Country preference? Choose the preferred country to view local content and get a better experience.

Mini prăjituri: Mini prăjituri cu lămâie și cimbru

Dovedind că lucrurile bune vin în pachete mici, mini prăjiturile au un moment de glorie. Uită de încercarea de a porționa ordonat un tort mare la o petrecere aniversară sau la o adunare, sperând cu disperare ca toți invitații să primească o felie de aceeași mărime; cu Mini prăjituri, toată lumea primește un deliciu adorabil - nu este nevoie de împărțire.

/medias/KW-Article-Intro.jpg?context=bWFzdGVyfHJvb3R8Mzg2MzQyfGltYWdlL2pwZWd8YUdWaUwyaGtNaTh4TmpnM01ESTJOalV3TXpFNU9DOUxWMTlCY25ScFkyeGxYMGx1ZEhKdkxtcHdad3wwNTIzYTBmNmY5ZWQzOWVlNTRlZjJjM2VmZmYxYzRhY2UyN2ExOTdlMmU3NmJhNjZiOGI4ZmEzYTk2YWNjOGIw

Aceste mini prăjituri delicioase cu lămâie și cimbru pot fi mici, dar cu un pandișpan minunat de umed și aromat, glazură parfumată cu cimbru și acoperite cu felii de lămâie confiate și crenguțe de cimbru, au un impact puternic la orice ocazie specială atunci când sunt expuse împreună.

Folosind Titanium Chef Baker XL poți pregăti un lot din aceste mini delicii în doar 20 de minute. În acest ghid, îți vom prezenta rețeta pas cu pas, arătându-ți cât de ușor sunt de preparat și împărtășind câteva indicii și sfaturi pe parcurs.

Pregătirea pentru preparare

KW Article_One portion Cakes_Desktop_2.jpg KW Article_One portion Cakes_Mobile_2.jpg
Rețeta se referă la Titanium Chef Baker XL, dar orice robot de bucătărie Kenwood va produce aceleași rezultate apetisante - va trebui doar să speli înainte de a face glazura dacă nu ai al doilea bol de amestecare. Iată de ce vei avea nevoie:

Ingrediente:

Pentru prăjituri:
200 g unt, tăiat cubulețe și la temperatura camerei
200 g zahăr pudră
1 lămâie, curățată de coajă
4 ouă, bătute
200 g migdale măcinate
45 g făină simplă
1 lingură semințe de mac
¼ linguriță praf de copt
Sare, după gust
40ml suc de lămâie
1 lingură de lapte

Pentru lămâile confiate:
200ml apă
200g zahăr pudră
2 lămâi, tăiate felii subțiri

Pentru glazură:
200g zahăr pudră
25ml suc de lămâie
5 g cimbru proaspăt, fără tulpină

Instrumente:
Titanium Chef Baker XL
Tavă pentru brioșe cu 12 forme
Tigaie de prăjit
Lingură cu fantă
KW Article_One portion Cakes_Desktop_3.jpg KW Article_One portion Cakes_Mobile_3.jpg

Get ahead by measuring your ingredients out before you start. For ingredients that are added to your mix as you go, remember that your Chef Baker’s integrated weighing means you can measure them out directly into the bowl, for uninterrupted baking.

For a sneak peek of how to make these cakes using your Titanium Chef Baker, why not check out this video? Then read on for a step-by-step guide. 

Creating the sponges

KW Article_One portion Cakes_Desktop_4.jpg KW Article_One portion Cakes_Mobile_4.jpg

First step is to make the cakes. Preheat your oven to 160ºC and lightly grease and flour your 12 hole muffin tin.

Fit the creaming beater to your mixer. Its pliable wings work around the sides of the bowl to ensure a light, even mix.

Add the butter and caster sugar to the mixing bowl and attach it to the machine. Mix on speed 3 for 2 minutes, until your mixture is light and fluffy.

Next, add the eggs, almonds, flour, poppy seeds, lemon zest, baking powder and salt to the bowl. Start the machine on speed Min, then gradually increase to speed 2 for 1 minute.

Finally, add the lemon juice and milk. Mix on speed Min for 30 seconds until well combined. Distribute the mixture evenly between the muffin tin holes. Bake for 25-30 minutes, until the edges are slightly golden and a skewer comes out clean.

Cool for 5 minutes in the tin, before turning out upside down onto a wire rack. Leave to cool. 

How to make candied lemons

KW Article_One portion Cakes_Desktop_5.jpg KW Article_One portion Cakes_Mobile_5.jpg


Candied lemon slices are simple to make, and make a stunning garnish to finish off these cakes.

To make, first add the water and sugar to a wide frying pan. Bring to the boil and cook until the sugar is dissolved, creating a sugar syrup.

Carefully add the lemon slices to the pan, spreading them out evenly in a single layer. Turn down the heat and simmer for 30-40 minutes, until the lemon slices are translucent.

Remove the slices from the pan using a slotted spoon and place onto a piece of baking parchment. While you allow them to cool and dry,  preheat the oven to 100 ºC. Put aside any remaining lemon sugar syrup to drizzle over the cooled cakes before icing.

Transfer the lemons to a lined baking tray and dry in the oven for an hour. This will help prevent them from becoming too sticky. 

Remove the lemons from the oven and sprinkle with some granulated sugar if you want some added crunch. 
 

Icing and decorating the cakes

KW Article_One portion Cakes_Desktop_6.jpg KW Article_One portion Cakes_Mobile_6.jpg

To make the thyme icing, fit the clean mixing bowl and creaming beater to your mixer. Add the icing sugar, lemon juice and thyme to the bowl. Mix on speed 2 for about 1 minute, or until smooth.

The icing should have a thick, pourable consistency- you don’t want it to be too runny or it will just run off the cakes. Spoon over the cooled upside-down cakes.

To finish, decorate with a sprinkling of lemon zest, a slice of candied lemon and a sprig of thyme. 

Almost too pretty to eat, these zesty little cakes are quick and easy to make and deliver a taste of summer in every mouthful. Perfect for a party, picnic or afternoon tea. 

Other readers also enjoyed...
cinnamon-buns-introduction-286x200.jpg
Delicious cinnamon buns with cream cheese frosting Read more