- egg whites, room temperature - 6 pieces
- milk, room temperature - 1 glass
- almond extract - 2 teaspoons
- vanilla - 1 teaspoon
- softened butter - 3/4 Cups
- flour - 2 1/4 Cups
- sugar - 1 3/4 Cups
- baking powder - 4 teaspoons
- salt - 1 teaspoon
- butter - 1/4 Cups (cream)
- white chocolate - 120 grams (cream)
- milk - 1/4 Glass (cream)
- Vanilla - 1 Teaspoon (cream)
- sugar powder - 4-6 cups (cream)
- crimson jam to fill - 1 To taste (optional)
1. Preheat the oven to 175 degrees. Mold the form with paper inserts. If you are cooking a big pie, oil it and sprinkle 2 cake molds, and then lay a circle of parchment on the bottom. Mix the egg whites, milk, vanilla and almond extract in a bowl, whip and set aside. In a large bowl, combine all the dry ingredients. Add butter and beat with a mixer at a low speed until the mixture looks like a soft wet sand or until there is not a single large piece of butter left. Beat for about five minutes. Add the egg mixture in two or three sets, whisking at low speed after each addition. Beat all together for 20-30 seconds. 2. Pour the dough into prepared paper liners or cake molds and bake for 12-14 minutes for the capkake and 20-25 minutes for the pies. A toothpick inserted into the center should come out with a few crumbs. Allow the capkake to cool completely. To make a cream, melt the butter in a microwave or in a double boiler. Add chopped white chocolate and mix until it has melted. Remove from heat and mix with milk and vanilla. Add the powdered sugar, 1/2 cup at a time, whisking after each addition until the desired consistency is achieved. If the glaze is too thick, add a little milk. 3. If you use a raspberry filling, make a groove on the top of each capcake and fill it with jam. 4. Decorate with cream and if desired horseshoes from melted white chocolate with dye. 5. To do this, place the cream in a confectioner's bag, squeeze the horseshoe-shaped decorations onto a sheet of parchment and let it freeze.
Servings: 10-15