Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour eight ¾ to 1-cup (180 to 250 ml) ramekins.
  • In a bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, whisk the eggs whites with an electric mixer until soft peaks form. Gradually whisk in ½ cup (105 g) of the sugar until firm peaks form. Set the meringue aside.
  • In a third bowl, whisk the egg yolks, remaining sugar, butter and vanilla with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk.
  • Stir one-quarter of the meringue into the cake batter. Using a spatula, gently fold the remaining meringue into the batter. Divide the batter among the ramekins. Place the ramekins on a baking sheet.
  • Bake for 30 minutes or until a toothpick inserted in the cakes comes out clean. Using a dry dishcloth, remove the cakes from their ramekins, turning them over onto a wire rack while they are still hot. Let cool completely, about 1 hour.

• Toppings

  • Meanwhile, in a bowl, whisk the mascarpone, sugar and vanilla with an electric mixer to soften the cheese. With the machine running, whisk in the cream until firm peaks form. Refrigerate until ready to serve.
  • Cut the cakes in half horizontally. Spread half of the cream over the cake bottoms and close with the tops. Garnish the cakes with the remaining cream. Top with the fruit, letting it fall over onto the plate. Serve immediately.