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
  • Vegetarian
  • Nut-free

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

To help you with this recipe

Small Ramekin Set

Small Ramekin Set

15.99 $

These ramekins are perfect for making crème brûlée, serving garlic butter or setting up ingredients for cooking. They are stackable for easy, compact storage.

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