Cream Cakes

by Tarla Dalal

Added to 113 cookbooks
This recipe has been viewed 2820 times

A lovely combination of cake and biscuit. Decorative and elegant for tea parties.

Add your private note

Preparation time: 30 mins.
Cooking time: 25 mins.
Makes 24 cakes.

Ingredients

1 recipe Victoria Sponge Cake Mixture
1 recipe dough as for jelly cakes
Vanilla Butter Cream/ Icing
a few drops of cochineal
6 tbsp chopped, roasted cashewnuts (kaju) (approx.)
small edible silver balls for decoration

Method

Grease and dust two pastry tins.
Roll out the dough into about 6 mm.( 1/4") thickness.
Stamp out rounds ( about 65 mm. or 2 1/2" diameter ) with a fluted cutter.
Put one round in each cavity of the tins. Place a little cake mixture on each round.
Bake ina hot oven at 400°F for about 20 minutes.
Cool the cakes.
Apply the butter cream to the sides of the cakes. Sprinkle the cashewnuts over the icing.

How to serve

Add a few drops of cochineal to the rest of the butter icing. Pipe small roses in the centers of the cakes. Put a small silver ball on each rose and serve.

Tips

VARIATION : CREAM CAKES (EGGLESS)
Proceed as for cream cakes but use cake mixture of eggless sponge cake instead of Victoria sponge cake.
Dough as for German bretzels instead of as for jelly cakes.