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Mini cakes with cream cheese

Mini cakes with cream cheese

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Rock: Separate the eggs and mix the egg whites with a pinch of salt until they become fluffy and triple in volume. Add the sugar and continue mixing until they become glossy. Mix the yolks with the oil then gradually add them over the egg whites, stirring until smooth. Lightly incorporate the flour then turn the dough over in an oven tray lined with baking paper.

Bake in the preheated oven over medium heat for 20-25 minutes or until it passes the toothpick test and acquires a golden color. When the cake sheet has cooled, cut circles with the garnish ring and set them aside.

Cheese cream: Mix the cream cheese with the powdered sugar and butter until you get a creamy cream consistency then form mini sandwiches with the countertop circles and cream cheese.

Melt the chocolate with liquid cream and butter, let it cool for a few minutes then grease the plastic wrap with melted chocolate and put in the freezer for 1-2 minutes to harden a little.

Cover the cakes with the chocolate strip and refrigerate until it hardens. Peel off the plastic wrap, garnish with whipped cream and frozen fruit and ready to serve.



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