Mini-orange cakes

Name: mini-orange cakes
Cook time: 30 min
Total time: 185 min
Yield: 8
Cuisine: Dutch
Ingredients: 200 g wheat flour; 100 g light brown caster sugar; 25 g unsalted butter at room temperature; 1 medium sized egg; 1 tl baking powder; 1 el Orange Marmelade; 1 tl ground aniseed; 2 el tap water; 200 g almond paste; 150 g powdered sugar; 1 el berry juice; 50 g basis for butter cream (Heel Holland Bakt); 125 ml Full Milk; 125 g unsalted butter or margarine

Dutch cakes with food and butter cream. The seasonings in these cookies: marmalade and aniseed.

Ingredients

Kitchen Stuff

1 mixer with dough hooks
1 muffin shape
1 rolling pin
1 piping bag

Directions

Put the flour, caster sugar and butter in a bowl. Beat the egg in a bowl and do half the flour.
Add the baking powder, marmalade, aniseed and water. Knead with a mixer with dough hooks to a smooth dough.
Wrap the dough in cling film and let it sit in the refrigerator for 30 minutes.
Cut the food into pieces over a bowl and knead with the rest of the egg. Form a bar with a diameter of 5 cm.
Preheat the oven to 160 ° C.
Grease 8 cavities of the muffin mold. Sprinkle the worktop with flour and roll out the dough into a piece of ½ cm thick.
With a protrusion mold or glass, cut out 16 circles with a diameter of 6 cm. Put a round of dough in the cavities of the greased muffin mold.
Cut the almond paste into 8 pieces and place a piece of food on each pastry dough base. Cover with the rest of the slices of cookie dough.
Fry the cakes in the middle of the oven for about 35 minutes until they are golden brown and done. Remove from the oven and let cool for 10 minutes in the mold.
Remove the cakes from the mold and let it cool down on a rack.
Mix the icing sugar and the berry juice in a small bowl into a smooth glaze. Brush the cooled orange pancakes with it and leave to dry for 1 hour.
Mix in a bowl the mix for butter cream with the rest of the icing sugar and milk.
Put the rest of the butter in pieces in a different bowl and beat with a mixer in 2 min. Then gradually add the sugar mixture while beating.
Continue to beat until an airy cream has formed. Put the butter cream in a piping bag and spray small rosettes on the edge of the orange cakes.
Yummy! .