How to Make Sweet and Savory Mini Cakes?
This recipe serves 6 people.
- 300g of T65 wheat flour
- 100g of buckwheat flour
- 1 packet of yeast (11g)
- 6 whole eggs
- 100ml of olive oil
- 100ml of water (but it can be broth or milk)
- 100g of Roquefort cheese
- 1 jar of vanilla pear jam (250g)
- A handful of pine nuts
- A pinch of salt (depending on the Roquefort)
Preparation with a Mixer
For 90 mini cakes
In the mixer bowl, weigh the flour with the baking powder
Add the eggs and whisk.
Gradually add the olive oil and water.
Whisk for 1 minute at high speed.
You should obtain a dough with a soft consistency but not too liquid.
Fill with a Piping Bag
Stop the whisk, add and mix by hand the Roquefort cheese in small cubes, pear jam, and pine nuts.
Pour the mixture into a piping bag to fill the small molds.
Bake the Mini Cakes
Bake for approximately 15 minutes at 180°C (adjust according to the mold filling and your oven).
They are done when a knife blade comes out dry.
You can enjoy them warm or freeze them to have nothing to do on the day!