ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
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Angela Saliken
[email protected]I've tried this recipe several times and it always turns out great. The cakes are moist and flavorful, and they're always a hit with my guests.
Feyisayo Oguntoyinbo
[email protected]These cakes are so good! I love the almond flavor. They're perfect for a snack or dessert.
Shaggy Roger
[email protected]I made these cakes for a bake sale and they were a huge success! Everyone loved them. They're so easy to make and they're so delicious. I will definitely be making them again.
LIKHANYILE WITBOOI
[email protected]Delicious!
Alhaj Yasir
[email protected]These almond tea cakes are the perfect afternoon pick-me-up. They're moist and flavorful, with a delicate almond flavor. I love that they're made with simple ingredients that I always have on hand. I've made these cakes several times now, and they're