Ingredients

Biscuit base
egg
1 pc
honey
1 Tbs
flour
1 cup
260 g
9.10 oz
8.58 fl oz
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
baking soda
1 tsp
4.92 ml
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Creamy custard
Cold cream (33-35%)
0.75 cup
200 g
7 oz
6.60 fl oz
Powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Curd cheese custard
Curd (cream) cheese
0.50 cup
150 g
5.25 oz
4.95 fl oz
Cream (33-35%)
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

The Honey mini-cakes

How can you help your immunity in autumn? Lemon, ginger, raspberries and honey are definitely a real “storehouse” full of vitamins and minerals! If the traditional use of honey seems boring, then you can cook a tasty and healthy treat – honey mini-cakes.

These delicate cakes with honey taste and flavor, combined with hot cocoa or tea will definitely add strength to your immunity, and happiness hormones to your body.

Step 1.

Let’s cook!

For the biscuit base:

  • Egg - 1 pc | 1.00 item
  • Honey - 1 tablespoon | 1.00 tbsp
  • Flour - 260 g | 9.15 oz
  • Sugar - 110 g | 3.90 oz
  • Baking soda - 1 teaspoon | 1.00 tsp
  • Butter - 50 g | 1.75 oz

Mix the sugar with the butter, honey and one egg, and start heating the mix in a water bath.

As soon as the ingredients dissolve, add the baking soda (it’s important to whisk constantly!). ⠀

When the mixture looks like foam, remove it from the heat, and add the sifted flour; mix everything with a spatula. The dough is ready!

Roll out the dough, and cut out several small circles; bake the circles on parchment at 200C (392F) until golden brown.

Step 2.

Mini-cakes should be combined with the custard and decorated.

Here are some custard options.

For the creamy custard:

  • Cold cream (33-35%) - 200 g | 7.05 oz
  • Powdered sugar - 50 g | 1.75 oz
  • Mix everything, and whip until strong peaks.
  • For the curd cheese custard:
  • Curd cheese - 150 g | 5.30 oz
  • Cream (33-35%) - 50 g | 1.75 oz
  • Powdered sugar - 50 g | 1.75 oz

Whip the well cooled ingredients until smooth.

Cover the biscuits with the custard using curly nozzles, and connect them together. That’s it!