Luxury Mini Cakes with Fruit & Quark Filling

Method

1. Add 60 g of granulated sugar to 130 g of raspberries. Cook over low heat until the raspberries release enough juice. Strain the warm raspberry purée. Take out a little of the purée and heat it. Squeeze out the swollen gelatin and add it to the warm purée. Stir until the gelatin has dissolved. Pour in the remaining purée and mix again. Prepare the blueberry filling in the same way as the raspberry filling.
   ▶ watch in the video (0:23)
2. Pour both fillings into a silicone mold. Let them cool and place them in the freezer. Preparation of the cream filling. Pour cold water over 3 sheets of gelatin and let them swell. Add 2 tablespoons of powdered sugar to 250 ml of whipping cream. Add 50 g of Dr. Oetker Raspberry Filling. Whip until you have a thick cream. Add 100 g of smooth quark and mix well.
   ▶ watch in the video (1:37)
3. Squeeze out the swollen gelatin, place it in a small saucepan, add 4 tablespoons of warm water, and stir until it dissolves. Add a little of the filling to the warm gelatin and mix. Then pour it into the remaining filling and mix thoroughly again. Using a piping bag, pipe the filling into the silicone mold. Place two frozen raspberry half-spheres on top of each other in the filling to create a ball.
   ▶ watch in the video (2:43)
4. Pipe the remaining filling up to the top of the mold. Level the top and place the mold with the filling in the freezer to set. Proceed in the same way with the blueberry filling. Place the mold with the filling in the freezer to set. Prepare the sponge cake rounds. Place 120 ml of milk, 1/2 teaspoon of salt, and 120 g of butter in a small saucepan. Heat until the butter has melted.
   ▶ watch in the video (3:36)
5. Add 192 g of plain flour and cook, stirring constantly, until the dough starts to stick to the bottom of the saucepan. Beat 8 egg yolks and gradually pour them into the warm dough. Mix until you have a smooth dough. Cover the dough with cling film and let it cool. Whip 8 egg whites until large bubbles form. Gradually add 256 g of granulated sugar and 20 g of vanilla sugar. Whip until you have a thick meringue.
   ▶ watch in the video (4:20)
6. Add 48 ml of warm milk to the cooled dough and mix. Gradually incorporate the whipped egg whites into the dough and gently mix with a whisk. Line a baking tray measuring 37.5 × 44.5 cm with parchment paper and pour the dough onto it. Preheat the oven to 170°C and bake at this temperature for approximately 25 minutes, until golden brown.
   ▶ watch in the video (5:41)
7. After baking, let the sponge cake cool and remove the top layer with a serrated knife. Cut appropriately sized rounds from the sponge cake for the mini cakes. Prepare the mirror glaze. Add 10 g of powdered gelatin to 50 ml of cold water, mix, and let it swell. Pour 150 ml of water into a small saucepan. Add 170 g of granulated sugar. Add 120 g of sweetened condensed milk. Mix and bring to a boil.
   ▶ watch in the video (6:51)
8. Once it comes to a boil, remove it from the heat. While it is still hot, add the swollen gelatin and stir until it has dissolved. Add 200 g of Callebaut white chocolate and let it melt. Blend until smooth using an immersion blender. Strain the glaze through a fine sieve, color it with gel food coloring, and let it cool to 30°C.
   ▶ watch in the video (7:38)
9. Remove the frozen mini cakes from the mold, place them on a wire rack, and pour the mirror glaze over them. Place them on the sponge cake bases and decorate as desired. The blueberry mini cakes taste absolutely delicious, and the raspberry ones taste just as good. They are fresh, full of fruit, cream, and chocolate. They can be decorated as desired.
   ▶ watch in the video (8:44)
10. I decorated the raspberry ones with chocolate sprinkles, raspberries, and mango hearts. They also look very interesting when cut open, they are delicious, and they are suitable for every celebration.
    ▶ watch in the video (9:21)