Mini Strawberry Margarita Cakes Recipe

Name: Mini Strawberry Margarita Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups granulated sugar; 3 None eggs; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 1/2 tsp baking powder; 5 tbsp milk; 10 sheets gelatin or 10 tsp powdered gelatin; 1 1/2 lb strawberries, hulled and chopped, 1 lb pureed + extra sliced, to decorate; 1 1/2 lb marscapone cheese; 6 tbsp tequila; 1 tbsp orange liqueur; 2 cups heavy cream, whipped to soft peaks; None None orange zest, to decorate

Servings: persons

1 1/4 cups granulated sugar
3 None eggs
3/4 cup all-purpose flour
1/4 cup cornstarch
1 1/2 tsp baking powder
5 tbsp milk
10 sheets gelatin or 10 tsp powdered gelatin
1 1/2 lb strawberries, hulled and chopped, 1 lb pureed + extra sliced, to decorate
1 1/2 lb marscapone cheese
6 tbsp tequila
1 tbsp orange liqueur
2 cups heavy cream, whipped to soft peaks
None None orange zest, to decorate

1
Preheat oven to 400u00b0F. Grease and line 2 - 9 inch square cake pans. Whisk 2/3 cup sugar with eggs until thick and cream. Sift flour, cornstarch and baking powder then fold into eggs, alternating with milk. Transfer to prepared pans, smooth and bake for 15-18 mins until golden and springy to the touch. Remove from pan and let cool on wire rack until cool.
2
For the strawberry jelly, bloom 1 sheet (or 1 tsp, if using powder) gelatin in cold water for 5 mins. Combine strawberry puree with 1/4 cup sugar. If using sheet gelatin, squeeze out any excess water. Combine gelatin with 1/4 of the puree and gently heat until gelatin dissolves then chill until set.
3
For the strawberry mousse, bloom remaining gelatin in cold water for 5 mins. Beat marscapone with remaining sugar, tequila, orange liqueur and remaining strawberry puree. Mix 3 tbsp mixture with gelatin and gently heat until gelatin dissolves then mix back into main quark mixture. Fold in whipped cream then chill until beginning to set.
4
To decorate, place 1 cake in the base of a lined 9 inch square cake pan. Arrange chopped strawberries over top. Cover with 2/3 of strawberry mousse, add remaining cake and press down gently. Cover with remaining mousse, smooth then chill for 2 hours. Remove from pan and cut into 32 small squares. Cut strawberry shapes out of jelly and use to decorate squares along with orange zest and sliced strawberries.

1625

kcal

Calories

107

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups granulated sugar, 3 None eggs, 3/4 cup all-purpose flour, 1/4 cup cornstarch, and more.

Yes, Mini Strawberry Margarita Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Strawberry Margarita Cakes

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