Fruit cake "For every taste"

Description

Bright, delicate, easy to trade! The batter is insanely delicious! Melts in your mouth! :) And most importantly, what you can do with your favorite fruit or berry! You will cook them again and again! :)

Ingredients

Butter

220 g
Sugar

220 g
Chicken egg

4 piece
Flour

220 g
Leavening agent

2 tsp
Mandarin

3 piece
Brown sugar

50 g

Cooking

In a bowl, combine the butter and sugar. The oil should be at room temperature. At least 2 hours before cooking, remove it from the refrigerator. Do not miss these nuances, because this is the key to success-result! :)

Butter and sugar beat with a mixer at least 5-7 min. Until smooth. Injected eggs. They should also be at room temperature, and laying out of the refrigerator at least 2 hours. Enter the eggs one at a time! This is necessary in order that the dough does not exfoliate. Entered one egg, whipped until smooth, then another, etc.

In the end we get this delicious, creamy mass.

Flour screened with baking powder and completely added to the oil mixture. Spoon in a circle and mix up the flour at the end just a couple of minutes, beat with a mixer until smooth. The dough is ready! :) It is also very similar to the cream.

Next, prepare forms. They need to be lubricated with oil (I forgot to do when first filling, but the cakes came out without any problems). In each mould, pour about 1 tbsp of brown sugar. You can, if not.

Peeled fruit cut into rings. From me this time - kiwi, tangerine and cranberry.

And put all ramekins, on sugar.

Put on top of the dough. Can be a little bit less than me, it rises perfectly.

And put to bake in pre-heated (!!) to 180 degrees oven for 25-30 min. I specifically photographed in the oven to show how much they have raised.

After the oven let them rest for 10 minutes and can be removed from the mold. Hat (rising part) I cut below the cupcakes were stable. It can be used for dessert in a glass or eat just like that! :)

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