Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them "gussied-up pound cakes." More Great Cakes

William Werner
May 2011

Gallery

© Kate Mathis

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
Makes 24 Mini Cakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Make the Icing:
  • Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.

    Advertisement
  • Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.

  • In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.