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Mini Champagne corks cakes
Mini Champagne corks cakes
4.5
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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
This cake is considered magical because the cake has three different layers, but only require on batter. This might have more to do with science than magic but it is still amazing when you see the result. The cake has a soft fluffy bottom, a creamy middle and a dense top, or you can have it the other way around if you prefer.
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
A homemade zucchini mousse with parmesan sticks is a perfect starter or as part of a cold buffet on a warm summer day. Takes only a few minutes to prepare and can be prepared even a day before. Delicious combination of zucchini, basil and parmesan cheese.
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