Anthill (Muraveinik) mini cakes

cooking

Shortbread crumbs

• Whisk GRANDPRO Tart margarine with sugar.
• Add eggs one at a time and an egg yolk.
• Add flour and baking powder.
• Refrigerate.
• Grate the chilled dough.
• Bake the resulting dough crumbs at 170 °C for 20 minutes.

Milk jam cream

• Whisk GRANDPRO Eclair margarine (room temperature), milk jam, and honey in a mixer until smooth and fluffy

Ganache

• Combine heavy cream with chocolate and microwave in 10-seconds pulses, stirring each time, until combined.

Plating and garnish

• Mix the milk jam cream and the chilled shortbread crumbs, shape with a cup or a small glass.
• Refrigerate.
• Decorate the chilled mini cakes with the ganache and sprinkle with chopped walnuts.