MINI CAKES - APRICOT CREAM MOORS HEAD

By akselden

Ingredients

• Topping:
• 1/3 C. flour
• 1 T. cornstarch
• 1/2 tsp. baking powder
• 2 egg whites, saving 1 yolk
• 2 1/2 T. sugar, divided
• Apricot preserves
• Sweetened whipped cream
• Chocolate Sauce

Preparation

Step 1

1. Preheat oven to 375°F.

2. Sift together flour. cornstarch baking powder. Beat egg whites until foamy, add 2 T. sugar and beat until stiff.

3. In another bowl, beat 1 egg yolk, add 1/2 T. sugar and beat 2 minutes until thickened. Fold yolk into the whites.

4. Sift dry ingredients over mixture and fold in.

5. Fill the buttered cups of the Moor's Head Plaque and bake 8-10 minutes until golden.

6. Remove, let stand 2 minutes then turn out to cool.

Topping:
7. Split cakes in half, spread apricot preserves on one half and press together. Place each cake on a plate, spoon sweetened whipped cream on them and top with a chocolate sauce.