INGREDIENTS

• 125 g flour
• 2 eggs
• 60 g sugar
• 90 g butter
• 1 sachet vanilla sugar
• 5 g baking powder
• 1 pinch salt
• Dried cranberries
• Fresh strawberries
  You can double or triple the quantities.

PREPARATION:

Start by softening the cranberries by soaking them in water or fruit juice for 20 minutes before draining them and using them to decorate the mini-cakes.
Mix flour and baking powder.
In a separate bowl, beat butter, sugar, vanilla sugar and salt until creamy and smooth.
Add the eggs 1 at a time, continuing to beat between each addition.
Then add the flour and yeast mixture and mix gently with a spatula to obtain a smooth, airy cake batter.
Pour into mini-cake moulds.
Decorate with cranberries and fresh strawberries.
Bake at 180°C (356°F) for 20-25 minutes.