PureSpelt mini strawberry cakes
or 12 mini-cake forms
200 g of sugar
1 pinch of salt
2 teaspoons of vanilla sugar
275 g of PureSpelt white flower
1/2 teaspoon of baking powder
2,5 dl of cream, stiffly beaten
250 g of strawberries, diced
Icing sugar and decorative sugar to garnish
Stir together the eggs, sugar, salt and vanilla sugar until the mixture turns pale.
Sieve in the flour and the baking powder. Add the cream and the strawberries, carefully fold in. Distribute the cake mixture into the mini-cake forms.
Bake for 20-25 minutes in the middle of an oven pre-heated to 180°C. Remove from the oven, allow to cool. Garnish before serving.
IG Dinkel, Judith Gmür-Stalder