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Stuffed cupcakes from Grandma

    

Traditional Christmas cakes, which will become an unforgettable memory for your children as well as they were for me when I was a kid. This recipe exists for more than 50 years.

Cook

No. of servings

24

Ready in

60 min.

Difficulty

medium

 

 

Chocolate 85%3.5oz100grams
black cherries3pcs3pieces
cocoa powder0.5tbsp½tablespoon
egg yolk2pcs2pieces
flour medium10.5oz300grams
ladyfingers8pcs8pieces
lemon peel-
powdered sugar5.75oz160grams
random jam1tsp1teaspoon
rum6.75tbsp100milliliters
semi skimmed milk 1,5%-
unsalted butter12.25oz350grams
unsalted butter-
vanilla sugar0.75oz20grams

1. Preparing the dough

flour medium 10.5 oz (300 g)  powdered sugar 2.75 oz (80 g)  unsalted butter 7 oz (200 g)  egg yolk 2 pcs  lemon peel  vanilla sugar 0.75 oz (20 g)

Stir powdered sugar, butter, egg yolks, lemon peel and vanilla sugar into flour. Mix to a smooth dough.

Preparing the dough

2. 

Dough is pressed into molds.

3. 

Bake at 390°F (200°C) C for 15 minutes.

4. 

Pull out the baked cake while it is still hot.

5. 

random jam 1 tsp

The cups are filled with jam, ...

6. 

black cherries 3 pcs

... and cherries (3 pieces) ...

7. Preparation of cocoa filling

ladyfingers 8 pcs  rum 6.75 tbsp (100 ml)  unsalted butter 5.25 oz (150 g)  powdered sugar 2.75 oz (80 g)  cocoa powder 0.5 tbsp

... and with cocoa filling ( mash biscuits with rum, add butter, sugar and cocoa powder. Toss)

Preparation of cocoa filling

8. 

Chocolate 85% 3.5 oz (100 g)  unsalted butter  semi skimmed milk 1,5%

Pour the cups with melted chocolate. Decorate with half walnut, almond or your as you wish. Let the finished cups settle in the refrigerator.

Bon appetit!

 

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