Heart shaped Mini Cakes
These heart shaped mini cake are the perfect dessert to replicate for those that are looking for a tasty last-minute pudding that doesn’t lack of taste nor beauty.
…for the sponge…
gr All purpose Flour
Plant Based Milk
gr Brown Sugar*
gr Vegan Butter
gr Corn Starch
gr Baking Powder
gr Red Currants
…for the cream…
Vegan Whipping Cream
Soy or Coconut
gr Icing Sugar*
drops Vanilla Extract
Red Food Colouring
Preheat the oven at 180° C.
Melt the butter for a few seconds in the microwave and add it along with the flour, corn starch, sugar, milk, baking powder and lemon zest to a blender.
Blend until smooth and creamy.
Add fresh berries and gently incorporate to the dough.
Pour the dough on a baking paper coated 30x40cm tray and bake for 15-17 minutes.
Let the sponge cool completely.
Once cool, use a heart shaped cutter to cut out 12 little hearts, each of which will be a layer of our mini cakes.
Whip soy cream with icing sugar, food colouring and a bit of vanilla extract.
Assemble mini cakes piping some pink whipped cream on top and in between the two layers of sponge, and top with fresh berries and mint leaves.
For a lighter treat the sponge alone is fantastic by itself.
Add sugar to the whipping cream only if using unsweetened whipping cream.
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