Mini cake paper cases black, 36 pieces

Mini cake paper cases black, 36 pieces

Cakes come in every size, color and flavor. The packaging of a cake should be just as varied. With these mini cake paper cases, your bakery is perfectly equipped. The moulds are 8 cm long, 5 cm wide and 3.2 cm high. The tins are ideal for baking, presenting and giving mini cakes as gifts. The packaging contains 36 paper cases, which are heat-resistant up to 220 degrees Celsius. The paper cases fit perfectly into our mini cake non-stick baking tin. So you can make delicious cakes, fruit loaves and buns.

Succulent and chocolatey Sacher slices

You can conjure up delicious mini cakes with the tins and bake them in them. But how about delicious Sacher slices, which you can then pack in the paper cases and give as gifts?

You need the following ingredients for one baking tray:
220 g couverture Maracaibo
200 g butter soft
100 g sugar (part 1)
8 pcs. Egg yolk
1 pinch of salt
8 pcs. Protein
100 g sugar (part 2)
200 g white flour
1 tbsp cocoa powder
1 tsp baking powder
5 - 7 tbsp redcurrant jam
500 g Dark cake icing

1. preheat the oven to 180 ºC top/bottom heat. Place a sheet of baking paper on a baking tray and place a size-adjustable baking frame.
2. Melt the Couverture carefully over a bain-marie and then leave to cool slightly. While the couverture is melting, you can whip the soft butter with the first part of the sugar until creamy. As soon as the mixture becomes a little lighter in color, you can gradually add a Egg yolk Stir in.
3. In a separate bowl, beat the egg whites until smooth. Protein briefly with the pinch of salt and then add approx. 1 third of the second part of the sugar. Beat the mixture until stiff and keep adding a little sugar until it has been used up. You should end up with very stiff and slightly shiny egg whites.
4. Now you can slowly stir the liquid, slightly cooled couverture into the egg yolk mixture until you have a smooth mixture. In a bowl, mix the flour with the cocoa and baking powder.
5. Now add a third of the beaten egg whites to the egg yolk and chocolate mixture and fold in with a spatula. Rubber scraper fold in. Now sift in a third of the flour mixture and fold this in using a rubber scraper. Proceed in this alternating pattern until the egg whites and flour have been used up.
6. Pour the batter into the prepared baking frame, spread it out using a spatula and then fold it in. Angled pallet smooth and bake the cake in a preheated oven at 180 ºC top/bottom heat for 15 to 20 minutes. Leave the cake to cool for approx. 30 minutes after baking. The best way to do this is to place it on a Cake rack.
7 Once the cake has cooled well, you can now spread it with the redcurrant jam. Alternatively, you can also use sour cherry or apricot jam. Melt the Cake icing over a bain-marie (no higher than 40 ºC) and then pour this over the jam layer.
8. Finally, leave the glaze to cool and cut the slices into squares or rectangles of any size. If you heat the blade of your knife, you will get a clean cut edge and the glaze will not break.