Biscuit mini cakes
Shared by Zlata · 19 October 2026
The story behind the recipe
My parents could not afford to buy me a birthday cake, so I learned how to bake one myself. Since the age of 14, I have baked cakes for every birthday, including my own and my friends'. For my 16th birthday, number-shaped cakes were a popular trend. I really wanted one, so I looked up how to make it myself. My guests loved it, and that was when I realised how popular this recipe was. Since then, I have been making these cakes for friends and family. I also created a mini version that is perfect for bringing to church gatherings, events, or sharing with a group.
- Zlata
Ingredients
250 g softened butter 100 g sugar 300 g plain flour Pinch of salt Cream: Mascarpone cheese 500 g Double cream 500 g Sugar Icing 100 g Vanilla sugar - 5 g Raspberry jam Raspberries (around 10 berries)
Method
Cream the butter and sugar until light and fluffy. Add the flour and salt and mix until a soft dough forms. Chill in the fridge for 30 minutes. Roll out the dough to a thickness of about 5 mm and cut it into biscuit shapes (I prefer small heart shapes). Bake at 170-180°C for 10-15 minutes, or until lightly golden. Allow the biscuits to cool completely. Whisk the cream and, once it thickens, add the mascarpone cheese. Then add the icing sugar and gently fold it in by hand to prevent the cream from turning into butter. Add the vanilla sugar. Ensure the bowl and mixer attachments are very cold by placing them in the freezer for 10 minutes before you start. Transfer the cream to a piping bag and chill for 20 minutes. Pipe a ring of cream around one biscuit, add jam in the centre, then place another biscuit on top. Decorate with more cream and fresh raspberries. Leave in the fridge overnight, or for at least 2 hours, to soften. Serve with tea. All of my guests love them.
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