/rating_off.png "1 Star")
Loading...| 2 cups heavy cream | |
| 5 eggs | |
| 6 tablespoons sugar | |
| 3/4 cup flour ( sifted ) | |
| 1/2 teaspoon cardamom |
| 1. | Preheat the oven to 350°F. |
| 2. | In a large bowl, beat the eggs and sugar together until light and fluffy. |
| 3. | Sift the flour and cardamom together and add to the egg mixture. Beat until combined. |
| 4. | In a separate bowl, whip the heavy cream until stiff peaks form. |
| 5. | Gently fold the whipped cream into the batter until no white streaks remain. |
| 6. | Pour the batter into a greased muffin pan, filling each well about 3/4 full. |
| 7. | Bake for 18-20 minutes or until the cakes are golden brown on top and a toothpick inserted in the center comes out clean. |
| 8. | Allow the cakes to cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely. |
Creamy and fluffy texture, delicious taste with a hint of cardamom, easy to make with simple ingredients
High in fat and calories
Although high in fat and calories, small cream cakes do offer some calcium and protein from the heavy cream and eggs.
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