Cookies with liqueur and whipped cream

I remember the first time I tried to make these little cakes with liqueur and whipped cream, I forgot to whip the egg whites properly. I threw everything into the bowl all at once, in that Saturday night rush when some friends were coming over unexpectedly. The result? Some flat muffins that looked more like fluffy cookies than cakes. But, as is my way, I didn’t give up. I made a second batch, then a third, and now, honestly, I know the steps by heart and I don’t need a recipe, Google, or anything else. I can make them with my eyes closed when I want something sweet and quick that’s guaranteed to turn out well, without having to fuss over complicated cakes or intricate creams. It takes about 15 minutes to mix and pour them into the molds, plus another 25-30 minutes in the oven. So, in an hour, you have steaming cakes on the table, complete with decoration. You’ll get about 10-12 pieces, depending on how generous your molds are (mine are smaller, so I usually end up with around 12). This is exactly the kind of dessert you make when you don’t want anything complicated but still want it to look like you put in some effort. The skill level? Anyone can do it, even with an old mixer. No pastry chef talent required, just a little attention to mixing and, I say, patience not to take them out of the oven too early. That’s about it for the technical part. Why do I make them often? Well, for me, they’re the perfect compromise between something quick, delicious, and still impressive. I can adapt them based on what I have at home (sometimes I use blackberry liqueur, sometimes orange, I’ve even tried raspberry syrup when I didn’t have any liqueur). Plus, I don’t need any fancy ingredients, just the basics: eggs, milk, flour, sugar, oil. And you don’t even need a scale, just spoons at hand. I also make them because you can top them with whatever whipped cream you like – natural, plant-based, with cocoa, whatever you fancy – and they always look different. They have their charm, especially if you use fun shapes, like stars or Christmas trees. And, honestly, the kids love them. Every time I’ve taken them to a party, they’ve disappeared first. Classic and simple ingredients, so you can’t say you need anything special: - 3 eggs – for texture and to bind everything together. If they’re free-range eggs, the mixture turns out even more yellow, but supermarket eggs work fine too. - A pinch of salt – without salt, the sweetness has no flavor, so don’t forget it. - 6 tablespoons of sugar (I think that’s enough, but if you like it super sweet, add one more, though I don’t recommend it, as it might overflow while baking). - 6 tablespoons of milk (about 90 ml) – to keep the mixture soft, it also helps with fluffiness. - 6 tablespoons of oil (neutral oil, not olive oil, not even nut oil, sunflower oil or corn oil works). - 1 teaspoon of baking powder – to help them rise and to avoid making cookies like I did at first. - 6 tablespoons of flour (approx. 120 g) – I use regular flour, not special cake flour. Whole wheat works too, if you want, but they won’t be as fine. - 1 tablespoon of cocoa (sometimes I add 1.5 if I want them more chocolatey, but theoretically one is enough) – for flavor and color, without cocoa they lack charm. - Blackberry liqueur (or another liqueur, about 2 teaspoons for each cake, depending on how flavorful and moist you want them). - For decoration: 150 ml of liquid whipped cream (I use a pre-sweetened one, so I don’t have to worry), plus colorful sprinkles or whatever you like. If you want to make them for the holidays, you can use some themed decorations. And now, here’s how I make them step by step, just like in a recipe, to ensure they turn out perfectly every time: 1. The first and most important step: separate the eggs. I put the egg whites in a clean bowl (it must be dry, with no trace of yolk, otherwise they won’t whip). I beat them with a mixer (or a whisk, if you don’t want the noise) and add the pinch of salt right away. The salt really matters; it makes the foam firmer. I beat until nothing falls from the whisk – about 2-3 minutes if the mixer is decent. 2. I start adding the sugar, but not all at once. I add one tablespoon, beat, another one, beat, and so on until all the sugar is gone. The mixture becomes shiny and stiff, like the meringue from a fruit cake (if you know what that looks like). Don’t rush this step; if the sugar isn’t dissolved well, it won’t bind. 3. I add the yolks one at a time, mixing just enough to incorporate them, not beating them like the whites. Here, you can switch the mixer to a low speed or, if you prefer, use a spatula. 4. Now comes the milk, also gradually. I pour in one tablespoon, mix, another tablespoon, mix again. I don’t know why, but if I add it all at once, the mixture seems to curdle. Maybe it’s just me, but it has happened. 5. The oil is the same – poured in slowly, not all at once. I’ve had it not mix well and leave little oily “pools” in the cake. So, with patience, it’s no problem. 6. In another bowl, I mix the flour with the baking powder and cocoa. I sift them directly over the mixture to avoid lumps. From this point on, I don’t use the mixer anymore, just a spatula, with wide movements, like for sponge cake, to avoid deflating the foam. It’s important not to stir too vigorously; otherwise, they won’t rise. You have to be careful, or the mixture will deflate, and you’ll pull them out of the oven just as flat as I did the first time. 7. With a spoon, I put the mixture into muffin molds – for me, it fills about three-quarters of the mold, as they will rise while baking. If you have silicone trays, don’t grease them, but for metal ones, a little oil or butter helps prevent sticking. 8. I put them in the preheated oven at 175 degrees for about 25-30 minutes. Honestly, I find that 27-28 minutes works perfectly, but it depends on the oven. If you leave them too long, they become dry. 9. I take them out and let them cool completely before filling them with liqueur. If they’re warm, the liqueur evaporates, and you won’t have any left in the cake. With a teaspoon, I drizzle about two teaspoons of liqueur on each cake; if you want, you can make small holes with a toothpick beforehand to help it soak in better. 10. I whip the cream (usually I don’t add sugar unless I’m using unsweetened cream). I put it in a piping bag (or in a bag with a corner cut off, if I don’t feel like looking for the piping bag) and decorate each cake. Sometimes I make half the cream with cocoa (adding a teaspoon of cocoa at the end) if I want it to be more special for a holiday. 11. On top of the whipped cream, I sprinkle colorful sprinkles, coconut, chopped pistachios, or whatever I find in the cupboard. That’s pretty much it, nothing complicated. Useful tips, variations, and serving ideas Useful tips: - Don’t try to take the cakes out of the molds until they’ve cooled – otherwise, they’ll break. I’ve made that mistake a few times and ended up with some fallen cakes, perfect for eating directly from the tray. - If you want the liqueur not to be too strong (especially if you’re giving them to kids), dilute it with a little water or blackberry syrup. It works just as well, and you won’t taste the alcohol. - Try not to overmix after adding the flour, because everything will deflate and you won’t have to worry about “fluffiness.” - Use different molds to make serving more fun – I have star and Christmas tree molds for Christmas, but also simple muffin molds. - When decorating, you don’t have to be an artist – you can just spoon the cream on, the taste is the same. Substitutions and adaptations: - For a gluten-free version, use gluten-free flour (I’ve tried a cake mix, it’s not quite as airy, but it works). - If you don’t have blackberry liqueur, you can use blueberry syrup, raspberry syrup, or even well-drained compote. - For a dairy-free version, you can use plant-based milk (oat, almond), and swap the cream for plant-based whipped cream. I’ve tried it this way for some vegan friends (but don’t add eggs in this case, obviously, and modify the recipe, so it’s not exactly the same cake). - If you want a lighter version, use less sugar or replace it with erythritol – it won’t turn out quite as well, but it won’t stick to your hips either. Recipe variations: - You can make them with vanilla instead of cocoa, and then you’ll get golden cakes that are good with any kind of syrup. - Instead of liqueur, you can use fruit compote, pour syrup over the cakes, and top with pieces of fruit (apricots, peaches, whatever you have). - For an extra crunch, sprinkle a little brown sugar on top before baking – it creates a really nice crunchy crust. - If you don’t like whipped cream, you can use sweet cream cheese with powdered sugar and lemon zest. Serving ideas: - You can serve them with coffee in the morning (that’s what I do when I have leftovers from the day before). - They pair well with black tea or a glass of cold milk. - If you want something more festive, arrange them on a large platter, decorate with fresh fruit (blueberries, blackberries), and serve them at a holiday gathering. - They’re great for a picnic since you don’t need utensils, just grab and go. Frequently asked questions: 1. Can I make them in advance, and will they last until the next day? Yes, they keep very well in the fridge, covered, for even 2-3 days. If you know you won’t eat them immediately, leave the whipped cream decoration for the last minute, otherwise, it will deflate, especially if they sit in a warm place. The simple cakes, without whipped cream, can last at room temperature for a day. 2. Can the liqueur be replaced with something non-alcoholic? Absolutely. Go with blackberry, blueberry, raspberry syrup, or even well-drained compote. You can also make a version with sweetened milk and fruit essence – it’s not as aromatic, but it works. 3. Can I add fruit directly into the mixture? Yes, but be careful not to use very juicy fruit, as they can release water. Fresh blackberries, blueberries, or raspberries, a few mixed into the batter at the end, give a wonderful flavor. If using frozen fruit, don’t thaw them beforehand. 4. Can the mixture or the baked cakes be frozen? The mixture doesn’t freeze well because the foam will deflate. However, the baked cakes can be frozen (without whipped cream), then thawed at room temperature and decorated when needed. 5. What if I don’t have muffin trays? You can pour the mixture into small silicone molds, or even into molds for savarines or mini-loaves. If you have nothing, you can use paper molds (but make sure they’re doubled, otherwise the batter will leak). Nutritional values (approximate): One cake has about 150-170 calories (depending on how much whipped cream you add and how generous you are with the liqueur). We have about 4-5 g of protein (the eggs and milk count here), 6-7 g of fat (oil and whipped cream), and the rest are simple carbohydrates (sugars from the batter and whipped cream). If you think about it, it’s not a calorie bomb like other cakes with cream and butter. You can adjust the amount of sugar or cream to make them lighter. They’re fine as a dessert, especially if you don’t eat them all at once – still, let’s not kid ourselves, they’re not diet food, but they won’t ruin your diet if you have one or two with coffee. How to store and reheat: After decorating with whipped cream, keep them in the fridge in a closed container to avoid picking up flavors from other foods. Without whipped cream, they can last at room temperature for at least 24 hours, depending on the heat. If you want to refresh them the next day, pop them in the microwave for 10-15 seconds (without whipped cream!), then decorate fresh. Cakes without whipped cream can also be frozen, then left to thaw on the kitchen counter; they come out just as good. My advice: don’t keep them too long, as the whipped cream spoils, and the liqueur flavor fades. I prefer to make them the night before an event and leave the whipped cream decoration for the day of serving.

Preparation

We beat the egg whites into a foam with a pinch of salt. We add the sugar and mix, then we add the egg yolks, milk, and oil one by one, mixing after each addition. Finally, we incorporate the flour mixed with baking powder and cocoa, using a spatula to avoid deflating the foam. We pour the mixture into muffin tins or any other molds we have. I also used some specific to the winter holidays. We bake in a preheated oven at 175 degrees for about 25-30 minutes. We take them out of the oven and let them cool. Once cooled, we soak each cake with blackberry liqueur. We whip the cream, put it in a piping bag, and decorate each cake. (For the Christmas trees and stars, I used a little whipped cream mixed with cocoa) We sprinkle colorful candies on top.

Ingredients

• 3 eggs
• a pinch of salt
• 6 tablespoons of sugar
• 6 tablespoons of milk
• 6 tablespoons of oil
• 1 teaspoon of baking powder
• 6 tablespoons of flour
• 1 tablespoon of cocoa. Syrup: blackberry liqueur
• about 2 teaspoons for each cupcake. Decoration: 150 ml of sweetened liquid cream
• colored candies.

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