Mini-Erdbeerkuchen
Mini strawberry cakes from Spoonsparrow: The little strawberry tarts are very easy to prepare – simply irresistible!
Ingredients
- 3 eggs
- 75 g fine sugar
- 40 g Butter
- 1 packet vanilla sugar
- 40 g peeled almond kernels
- 60 g flour
- 4 tbsp orange liqueur
- 50 ml Apple Juice
- 400 g Strawberries
- powdered sugar (for dusting)
Instructions
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1.
Separate the eggs. Beat the whites into stiff peaks, gradually adding half the sugar and continuing until the mixture forms glossy white peaks. Melt the butter and let it cool. Whisk the yolks with the cooled butter until frothy, then add the remaining sugar and vanilla sugar, beating until pale yellow. Chop the almonds.
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2.
Sift the flour over the batter, add the almonds, and fold everything together. Finally fold in the beaten egg whites. Divide the mixture into four small paper‑lined tins, smooth the tops, and bake at 200 °C (convection) for about 10–15 minutes until golden brown (test with a toothpick).
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3.
Mix the orange liqueur and apple juice. Remove the tarts from the oven, prick them several times with a pin and brush with the liqueur‑juice mixture. Let cool slightly. Meanwhile wash and halve the strawberries, removing or keeping the green stems as desired. Top the warm tarts with strawberries and dust with powdered sugar. Serve the mini strawberry cakes.
