Mini Cakes

Preparation Time: 60 minutes
Cooking Time: 20 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 30

Mini cakes for maximum enjoyment!

Cut the butter into smaller cubes. Mix the flour with powdered sugar and sift them onto a clean work surface. Add vanilla sugar, butter cubes, and egg yolk. Mix the ingredients well and knead into a crumbly dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 180 degrees Celsius. Divide the dough into 30 equal-sized pieces and use them to fill the metal molds for mini cakes. Shape the dough in the molds with your fingers to create a base and sides. Arrange the molds on a baking tray and bake in the preheated oven for 15 minutes.
Remove the baking tray from the oven and let the dough in the molds cool slightly, then carefully remove the dough from the molds and let it cool completely. Meanwhile, break or cut both coatings into smaller pieces. Place two cups on a stove, filling them with a small amount of water. Place two metal bowls on the cups, ensuring the bowls do not touch the water in the cups. Then, separately melt both coatings in the bowls over the water bath.
First, use a piping bag to pipe the melted milk chocolate coating into the cooled dough shells. Wait for the chocolate to set slightly. Then, attach a smaller nozzle to the piping bag and pipe decorative lines with the darker coating onto the mini cakes. Decorate each mini cake with a candied cherry.
Wait for the chocolate to set completely. Arrange the prepared mini cakes on a serving tray and offer them to your guests.

Half of the prepared mini cakes can be additionally dipped in melted coating and sprinkled with ground hazelnuts.