Ingredients
Cake Batter
- 150 g Butter, at room temperature
- 140 g caster sugar
- 2 eggs, at room temperature
- 240 g Self Raising Flour
- 250 g sour cream
Topping
- Jam, of your choice. I used raspberry and then apricot jam
- 100 g cream, Whipped
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat over to 180C/160C fan forced. Line a 12 hole 1/3 cup muffin tray with paper cases.
Place butter and sugar in tmx bowl and mix on speed 4 for 1 minute.
Scrape down sides of bowl and mix again on speed 4 for 1 minute.
Add eggs one at a time and mix for 10 seconds on speed 4 scrape down sides of bowl each time.
Add flour and sour cream and mix on
"Counter-clockwise operation" speed 4 for 30 seconds.Spoon batter into prepared paper cases and bake for 20 minutes or until cooked in the centre when tested with a toothpick. Cool on a rack.
Once cool carefullly cut circles in cakes. Fill with a teaspoon of jam and top with cream. Carefully replace cake circle.
Cake Batter
Topping
Tip
Recipe converted and adapted from Recipes + May 2016. Original recipe was cooked in a 22cm fluted ring pan for 35 minutes.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Seriously delicious, espec with cream and jam
These cakes came out perfectly. Very nice texture and flavour..
they looked pretty on the plate after I used raspberry jam and cream and dusted them lightly with icing sugar
i think sour cream adds beautiful texture to cakes and makes them moist.
thankyou!
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