Mini strawberry cakes
Porzioni Tempo di preparazione
10plumcakes 10minutes
Tempo di cottura
40minutes
Porzioni Tempo di preparazione
10plumcakes 10minutes
Tempo di cottura
40minutes
Ingredienti
  • 80g flourspelt
  • 20g potato starch
  • 65g brown sugar
  • 6g baking powder
  • 120g ricottacheese
  • 1 eggorganic
  • 1pinch salt
  • 1cup strawberries(or other fresh fruit you like)
Istruzioni
  1. Wash the strawberries and cut them into small chunks.
  2. Mix ricotta, sugar and egg yolk with a whisk. In another bowl whip the egg white and pinch of salt until stiff.
  3. Sift together spelt flour, starch and yeast, add them to the ricotta, sugar and egg mixture and mix well. Add the egg white and mix gently using a spatula, finally add strawberries and mix briefly.
  4. Fill plumcake molds with the prepared batter filling 3/4 each. Bake at 360°F for 40 minutes.
  5. Remove the mini strawberry cakes from the oven and let them cool down before removing from the molds.
Recipe Notes

Keep the mini strawberry cakes in an airtight container for 2 days at room temperature or in the fridge up to 5 days. They also freeze well, just move them in the fridge for at least 2 hours before serving.