Bee Sting Mini Cakes

Name: Bee Sting Mini Cakes
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 sheets of Puff Pastry, from the refrigerated section; 1 Egg Yolk; Some Sliced Almonds; 1 packet of Vanilla Paradise Cream, Dr. Oetker; 250g Mascarpone; 300ml Whipping Cream, cold; 1 packet of Cream Stabilizer; 1 packet of Vanilla Sugar; Some Powdered Sugar, for dusting; 250g Strawberries

These little bee sting-inspired pastries use crisp puff pastry rounds layered with a rich vanilla mascarpone cream and finished with a light dusting of powdered sugar. Toasted almonds add a delicate crunch, while fresh strawberries bring a bright, fruity finish. They’re elegant enough for guests but simple to assemble once the pastry has baked and cooled.

These little bee sting-inspired pastries use crisp puff pastry rounds layered with a rich vanilla mascarpone cream and finished wi... Show more

By IAM YOUR FOOD - Sherin · Original recipe

Health Grade

D- · Occasional

Time

50 min

Price

0,90 €

Calories

450 kcal

vegetarian

easy

german

dessert

Method

Preheat the oven

Heat the oven to 200° C with top and bottom heat, and line a baking tray with parchment paper so the pastry won’t stick.

Cut the pastry rounds

Unroll the Puff Pastry onto a clean work surface. Fold it over once to create a slightly thicker layer, then press it together very lightly without squashing it flat. Using a round cutter or the rim of a drinking glass, cut out 12 circles and transfer them to the lined tray, leaving a little space between each one.

Brush and top

Beat the Egg Yolk until smooth, then brush a thin, even layer over the tops of the pastry rounds. Sprinkle the Sliced Almonds over each round so the surface is lightly covered and the almonds adhere well.

Bake until golden

Bake the pastry rounds for 15 minutes, or until they are well puffed, deeply golden, and the almonds look lightly toasted. Take the tray out of the oven and move the pastries to a rack or leave them on the tray to cool completely before filling.

Cool completely

Let the baked pastry rounds cool fully before you cut or fill them. They should feel room temperature, crisp on the outside, and no longer release any heat from the center.

Whip the filling

In a mixing bowl, combine the cold Whipping Cream, Cream Stabilizer, Vanilla Sugar, Mascarpone, and Vanilla Paradise Cream. Whip or stir briefly until the mixture turns thick, smooth, and holds its shape well enough to spoon or pipe.

Split and slice

Using a sharp serrated or thin-bladed knife, carefully split each cooled pastry round horizontally into a top and bottom half. If you’d like fruit in or alongside the cakes, hull and slice the Strawberries into thin pieces.

Fill and finish

Spoon or pipe the cream filling onto the bottom halves of the pastries, making a generous, even layer. Add a few strawberry slices if you want them inside, then place the tops back on gently. Dust with Powdered Sugar just before serving, and finish with the remaining strawberries on top or on the side.