FRENCH GLACE CHERRY GLASGOW CUPS
June 1, 2015
- Prep: 1 hr
- Cook: 5 mins
-
1 hr
5 mins
1 hr 5 mins
- Serves: 4
Method
Plain cake batter
Cream together the butter and the icing sugar using the beater blade in the mixer
Sieve together the flour and the baking powder then add the eggs
Mix the mixture until you obtain an even consistency. Chill in the refrigerator
Spiced cupcake batter
Leave the candied fruits to macerate in the whisky for 30 minutes
Carefully stir the macerated candied fruits into the cake mixture
Spoon into a piping bag without a nozzle and chill in the refrigerator
Assembly
Spoon the spiced cupcake batter into a pyramid mould, right to the top
Baking
Bake in a preheated fan-assisted oven at 150°C
Leave the Cupcakes to cool down completely before removing from the moulds
Ginger cream cheese
Emulsify the crème pâtissière with the Philadelphia for around 2 minutes using the whisk attachment in the mixer.
Add the ground ginger, the mixed candied ginger pieces and the whisky
Mix the mixture until you obtain an even consistency
Spoon into a piping bag fitted with a star nozzle and chill in the refrigerator
Finishing
Decorate the Glasgow Cups with a pretty cream cheese rosette
Evenly distribute several French Glacé Cherries, fig quarters and a ginger slice on each cake
A colourful and easy-to-make decoration that is stable even without a glaze
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