Mini tiered vanilla cakes

Hello everyone, I hope you are all well. It’s hard to believe that October is here tomorrow, the months just seem to fly by!

Fall is my favorite time of the year, perfect for baking…

Let’s get baking – these mini tiered vanilla cakes are super quick to make, and oh so good…

Mini tiered vanilla cakes

• 2 1/4 cups (285 g) cake flour
• 2 teaspoons baking powder
• 1 1/2 cup (350 ml) heavy cream
• 3 large eggs, at room temperature
• 1 cup (230 g) superfine sugar
• seeds from 1 vanilla bean

To make these mini tiered cakes you’ll need a mold like this:

Sift the flour with the baking powder at least five times.

Pour the cream into a mixing bowl with the vanilla seeds and beat until soft peaks form, about 3 minutes.

Add the eggs and the superfine sugar and whisk for another 30 seconds or until everything is well blended.

Sift the flour mixture into the mixing bowl and stir to mix.

Divide the batter between the molds. If you don’t have this silicone mold you can of course just use a regular cake pan or a muffin pan.

Bake in a 375 ˚F (190 ˚C) oven for about 30 minutes.

Leave to cool for at least 15 minutes before turning out onto a wire rack to cool completely.

Dust with some powdered sugar, if you like.

Drizzle with some melted white or dark chocolate for extra pleasure…

I hope you are tempted…

I wish you all a good week!

Hugs from me to you.