Summary

Ingredients

• 50 g almond (s), round
• 50 g butter, soft
• 140 g suar
• 1 packet vanilla sugar
• 2 egg (s)
• 200 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ sea salt, fine
• 150 ml milk

For the cream:

• 120 g powdered suar
• 75 g butter, room temperature
• 175 g double cream cheese, room temperature
• 1 pinch (s) sea salt
• 2 tablespoon lavender flowers, dried
• Sugar pearls for decoration

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Instructions

1. Roast the ground almonds in a pan without fat while stirring until golden brown. Take the almonds out of the pan and let them cool down. Preheat the oven to 180 ° C, fan oven 160 ° C, gas mark 3.
2. Line a muffin baking sheet with matching paper liners. Mix the butter, sugar and vanilla sugar well with the hand mixer. Mix in the two eggs one after the other. Sift the flour and baking powder together so that the dough is evenly fine. Mix in the roasted almonds and the salt.
3. Carefully stir the flour mixture and milk alternately into the butter-egg mixture so that a smooth dough is formed. Put the dough in the prepared paper cases and bake in the oven for about 25-30 minutes until golden brown. Remove and let cool completely on a wire rack.
4. Sieve powdered sugar. Mix powdered sugar, butter, cream cheese and salt with the hand mixer to form a smooth cream. Finely chop the lavender flowers and stir into the butter and cream cheese cream. Let it set in the refrigerator, then sprinkle on the cakes and decorate
5. For the cream, it is very important that the cream cheese and butter are about the same temperature. So it is best to let both stand for an hour at room temperature, otherwise the cream cheese will curdle and the cream will not set. The cream is particularly beautifully sprayed with a bag with a large star nozzle.
6. Lavender flowers can also be bought in pharmacies and selected supermarkets as lavender tea bags that can be cut open and used.