Small Cakes in Waffle Cup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter or mararine, soft
- 100 g suar
- 1 packet vanilla sugar
- 2 medium egg (s)
- 125 g flour
- 0.5 ½ teaspoon, leveled baking powder
- Dark chocolate couverture
- 24 small waffle cups with cocoa-based fat glaze
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat (hot air: 160 ° C). Cover a baking sheet with parchment paper and place the 24 waffle cups on it.
- For the batter, stir the softened butter (or margarine) with a mixer until smooth. Little by little, add the sugar and vanilla sugar while stirring until it forms a bond. Add each egg individually and stir in for about 1/2 minute at the highest level. Mix the flour with baking powder, sieve and stir in briefly on medium heat. Now put the dough in a piping bag with a perforated nozzle and fill the waffle cups almost 2/3 full with dough. Put the baking sheet in the middle of the oven.
- Bake in the hot oven for about 15 minutes. Then let the cakes cool down.
- Melt the couverture in a water bath and dip the cakes with the dome in the liquid chocolate.
- Tip: If you want, you can sprinkle colorful sprinkles, desiccated coconut or chopped almonds etc. on the warm chocolate.
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