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Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These delightful mini almond cakes are made with soft sponge cake, filled and coated with a luscious caramel cream cheese frosting, and finished with a decorative almond slice crust. They’re light, creamy, and irresistibly nutty — perfect for gifting or afternoon tea.
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Recipe
xIngredients
Sponge Cake Batter:
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40g milk
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30g corn oil
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40g low-gluten flour (cake flour)
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2 egg yolks
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2 egg whites
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30g sugar
Cream Filling:
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100g cream cheese (softened)
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25g sugar
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100g whipping cream
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15g caramel sauce
Decoration:
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Extra caramel sauce (for edges)
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Sliced almonds
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Optional: microgreens or mint for garnish
Instructions
① Make the Sponge Cakes
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Prepare the batter base:
In a large mixing bowl, combine milk and corn oil. Stir until well emulsified. -
Add dry ingredients:
Sift in the low-gluten flour and mix evenly in a Z-shaped motion to avoid overmixing. -
Incorporate egg yolks:
Add the egg yolks and stir gently until the batter is smooth and uniform. Set aside.
② Beat Egg Whites
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In another bowl, beat the egg whites until soft peaks form while gradually adding sugar.
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Fold ⅓ of the whipped egg whites into the egg yolk batter to lighten it, then fold in the rest until just combined.
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Pour the batter into a piping bag.
③ Bake the Cake Rounds
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Pipe small round mounds onto a baking tray lined with parchment paper.
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Bake in a preheated oven at 150°C (302°F) for 25 minutes. Let cool.
④ Make the Cream Cheese Filling
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Soften the cream cheese and beat with sugar until smooth.
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Add whipped cream and caramel sauce. Beat until fully incorporated and fluffy.
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Transfer into a piping bag.
⑤ Assemble the Cakes
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Pipe a swirl of cream filling onto one cake round.
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Gently place another cake round on top to form a sandwich.
⑥ Decorate
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Spread more cream around the sides of each sandwich cake.
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Roll or press sliced almonds onto the cream sides.
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Optionally drizzle with caramel sauce and garnish with microgreens or mint.
Serving Tip:
Chill in the refrigerator for at least 30 minutes before serving for a firmer texture and more intense flavor.
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