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Little Strawberry and White Chocolate Cakes
These individual cakes hide two squares of white chocolate that melt gently in the centre, surrounded by pieces of strawberry and crushed hazelnuts. The batter comes together in one bowl with the Flexible Whisk, and the silicone mould turns out six even portions without any greasing.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 5 min
+ Tupperware MicroCook Pitcher, Tupperware SuperSonic Chopper, Tupperware Mandoline
Ingredients
Method
Heat the oven to 190 °C (375 °F), fan setting. Chop the 50 g (1/3 cup) hazelnuts in the Tupperware SuperSonic Chopper Tall, then melt the butter in the Tupperware MicroCook Pitcher 1 l for about 30 seconds at 600 W.
In a large bowl, combine half the chopped hazelnuts, the flour, baking powder, sugar, melted butter, egg and milk. Beat hard with the Tupperware Flexible Whisk until smooth.
Fold in the washed strawberries, cut into pieces, with a silicone spatula.
Divide the batter among the cavities of the Tupperware silicone mini cake mould set on the cold oven rack, then push 2 squares of white chocolate into each one. Mix the rest of the chopped hazelnuts with the vanilla sugar and sprinkle it on top.
Bake for about 20 minutes, then leave for 5 minutes before unmoulding.
Decorate with thin slices of hazelnut cut with the Tupperware SpeedyMando.
