Mini cakes with berry sauce

Name: Mini cakes with berry sauce
Ingredients: 315 g butter; 315 g sugar; 7 eggs; 5 ml vanilla extract; 315 g flour; 2 packets baking powder; 18 blueberries or raspberries; 150 g blueberries; 150 g raspberries; 50 g sugar

Dessert - Mini cakes with berry sauce by Zoe D. - Recipia

Mini cakes with berry sauce are a summer dessert with a fluffy crumb and a blueberry or raspberry in the middle. The batter with butter, eggs and vanilla is baked in small molds, and the puréed berry sauce stays smooth. I use rich, pure butter from the farmers at the market, but store-bought butter works just as well. Prep: 25 minutes. Cook: 27 minutes. Rest: 20 minutes. Total time: 72 minutes. Servings: 18. Approximately 305 kcal and 4 g protein per serving.

Ingredients

315 g butter
315 g sugar
7 eggs
5 ml vanilla extract
315 g flour
2 packets baking powder
18 blueberries or raspberries

For the sauce

150 g blueberries
150 g raspberries
50 g sugar

Preparation

1. Let 315 g butter soften at room temperature. Beat it with 315 g sugar for 5 minutes, until light in color and fluffy. 2. Beat in the 7 eggs one at a time, mixing well after each addition, then add 5 ml vanilla extract. 3. Mix 315 g flour with 2 packets of baking powder and add the mixture in two batches, until you no longer see any dry flour. 4. Divide the batter among 18 muffin cups and put a blueberry or raspberry in each one. Bake at 180 °C for 22 minutes, until a toothpick comes out clean. Let the cakes cool for 20 minutes. 5. Put 150 g blueberries, 150 g raspberries and 50 g sugar in a saucepan. Simmer over low heat for 5 minutes, until the fruit softens, then blend the sauce.

Notes

You can serve them with coffee or black tea. You can replace the butter with 315 g baking margarine, but the batter contains gluten, dairy and eggs. Keep the cakes in a sealed container in the fridge for up to 3 days. The butter should be soft, not melted. The batter is similar to a simple loaf cake, and you should mix in the flour only until the streaks disappear. An immersion blender purées the sauce right in the saucepan. For the fruit in the middle, choose firm blueberries or whole raspberries.