Small White Cake with Fondant Decoration

Ingredients

• 3 eggs
• 60 g fine sugar
• 75 g butter
• 0.5 tsp grated lemon zest
• 200 g Flour
• 0.5 tsp Baking powder
• 2 tbsp Cornstarch
• 3 tbsp Lemon juice
• 1 tbsp milk (for the batter)
• 0.5 very fresh egg white
• 250 g powdered sugar
• 2 tbsp lemon liqueur
• 750 g white fondant

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper/lower heat.

2. 2.

   Beat the eggs, sugar and butter until very fluffy. Stir in the lemon zest. Mix flour with baking powder and cornstarch, then fold into the batter, adding lemon juice and a little milk if needed. The dough should fall off a spoon easily. Divide the dough among six small round tins (about 6 cm diameter), smooth the tops and bake for about 20 minutes until golden brown. Remove from the oven, take out of the tins and let cool.

3. 3.

   For the icing, whisk the egg white with two-thirds of the powdered sugar slowly, adding more if necessary. The mixture should be thick‑creamy yet still sprayable. Once the right consistency is reached, beat it with a mixer for about 3 minutes. Fill a small piping bag with a No. 2 or 3 tip, seal the tip with foil and keep chilled until use.

4. 4.

   Prick the cakes several times and soak them with the liqueur.

5. 5.

   Roll the fondant on a silicone mat to about 1 cm thickness and cover the cakes. Press the edges firmly and smooth if needed. Knead any remaining fondant and shape small beads of various sizes (about 5‑20 mm diameter). Place the beads like a chain around the base of each cake, securing them with a drop of icing. Glue 3‑4 beads together with icing to form tiny towers, let dry, then place on top of the cakes. Use more icing as adhesive if desired. Finish by spraying small dots of icing onto the cakes as you wish.