Mini cake with sour cream and walnut

Delicious Mini Cakes with Walnut and Chocolate: A Quick and Tasty Recipe

Who doesn't love a quick and delicious dessert? Today, I will guide you step by step in preparing mini cakes with cream and walnut, a perfect treat for any time of the day. These delights are not only easy to make but also add a touch of elegance to any table. Moreover, they are ideal for serving at a party, a gathering with friends, or simply as a sweet treat with coffee.

The history of this dessert is lost in the mists of time, and recipes for cakes have evolved over the years, being adapted across the globe. Whether filled with fruits, chocolate, or nuts, these pastries have managed to win the hearts of many. Additionally, mini cakes have the advantage of easy portioning, making them perfect for serving on various occasions.

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 14 mini cakes

Ingredients:
- 5 large eggs
- 100 g margarine (preferably Rama)
- 100 g thick cream (40% fat)
- 50 g quality cocoa powder
- 1 baking powder
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 140 g coarsely chopped walnuts
- For decoration: melted chocolate and colored sprinkles

Step 1: Preparing the ingredients
Make sure all ingredients are at room temperature, which will help achieve a more homogeneous texture. Break the eggs into a bowl and separate the whites from the yolks. This is essential for obtaining a firm meringue from the egg whites.

Step 2: Beating the egg whites
In a clean bowl, add a pinch of salt to the egg whites and beat them with a mixer until they become a stiff foam. This step is crucial, as the egg white foam will give your mini cakes a fluffy texture. Take your time to ensure the egg whites reach the desired consistency.

Step 3: The egg yolk cream
In another bowl, mix the egg yolks with the sugar until you obtain a creamy and light-colored mixture. Add the cream and mix well. Then, melt the margarine over low heat and let it cool for about 10 minutes. Once cooled, incorporate it into the egg yolk mixture.

Step 4: Adding the dry ingredients
Sift the flour, cocoa powder, and baking powder into a separate bowl. This will help eliminate any lumps and ensure a fine texture for the cake. Gradually add the dry ingredients to the egg yolk mixture, mixing well.

Step 5: Incorporating the egg whites
Using a spatula, gently fold the beaten egg whites into the egg yolk mixture, using slow bottom-to-top motions. This will help retain the air in the egg whites, resulting in a fluffy cake. Finally, add the chopped walnuts and gently mix.

Step 6: Filling the molds
Prepare the silicone molds for mini cakes. Place a special baking paper in each mold. Divide the mixture evenly among the 14 molds, being careful not to fill them to the brim to allow the cakes to rise.

Step 7: Baking
Preheat the oven to 180°C. Place the molds in the preheated oven and bake the mini cakes for 25 minutes. To check if they are done, you can do the toothpick test: if it comes out clean, then the mini cakes are perfectly baked.

Step 8: Cooling and decorating
Once baked, let the mini cakes cool in the molds for 10 minutes, then carefully remove them and let them cool completely on a rack. For an extra flavor and appealing look, melt the chocolate and glaze each mini cake, then decorate with colored sprinkles.

Practical tips:
- If you prefer a less sweet version, you can reduce the amount of sugar to 4 tablespoons.
- Substitute the walnuts with chocolate chips or dried fruits to experiment with different flavors.
- These mini cakes are also excellent without glaze; you can serve them plain alongside a cup of coffee or tea.
- For a more intense flavor, you can add a teaspoon of vanilla essence to the egg yolk mixture.

Calories and nutritional benefits:
Each mini cake contains approximately 120 calories, depending on the ingredients used. Walnuts provide healthy fats, protein, and fiber, while cocoa is rich in antioxidants. The cream adds a touch of creaminess and, although it is higher in calories, it contributes to a greater feeling of satiety.

Frequently asked questions:
1. Can I use butter instead of margarine?
Yes, butter can be successfully used instead of margarine; the taste will be even richer.
2. What type of nuts is recommended?
Any type of nuts is suitable, but pecans or almonds add an interesting flavor.
3. Can I freeze the mini cakes?
Yes, mini cakes can be frozen, but make sure to store them in airtight containers to prevent drying out.

I hope I have inspired you to try this delicious recipe for mini cakes with cream and walnut! This recipe is not only simple and quick but also full of flavor, and the final result will surely delight everyone who tastes them. Enjoy!