Photograph of the finished Garibaldis mexicanos

Mexico · Bánh nhỏ phủ mứt hạt đường Garibaldis

Garibaldis mexicanos

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Sugar Sugar 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Strawberry syrup Strawberry syrup 1 ⅓ cups
  • Photograph of Powdered sugar Powdered sugar 8.5 oz

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.

Start cooking