Wednesday, June 17, 2009

Mini Fairy Cakes

Mini Fairy Cake's

6 large eggs
1 cup sugar
1 cup cake flour
2 tsp. baking powder
2 tsp. vanilla
powdered sugar

Cream Filling

4 cups milk
1/2 cup sugar
1 whole lemon, peel in one piece
1/4 cup cornstarch
4 large egg yolks

Chocolate Glaze

1/2 cup whipping cream
3 tbsp. unsalted butter
4 oz. unsweetened chocolate
4 oz. milk chocolate

Preheat oven to 375 degrees.

CAKE: Beat whole eggs & sugar in mixer till well blended. Add flour and continue beating 10 minutes, add baking powder, vanilla, beat 5 minutes more. Pour into generously greased muffin tins - fill 1/2 to 3/4 full. Bake in the middle of the oven for 10-15 minutes, till just golden brown. Remove from tins asap. When slightly cooled, partially cut off tops of cakes, pull out a little "plug" of cake from the bottom half and fill with the cream filling. Sift over a little powdered sugar and chill cakes. You can stop here...or add chocolate glaze.

CREAM FILLING: Whisk all ingredients together in a saucepan over medium high heat. Stir constantly till thick. Remove lemon rind and set aside to cool. (this makes more than needed for the cakes)

CHOCOLATE GLAZE: Chop chololates. simmer cream & butter together. Reduce heat; add both chocolates & stir until smooth. Let stand until cool, but still porable, about 1 hour. Spoon glaze over cakes. Refriderate cake, but serve at room temperature.


This is one of my favorite little cakes, everyone always loves them -- Charlotte