Top 50 Most Delicious Cherry Recipes [A Cherry Cookbook] (Recipe Top 50's Book 114) by Julie Hatfield

Author:Julie Hatfield [Hatfield, Julie]
Language: eng
Format: epub
Publisher: Otherworld Publishing
Published: 2015-07-14T04:00:00+00:00

Tiny Cherry Cakes

These awesome looking tiny cakes are so amazing that none of your guests will be able to resist them. You won’t even have to fish for compliments.

Yields: 30 tiny cakes

Ingredients

1 teaspoon salt

5 egg whites, large

1 cup flour

1 1/4 cup almonds, finely ground

30 cherries

1 1/4 sticks butter

4 teaspoons kirsch (cherry brandy)

1 cup sugar

Method of Preparation:

Preheat the oven to 400 degrees.

Take 30 mini muffin tin cups and brush them with water. Dust with flour.

Place the butter in a pan and melt it over medium-high heat.

As soon as the butter begins to sizzle turn down the heat to medium.

Continue to cook while stirring until the melted butter begins to turn brown.

Remove from the heat and take out the foam that formed on top.

In a bowl place the flour and incorporate the salt, almonds and sugar. Whip all the ingredients together.

Incorporate the egg whites. Continue to whip until the mixture is smooth.

Pour the melted butter. Continue to mix the ingredients. Take out the brown sediments of the butter before pouring it into the mixture.

Allow the mixture to sit for about 20 minutes.

Place a tablespoon of the dough into each cup. They should be filled halfway.

Take a cherry and push it in each of the cups with the stem end up.

Smooth the dough with a small spoon to cover the cherry completely.

Place in the oven and bake for about 10 to 14 minutes. The cakes will be golden and a toothpick should come out clean.

Allow the tiny cakes to cool for about 10 minutes.

Serve.

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