Mini Strawberry Cakes with Buttercream and Jelly

Ingredients

• [Sponge] 3 large eggs
• [Sponge] 150 g granulated sugar
• [Sponge] 150 g all-purpose flour
• [Sponge] 1 teaspoon baking powder
• [Sponge] 1 teaspoon vanilla extract
• [Sponge] 60 ml milk
• [Strawberry filling] 250 g strawberries, fresh or frozen
• [Strawberry filling] 60 g granulated sugar
• [Strawberry filling] 1 tablespoon lemon juice
• [Strawberry filling] 1 tablespoon cornstarch mixed with 1 tablespoon water
• [Buttercream] 115 g unsalted butter, softened
• [Buttercream] 240 g powdered sugar
• [Buttercream] 1 teaspoon vanilla extract
• [Buttercream] 1–2 tablespoons cream or milk
• [Coating] 250 g milk or dark chocolate
• Prepared modeling chocolate or fondant roses, optional

Method

1. Preheat the oven to 350°F (175°C). Line a 9 x 13-inch shallow cake pan.
2. Whisk the eggs and sugar until thick, pale and increased in volume.
3. Fold in the vanilla, milk, sifted flour and baking powder.
4. Spread the batter evenly in the prepared pan.
5. Bake for 15–20 minutes, until lightly golden and springy.
6. Cool completely.
7. For the filling, place the strawberries, sugar and lemon juice in a saucepan.
8. Cook for 5–8 minutes, crushing the berries as they soften.
9. Stir in the cornstarch mixture and cook until thickened. Cool completely.
10. Cut an even number of small cake rounds or squares from the sponge.
11. Sandwich pairs together with strawberry filling.
12. Chill the assembled mini cakes for 20 minutes.
13. Melt the chocolate and dip or coat the cakes. Allow the coating to set.
14. Beat the butter until creamy, then gradually beat in the powdered sugar, vanilla and enough cream to make a pipeable buttercream.
15. Pipe buttercream onto the mini cakes and decorate with modeling-chocolate roses if desired.