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Mini Champagne corks cakes
Mini Champagne corks cakes
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This is a different way of presenting some mini cakes in the shape of champagne corks. They are perfect as a starter or mingle food.

Ingredient List for 4 servings:
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210 gr Flour
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2 Eggs
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2 teaspoon Baking powder
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100 ml Milk
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30 gr Dried tomatoes
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2 teaspoon Grated Parmesan cheese
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100 gr Melted butter
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1 teaspoon Oregano
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1 teaspoon Thyme
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1 teaspoon Basil
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1 pinch Salt
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1 pinch Pepper
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20 gr Olives
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven the 180 degrees Celsius.
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In a bowl put 2 egg yellows, milk and melted butter, mix well
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Add chopped dried tomatoes, olives, Parmesan cheese and herbs, salt and pepper, mix well.
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In an other bowl, beat the egg whites and then add in the batter and mix gently.
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The dough should not be too sticky neither to soft, add more milk or flour if necessary.
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Pour the batter in a non-stick silicone mini muffin form.
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Bake in the oven for about 30 minutes or until the champagne corks are golden brown. The cakes are ready when it is a bit crusty from the outside but soft and moist in the middle.
A selection of recipes from the same country.
This recipe is from France
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This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
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