RECIPES WITH YOGHURT
Mini mandarin cream cakes
INGREDIENTS (for 12 cakes)
120 g butter, at room temperature
220 g sugar
200 g all-purpose flour
1 tsp baking powder
2 eggs
120 ml bottle of STAMOU kefir (natural flavour)
2 tsp mandarin juice and zest of 1 mandarin orange
1 carton of cream
A pinch of salt
For the mandarin cream:
180 g sugar
2 tbsp cornflour
2 egg yolks
50 ml mandarin juice
Zest of 1 mandarin orange
1 tbsp butter
METHOD
- Preheat the oven to 170oC (with fan). For the mandarin cream, heat the sugar, cornflour, and 200 ml water over a low heat.
- Beat the yolks with the mandarin zest and juice and slowly add the sugar mixture to warm.
- Return the egg mixture to the pot and stir constantly until the cream thickens.
- When it has thickened, remove from heat and incorporate the butter.
- Let the cream cool completely and then mix in the flour, salt, baking powder, and mandarin zest.
- For the cakes, beat the butter with the sugar until fluffy and then slowly add the eggs.
- Gradually add the flour, kefir, and mandarin juice, turning down the mixer speed.
- Fill 12 well-buttered muffin molds with the mixture and bake the cakes for 20 – 25 minutes.
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