocoa brings antioxidants. However, it is best to consume them in moderation, considering the caloric content.

Calories:
One serving (1 mini cake) contains approximately 150-200 calories, depending on the exact proportions of the ingredients used.

Frequently asked questions:
1. Can I use salted butter instead of unsalted butter?
Yes, but it is recommended to reduce the amount of salt in the recipe to avoid an overly salty taste.

2. How can I store the cakes?
These cakes are best stored in an airtight container in the refrigerator to maintain freshness.

3. Can I replace the eggs for a vegan version?
Yes, you can use an egg substitute or a combination of banana puree and lentil flour to achieve a similar texture.

4. What other flavor combinations can I try?
You can experiment with citrus flavors, such as lemon or orange zest, or you can add almond essence for a distinct taste.

These mini cakes with fluffy base and vanilla cream are not only a sweet delicacy but also a beautiful way to create memories with loved ones. I encourage you to try them and personalize them to your liking! Bon appétit!

 Ingredients: Base: 6 eggs, 250 g sugar, 3 tablespoons oil, 130 g flour, 20 g cocoa, 1 teaspoon baking powder. Cream: 4 egg yolks, 350 ml milk, 3 tablespoons starch, 100 g sugar, 180 g butter, 1 vial vanilla essence. Glaze/Decoration: coconut flakes, 150 g chocolate, 70 ml liquid cream.

 Tags:  snowflakes desert cake snowflakes flaky pastry vanilla cream coconut chocolate