Mango Mini Cakes

Overview
Steps
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Ingredients

100 g of mango pulp

2 teaspoons of honey

100 g of White Chocolate in Discs

4 eggs

220 g of sugar

220 g flour

16 g of baking powder

200 g of butter

40 g of fresh ginger

Products

Prepare the ganache: blend the mango pulp, pour it in a saucepan and cook it with honey for 5 minutes; add the White Chocolate so that it melts and mix well. Place in the fridge for about 4 hours. In the meantime, whip the eggs with the sugar, add the sifted flour and baking powder and mix well. Add the melted butter and grated ginger. Leave the dough to rest in the fridge for about 30 minutes. Pour the mixture into the mini cake molds, buttered and floured. Shape the balls with the mango ganache and place them in the center of the mixture without pushing too hard, so that they "sink" by themselves. Bake at 180 ° C for about 14 minutes. Decora with Sugar Paste, Beads, Spray and Sugar Roses.