Banini
A cake that was named after the biscuit of the same name, so it didn't matter to me to change its name. Although in the white world they are better known as Thumbprint cookies and in our country a little less so under the name Buttons. Anyway, I made them :) finally! Last year I was unlucky because, goat as I am, I thought that the recipe was not the best because, oh my God !, there are six cups of flour, and in my opinion it was too much. So I reduced the amount of flour nicely and as a final result I got cakes stuffed with jam. Delicious though, but still it wasn’t the cake I wanted. And then, the next weekend, I went into action again and started with banini cake and instead I made three types (Buttons with jam, Buttons with hazelnuts and caramel cream and as a collateral damage Almond cookies) and I stayed eager for these baninias. If it weren't for these crowns, who knows if I would decide to make them again. However, if it weren't for this crown and insulation, who knows if I wou
Preparation steps
- Pour 3 eggs, sugar, oil, baking powder, sour cream, lemon zest, vanilla into the bowl. Mix everything with a mixer and add 400 g of flour. Stir as much as possible so that the ingredients come together, but take care that the mixer does not die (I can't bear the costs if that happens!) Deliver the dough to a well-floured work surface (the rest of the flour) and knead a firm and elastic dough. Depending on the size of the eggs and the amount of sour cream, you may need more or less flour, but that's about the amount.
- Turn on the oven to heat to 180C. Line two large trays of smoke 35x40 cm with baking paper.
- Separate the pieces from the dough and form balls the size of a larger walnut, and arrange them on a baking sheet. Do not compress them, they will grow a little and spread during baking. Drill a hole in the middle of each ball with the handle of a welder.
- You can pour the jam into the cookies by hand, from a spoon, but I like it to be neat, so I put it in the freezer bag, cut off the end and then pour it like that, little by little.
- Bake the cakes for 10-15 minutes at 180C, they should remain completely white on top but slightly brown on the bottom. The easiest way to check this is to pull a knife under the cake and lift it a little, so if the bottom is yellow, the cakes are ready.
- Leave them to cool in the pan, sprinkle them with a little powdered sugar and vanilla and there you have it! Neither expensive nor complicated!
- I would just like one remark: if you are one of those hit in the brain like me, so you don't like the fact that half of the jam evaporates during baking and because of that the cakes don't look "like from a burda", and you fill them with jam as soon as you take them out from the oven while still hot. Then they look just as rich!
- P.S. mine are stuffed with homemade apricot jam and French marmalade. I could hardly convince Mr. Ђ. not to divorce me because this year I didn't even cook a jar of orange jam, and he fits godically with these cakes. We know that because I made the first, ruined, rules with that jam, so we ruined ourselves from them.
