Mini Lemon Cakes

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Cook Time 14

Course Cakes & Pastries, Desserts

Equipment

Muffin pan

Ingredients

3 lemons
9 oz sugar
2.5 oz butter
3 eggs
4 oz melted white chocolate
4 oz melted butter
3.25 oz flour
2 oz powdered sugar
4 egg yolks
4 eggs
1 tsp lemon zest

Instructions

First squeeze the lemons over a pot and stir in the sugar, butter, and eggs using a whisk while the heat is on. Keep stirring until the lemon juice thickens to a creamy consistency. Take the pot off the heat.
Now use an electric whisk to stir the chocolate with the melted butter, flour, powdered sugar, egg yolk, and the rest of the eggs in a bowl. You should create a smooth batter mixture.
Next, add the lemon cream mixture from the pot to the batter and grate lemon on top. Now carefully stir everything one more time with the electric whisk.
For the next step, spoon the lemon batter into a greased muffin pan. Don't fill the molds right to the top though, as the cakes will rise in the oven. Bake your bite-sized delights in a convection oven set to 320°F for 14 minutes.

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Notes

Serving tip: Place the cooled cakes on a dessert plate and decorate them with whipped cream, some mint leaves, and fresh berries.