Mini strawberry and raspberry cakes filled with sweet almond cream.

These mini almond cream and strawberry cakes are going to cause you addiction and I warn you. Not only because they are delicious, but because they are so easy to prepare that they will get you out of more than one hurry when you have a breakfast, lunch or snack in which you want to surprise but do not want to complicate yourself.

This almond and lemon cream reminds me a lot of frangipane and England, probably because it was there that I first tried such an almond cream as a child. Its smell and taste are very characteristic and only a small amount is necessary to completely change the taste of your puff pastries and breeze doughs.

So let's start preparing them because you're going to eat them two by two

Ingredients

For the tarts

2 puff pastry leaves ready to bake
1 egg, beaten

For the filling

3 tablespoons strawberry jam
3 tablespoons raspberry jam

For frangipane cream

the zest of half a lemon
1 teaspoon of lemon juice
50 g butter
50 g icing sugar
50 g ground almonds or almond flour
1 large egg
1 tablespoon cornstarch
a pinch of salt
1 tablespoon of flour
40 g liquid cream
a few drops of almond essence

For strawberry and raspberry glaze

20 ml strawberry and raspberry puree made with 40 g strawberries and raspberries
220 g icing sugar, sieved
2 tablespoons lime juice. of milk or water

Directions

We started preparing the frangipane. In a bowl mix the butter, zest and lemon juice, icing sugar and almond flour.

Once well mixed add the egg and with rods mix well. Add the cornstarch flour and salt and finally the cream and beat until you get a smooth cream.

Cut each puff pastry leaf into 18 pieces of about 9 cm x 6 cm. We put a layer of frangipane on 9 of them. On top a teaspoon of strawberry or raspberry jam.

Preheat the oven to 190 degrees. Prepare a tray dee oven with baking paper.

We slightly wet the fingertip and gently pass it along the edge of the pieces we have filled. Place on top a piece without filling as a lid, pressing slightly so that the edge sticks well.

With the help of a fork, we close the edges by squeezing slightly.

We put them on the baking sheet. When we have the 9 bake about 14 minutes until they are well browned. Meanwhile, repeat with the other puff pastry dough.

When the mini cakes are already baked, place them on a rack so that they cool completely.

To prepare the frosting in a bowl we sift the icing sugar with the help of a strainer. Add the lemon juice and fruit puree and with a spoon mix until you get a smooth cream.

We cover each mini cake and enjoy!

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