250g of Sifted Wheat Flour
450g of Sugar
1 Pinch of Salt
500ml of Hot Milk
2 Egg Yolks
2 Whole Eggs
100ml of Oil
30g of Vanilla Sugar
+1Kg of Wheat Flour
1 Tablespoon of Baking Powder
250g of Sifted Refined Sugar
2 Egg Whites
1 Tablespoon of Lime Juice
Start by putting the sifted wheat flour and the sugar in a bowl, mix well.
Add the salt, the hot milk, mix well and set aside until the mixture reaches room temperature.
Once you’ve done that, add the egg yolks, the whole eggs, the oil and the vanilla sugar, beat with an electric mixer for 5 minutes and set aside.
Now, in a very large bowl, add 1kg of wheat flour and the baking powder, mix gently. Pour in the mixture we prepared previously and mix until combined.
Knead by hand until a dough is formed and split it into 4 equal-sized pieces.
Transfer one of these pieces of dough to a floured table, stretch it out using a rolling pin, and using a round dough cutter, cut it into circles. Trim off the excess dough.
Repeat this process until you’ve used up all the pieces of dough.
Transfer these pieces of dough to a baking sheet lined with nonstick baking paper.
Take to a preheated oven at 200°C (392°F) and bake for 20 minutes.
Meanwhile, in a large bowl, add the sifted refined sugar and the egg whites, beat well using an electric mixer until foamy.
Add the lime juice and beat once again.
Once the mini cakes have baked through, dip them in the creamy mixture we made, and spread well.
Repeat this process with all the mini cakes.
Put them back in a tray lined with nonstick baking paper, take it to a preheated oven at 200°C (392°F) and bake for another 10 minutes.