Amaretto cake with sugar buds

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 280 g Flour
  • 2 coated Tsp Baking Powder
  • 1 TABLESPOON Baking cocoa
  • 100 g Sugar
  • 4 TABLESPOONS Sunflower oil
  • 2 TABLESPOONS Amaretto
  • 1/8 l Almond milk
  • 100 g Dark chocolate
  • 50 g white fondant
  • 1 knife tip red food paste
  • 24 (3 cm Ø) Mini paper baking cups
  • 7-10 Tbsp Piping bag
  • 1 Transparent cover (office supplies)

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the troughs of a mini muffin tray (for 24 pieces) with baking cups.

  2. 2

    Mix flour, baking powder, cocoa and sugar. Add oil, amaretto and almond milk while stirring. Pour the dough into a piping bag. Spread the dough into the moulds. Bake in a hot oven for about 12 minutes.

  3. 3

    Remove and let it cool down.

  4. 4

    Break the chocolate into pieces and melt in a hot water bath. Knead fondant with food colouring only slightly, so that it is irregularly pink in colour. Form rolls (;à just under 1⁄2 cm Ø) and spread thinly flat; works well e.g. in a cut open transparent cover.

  5. 5

    Divide into approx. 5 cm long pieces and roll each carefully into buds.

  6. 6

    Dip the muffins in the chocolate and let them drip off a little. Place the fondant buds on top and let the chocolate dry.

Nutrition Facts

KCAL
90 kcal
CARBS
15 g
FATS
3 g
PROTEINS
1 g