Mini Layer Cakes

Mini Layer Cakes

Mini Layer Cakes
Ingredients
  • 250g unsalted butter softened
  • 1 teaspoon vanilla extract
  • ½ cup Raw Earth
  • 3 eggs
  • 1 1/3 cup self-raising flour
  • 1 teaspoon baking powder
  • 2/3 semolina
  • ½ cup milk
  • 1 cup Coconut Cream, chilled
  • 250g Berries

Method

  1. Beat butter in the bowl of an electric mixer until light and fluffy. Add the vanilla and Raw Earth and beat until combined.
  2. Add the eggs one at a time, beating until each is fully incorporated to the batter.
  3. In a separate bowl add the flour. Add the baking powder and semolina. Combine.
  4. Add 1/3 of the milk and beat until incorporated. Add more of the flour and semolina mixture and beat until combined. Continue alternating between the flour mixture and last two-thirds of remaining milk.
  5. Pour into 2 x 6 hole greased muffin trays and bake for 15-20 minutes. Until a skewer inserted comes out clean.
  6. Remove from the oven and stand for 5 minutes. Remove to a wire rack to cool completely.
  7. Slice in half. Spoon coconut cream onto the cut muffin base and sprinkle with berries. Place the top on and dollop on extra coconut cream. Decorate with remaining berries.

Serves 1   –   Prep: 5 Minutes   –   Cook: 5 Minutes

Comments

  • August 11, 2019
    reply

    Vicki Philp

    Mini layer cakes. What type of flour can you use to make it keto

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