Flexiform Shopping Queen Mini CakeLurch
High heels on and apron on!
Who will be the next sugar queen?
A dream! With this form you make enchanting mini cakes or chocolates with great Shopping Queen motives. A prosecco on it!
75g white chocolate
100g Brown sugar
2TL icing sugar
1 pinch salt
400g chocolate coating
Melt butter and chocolate slowly over a water bath
Stir the brown sugar and the eggs with the whisk of the hand mixer until smooth and add the butter-chocolate mixture. Stir well.
Mix flour, icing sugar and a pinch of salt and stir into the mixture.
Pour the dough (preferably with a spout) evenly up to half into the individual moulds.
Bake the mini-kitchen in a preheated oven at 18 degrees under/upper heat for approx. 15 minutes. After baking, leave the cakes to cool in the tin for approx. 5 minutes and turn over.
While the mini cakes cool down, melt the chocolate coating over a water bath.
Take the cakes out of the mould and make sure that they can be put back into the mould in the correct order. Cut off protruding parts with a bread knife and straighten the underside.
Pour the melted chocolate coating into the clean and dry mould and press the cakes lightly into the mould filled with chocolate coating in the correct order.
Pour a little couverture over the cakes and smooth down
Put everything in the fridge for about 1 hour. Once the couverture has hardened, the cakes can be carefully removed from the mould.