Mini cakes

Fruity mini raspberry tarts with cannabis butter

Mini tarts as an edible dessert: light sponge cake, vanilla cream, and raspberry glaze – made with ready-made cannabis-infused cream (THC cream) instead of regular cream. Predictable dosage, perfect for preparing in advance, and easy to label.

Recipe Tags

Gesamtzeit:2 hours 45 minutes

Vorbereitung:35 min.

Backzeit: 12 min.

Schwierigkeitsgrad:Medium

Menge:6 mini cakes

Allergen:Gluten (wheat), egg, milk (sour cream, yogurt, cream, butter); contains gelatin

⚠️

Vorsicht! THC wirkt bei der oralen Aufnahme stärker, länger und verzögert.
Wenn du Fragen hast, wie viel Cannabis du nehmen solltest oder nicht weißt, was die richtige Dosis für dich ist, dann lies zuerst hier.

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For the sponge cake
2 eggs (size M)
1 pinch of salt
80 g sugar
50 g wheat flour (type 405)
For the cream (edible edition)
200 g sour cream
150 g natural yogurt (3.5% fat)
50 g sugar
1 vanilla bean
8g gelatin
200 g cream
30g soft cannabis butter
For the mirror
200g frozen raspberries
1 tbsp sugar
4 g gelatin*
100g fresh raspberries
A little icing sugar and lemon zest for garnish.

Zubereitung

Preheat oven & whip sponge cake batter:
Preheat the oven to 180°C (350°F) (160°C (325°F) for fan-forced oven). Line a baking sheet (approx. 30 x 40 cm / 12 x 16 inches) with parchment paper. Beat the eggs with salt and sugar on high speed for about 2 minutes until foamy. Briefly stir in the flour.
Bake the sponge cake and let it cool:
Place the batter onto the baking paper and spread it evenly into a rectangle (approx. 20 x 30 cm) about 1 cm thick. Bake the sponge cake for about 10–12 minutes. Then let it cool completely.
Prepare the cream base and soak the gelatin:
Mix together sour cream, yogurt, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and stir them into the cream. Soak the gelatin in cold water according to the package instructions.
Dissolve the gelatin, incorporate the cannabis butter, and fold in the cream:
Warm 2-3 tablespoons of the cream in a saucepan. Add the squeezed-out gelatin and dissolve it completely, stirring constantly. Stir the warm gelatin mixture back into the cream. Beat the cannabis butter until soft and creamy and thoroughly incorporate it into the cream. Whip the cream until stiff peaks form and gently fold it in.
Cut out bases and prepare rings:
Using a dessert ring (8-9 cm in diameter), cut out 6 layers from the sponge cake. Place the layers on a board lined with baking paper and place a dessert ring around each one.
Fill with cream and chill + cook raspberry puree:
Distribute the cream evenly among the dessert rings and smooth the surface. Chill the tarts for 1 hour. Meanwhile, cook the frozen raspberries with 1 tablespoon of sugar in a saucepan until a purée forms.
Strain the raspberry puree and incorporate the gelatin:
Strain the raspberry puree through a sieve to remove the seeds. Soak the gelatin in cold water, squeeze out the excess water, and dissolve it in the still-hot raspberry puree.
Apply mirror, cool completely & garnish:
Evenly coat the surface of the mini tarts with the raspberry glaze and chill again for 1 hour. Carefully loosen the tarts from the rings with a knife. Garnish with fresh raspberries, a dusting of powdered sugar, and lemon zest, and serve.