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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.
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