Garibaldis mexicanos

Method

1. 1 Beat the butter and sugar for 8 minutes, then add the eggs one at a time and beat again.
2. 2 Sift the flour and baking powder together, then mix with the milk until you have a smooth, creamy mixture.
3. 3 Pour the mixture into small molds, filling them only two-thirds full, then bake at 175 degrees for 18 minutes.
4. 4 Let the cake cool completely before spreading the jam; if the cake is still warm, the jam will melt and drip down instead of sticking to the cake.
5. 5 Heat the strawberry syrup until it's warm and thin, then dip the entire surface of the cake into it.
6. 6 Immediately roll the side that has just been dipped in the granulated sugar so that the sugar granules adhere completely, forming a white layer.

With an appliance

• Air fryer 55 min

  Replace step 3: spray oil into the small molds, bake the cakes in a 190-degree hot air oven for 12 minutes, and rotate the tray after 6 minutes; the cakes will brown faster. Do not flip and divide into batches if using multiple molds.