Lemon and Raspberry Mini Cakes with White Chocolate

Name: Lemon and Raspberry Mini Cakes with White Chocolate
Total time: 65 min
Ingredients: For the lemon mini cakes:; Gellwe Lemon Cake Mix – 1 pack; Large eggs – 3; Butter – 100 g; Milk – 100 ml; Raspberries – 150 g; For the topping:; White chocolate – 60 g

65 min.

Medium

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Ingredients:

For the lemon mini cakes:

Gellwe Lemon Cake Mix – 1 pack
Large eggs – 3
Butter – 100 g
Milk – 100 ml
Raspberries – 150 g

For the topping:

White chocolate – 60 g

Deliciously soft and fluffy lemon mini cakes bursting with juicy raspberries and finished with a smooth white chocolate drizzle. Made with Gellwe Lemon Cake Mix, these fruity treats combine a refreshing citrus flavour with the sweetness of white chocolate. Perfect for afternoon tea, family gatherings and special occasions.

Preparation instructions:

1.

Pour the contents of the Gellwe Lemon Cake Mix into a bowl. Add the eggs, melted and cooled butter, and milk.
2.

Beat the mixture with an electric mixer on the highest speed for approximately 3 minutes, until smooth and evenly combined.
3.

Finally, gently fold the raspberries into the batter. Divide the prepared mixture between greased and floured individual cake tins, each measuring 10 cm in diameter.
4.

Place the tins in a slightly preheated oven and bake at 170°C for 30 minutes, using conventional heat (without the fan).
5.

Leave the baked mini cakes to cool on a wire rack, then carefully remove them from the tins and drizzle with melted white chocolate.
6.

Enjoy!