Mini Cake paper cups yellow, 36 pieces

Mini Cake paper cups yellow, 36 pieces

Cakes come in every size, color and flavor. The packaging of a cake should be just as diverse. With these mini cake paper cups your bakery is perfectly prepared. The molds have a length of 8 cm, are 5 cm wide and have a height of 3.2 cm. The molds are perfect for baking, presenting and gifting mini cakes. In one package you will find 36 paper molds, which are heat resistant up to 220 degrees Celsius. The paper cups fit perfectly into our mini cake non-stick baking pan. So you can make delicious cakes, fruit breads and rolls.

Juicy and chocolaty Sacherschnitten

With the ramekins you can conjure up delicious mini cakes and bake in them. But how about fine Sacherschnitten, which you can then beautifully pack in the paper molds and give away?

For a baking tray you need the following ingredients:
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 Cake icing dark

Preheat the oven to 180 ºC top/bottom heat. Put a sheet of baking paper on a baking sheet and place a size adjustable baking frame.
2. Melt the Couverture carefully over a water bath and then let it cool slightly. While the couverture melts, you can whip the soft butter with the first part of the sugar until creamy. As soon as the mixture becomes a little lighter, you can gradually add a little more sugar. Egg yolk 
In a separate bowl, whisk together the Protein briefly with the pinch of salt and then add about 1 third of the second part of the sugar. Beat the mixture until it is stiff and keep adding a little sugar until it is used up. You should end up with a very stiff and slightly shiny beaten egg white.
4. Now you can slowly stir the liquid, slightly cooled couverture into the egg yolk mixture until you get a smooth mass. In a bowl, mix the flour with the cocoa and baking powder.
5. Now add one third of the beaten egg whites to the egg yolk-chocolate mixture and fold in with a whisk. Rubber scraper under. Now sift in a third of the flour mixture and fold it in with a rubber scraper. Continue alternating until the egg whites and flour have been used up.
6. Pour the batter into the prepared baking frame, spread it with the aid of a Angled pallet smooth and bake the cake at 180 ºC top/bottom heat for 15 to 20 minutes in the preheated oven. Let the cake cool for about 30 minutes after baking. The best way to do this is to put it on a Cake Rack.
When the cake is well cooled, you can now spread it with the currant jam. Alternatively, you can also use sour cherry or apricot jam. Melt the Cake icing over a water bath (not higher than 40 ºC) and then pour it over the jam layer.
8. Finally, let the glaze 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.