Fine cookies
I made these little cakes for the first time on a Sunday because I was in the mood for something quick, yet delicate with a light cream. They resemble snowflakes but have a more delicate texture, and they are not difficult to make if you have a bit of patience with the base.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 40 minutes
Baking time: 25 minutes
Servings: 16-20 cubes, depending on how you cut them
Difficulty: medium
Recipe type: occasion cakes, slightly festive
Ingredients
Base:
4 large eggs
6 tablespoons sugar
4 tablespoons oil
4 tablespoons flour
2 tablespoons vanilla pudding powder
1 teaspoon baking powder
Cream:
180 ml milk
1/2 packet strawberry pudding powder
4 tablespoons sugar
150 g butter (82% fat), softened
1 vial vanilla essence
Glaze and decoration:
coconut flakes
100 g white chocolate
2-3 tablespoons liquid cream
1 pinch of pink food coloring (optional)
Instructions
1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl with a pinch of salt and beat until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy meringue that holds its shape.
2. Whisk the yolks with the oil, adding it gradually, as you would for mayonnaise. Once combined, fold them gently into the egg whites using a spatula to avoid deflating the mixture.
3. In a separate bowl, mix the flour with the pudding powder and baking powder. Sift them over the egg mixture and gradually fold them in using gentle bottom-to-top motions.
4. Prepare a round 24 cm pan, greased and floured. Pour in the mixture and level it. Place the pan in a preheated oven at 180°C. Bake the base for 25 minutes, or until a toothpick comes out clean. Remove it and let it cool completely.
5. For the cream, combine the pudding powder and sugar in a small saucepan. Add a little of the hot milk and stir to avoid lumps, then add the remaining milk. Cook on low heat, stirring constantly, until it thickens to a dense pudding consistency. Remove from heat and let it cool, covered with plastic wrap to prevent a skin from forming.
6. Beat the softened butter with the vanilla essence until creamy. Gradually incorporate the cooled pudding, one spoonful at a time, mixing after each addition. You should achieve a smooth cream without curdling.
7. Trim the edges of the base (just enough to make it a perfect rectangle) and then cut it into small 3 cm cubes. Slice each cube horizontally with a sharp knife to create two thin layers.
8. Spread a thin layer of cream between the two halves, then cover them. Coat the edges of each cube with a bit of cream, then roll them in coconut flakes to ensure an even coating.
9. For the glaze, melt the white chocolate with the liquid cream in a bain-marie or over very low heat, stirring continuously. Once melted, add pink food coloring if desired. Let the glaze cool for a few minutes.
10. Using a teaspoon, place a dollop of glaze on each little cake. Arrange the cakes on a platter and refrigerate overnight to let everything set properly.
Why I make this recipe often
I make it often because it doesn’t require special ingredients, and the result is truly delicate. These little cakes keep well in the fridge and taste good even after a few days. I love that I can cut them as small or as large as I need.
Tips and Variations
Tips
It’s important not to overbeat the cream after adding the pudding to avoid curdling.
Make sure the base is completely cooled before cutting; otherwise, it will crumble easily.
Use a long, very sharp knife to section the cubes.
For the glaze, let the chocolate cool slightly before applying it to the cakes, so it doesn’t run too much.
Substitutions
You can use vanilla pudding in the cream instead of strawberry if you don’t have fruit.
Milk chocolate can also be used instead of white chocolate, but the color will be different.
If you don’t have pink food coloring, the glaze will remain white – it won’t change the taste.
Variations
You can try using a different type of pudding for the cream – for example, raspberry or lemon.
Coconut flakes can be replaced with ground nuts or even pistachios for a different look.
Serving Ideas
I serve them on a platter, chilled, for holidays or when I have guests. They pair well with coffee or plain, unsweetened tea.
Frequently Asked Questions
Can the base cubes be made larger?
Yes, you can cut the cubes to 4 cm; you’ll get fewer of them, but they will look more impressive.
What should I do if my cream curdles?
Let everything sit at room temperature for 10 minutes, then beat again on low speed. If it still doesn’t come together, try adding a tablespoon of softened butter.
Can they be frozen?
I don’t recommend it because the texture of the cream and base changes upon thawing.
How long do they last in the fridge?
4-5 days in a sealed container. They keep pretty well without drying out.
Nutritional Values
Estimation for one little cake (from 16 pieces):
Calories: approximately 160 kcal
Protein: 2.5 g
Fat: 8.5 g
Carbohydrates: 19 g
Values are approximate and may vary depending on ingredients and cake size.
Storage and Reheating
They can be stored in the fridge in a sealed container for up to 5 days. No reheating is necessary. The glaze and cream maintain their consistency when cold. The cakes are not suitable for freezing.
Ingredients: Base: 4 large eggs, 6 tablespoons of sugar, 4 tablespoons of oil, 4 tablespoons of flour, 2 tablespoons of vanilla-flavored pudding powder, 1 teaspoon of baking powder. Cream: 180 ml of sweet milk, 1/2 packet of strawberry pudding, 4 tablespoons of sugar, 150 g of 82% fat butter, 1 vial of vanilla essence. Glaze/decor: coconut flakes, 100 g of white chocolate, 2-3 tablespoons of liquid cream, a pinch of pink food coloring (optional).
