I wanted to revisit the Japanese Christmas cake (Kurisumasu Keeki), in an individual version and with autumn fruits since strawberries are no longer in season in November. The visual rendering is not the most elegant but they were delicious. I will try it again in the cake version, covered with whipped cream icing. These little gluten-free cakes, made in a muffin tin, are fresh and delicious at the same time.
Ingredients
Preparation
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Preheat the oven to 180 degrees. Put your utensils (whisk and/or robot bowl) in the freezer for 30 minutes before preparing the whipped cream. Prepare the sponge cake mixture following the recipe here .
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Pour the batter into a silicone muffin mold (about 12) and bake for about twenty minutes or until a knife blade comes out clean. Leave to cool then unmold the sponge cakes. Cut them in half lengthwise
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Prepare the whipped cream: whisk the cream, mascarpone and sugar with a mixer or robot, until the cream becomes firm. Book.
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Garnish the cupcakes with whipped cream and a slice of kiwi, so as to sandwich the kiwi in the sponge cake. Close the sponge cake by pressing lightly on it. Cover with a tablespoon of whipped cream and a slice of persimmon.
