Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb

Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb

  • Preparation 55 min
  • Cooking 30 min
  • Cooling 1 h
  • Servings 8
  • Freezes Yes

Categories

Ingredients

  • Cake

    • 1 cup (150 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 3 eggs, separated
    • 1 ¼ cups (265 g) sugar
    • ½ cup (115 g) unsalted butter, softened
    • 1 tsp (5 ml) vanilla
    • ½ cup (125 ml) milk
  • Toppings

Preparation

  • Cake

  • Toppings

Note from Ricardo

The mini cakes freeze well.

The mini cakes must be completely cooled before garnishing.

Personal Note