Christmas Candles

Easy to make sponge cake candles great as a table centerpiece with a crunchy cream  

See also:Blueberry Lemon Cookies

Ingredients for 5 mini candles:

• Flour 00 65g
• Pecola 65g
• Eggs 4
• Sugar 100g
• Baking powder 7g (half a sachet)
• Vanillin a sachet
• Salt a pinch 
• Sugar crystals qb 

For the filling         

• Mascarpone 250g
• Fresh cream 100ml
• Icing sugar 40g
• Pralined almonds 70g
• Coffee 100ml
• Liquor 5cc (amaretto/rum/marsala) optional

Or see also: Chocolate Muffin

Procedure:

For the sponge cake:
In a bowl we break 4 eggs and with a whisk we start to whip them adding the sugar 100g a little at a time until we have a fluffy froth.
We set the flour 65g and starch 65g and baking powder 7g and a pinch of salt, uniamole eggs in two stages and with a spatula from the bottom up mix well.
We line a baking sheet with greaseproof paper and bake at 180 ° C for 25 minutes in a hot oven in fan mode.

For the cream:

We finely chop with a mixer 70g of praline almonds (caramelized) we will add them to the cream last.
In a bowl whip the cream 100ml with a whisk, add 40g of icing sugar and 250g of mascarpone and a tablespoon of liqueur (optional) add the almond powder and mix everything.
With a pastry cutter or a glass we cut the sponge cake and create discs to overlap the 'one to the other interspersed with the cream.
With a knife and spread the cream on all edges and place a sugar crystal as a flame.

Tips:

•  Use the sac a poche helps to dose the cream