Mini Easter Bundt Cake




Rating: 3.64 / 5.00 (133 Votes)


Total time: 1 hour

Servings: 18.0 (servings)

For the dough:










For the casting:





Instructions:

For the dough, first separate the eggs, mix the egg yolks with room temperature butter and sugar until creamy. Whip the egg whites to stiff peaks and fold into the egg yolk-butter mixture. Mix the sifted flour with baking powder and stir into the batter with the whipped cream. Mix in the ground hazelnuts.

Grease the baking cups well with butter and sprinkle with flour (not necessary with silicone cups). Pour the batter into the molds. Bake in the heated oven at 180 °C top and bottom heat on the middle shelf for about 35 to 40 minutes.

In the meantime, for the glaze, mix the powdered sugar with the lemon juice until smooth (add a little sugar or lemon juice if necessary).

Allow the baked cookies to cool a little and then remove them from the ramekins. Pour the lemon icing over each mini Easter cake and decorate with sugar decorations.

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