Small Liquorice Cakes with Passion Fruit Butter Cream 0 Comments

Small Liquorice Cakes with Passion Fruit Butter Cream

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The recipe is created by Maja Ambeck Vase from
(20 cakes)

Liquorice cakes
• 100g white chocolate
• 100g butter
• 100g sugar
• 2 eggs
• 1 tbsp Raw Liquorice Powder
• 100g ground almonds

Passion fruit butter cream 
• 125g icing sugar
• 35g soft butter
• 3-4 tbsp passion fruit juice
• 1-2 tbsp lemon juice

• Wood sorrel flowers.

Liquorice cakes
Melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water.Whisk the sugar, eggs and liquorice powder until light and airy, before adding the chocolate mixture. Gently fold in the ground almonds. Distribute the batter into mini muffin cups and bake at 175 degrees for 10-15 minutes. Leave to cool completely.

Passion fruit butter cream 
Put all the ingredients in a bowl and mix with a hand mixer - first at low speed, then high – until the butter cream is light and airy.  Spoon into a piping bag with a round nozzle and pipe small peaks on the cakes.

Decorate the cake with lots of sorrel flowers just before serving.

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