Valençay and Citrus Mini Cakes | Taste France Magazine
Airy and savory mini cakes with a touch of tangy citrus.
Ingredients
- 150.00 g Valencay PDO
- 1.00 c Flour
- x 3.00 eggs
- 15.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 40.00 g Charentes-Poitou Butter PDO
- Gelatin
- 0.25 c Golden raisins
- x 0.50 sachet of baking powder
- 1.00 tsp Fresh thyme leaves
- Zest from 1 lemon
- Salt and ground pepper
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