Raspberry Cakes With Lavender - cooking recipe

Ingredients

2 eggs
4 tablespoons sugar
5 1/2 tablespoons plain flour
1 teaspoon baking powder
50 g of melted white chocolate
100 ml double cream
2 tablespoons of lavender syrup
1 tablespoon sugar
100 g raspberries
3 tablespoons of lavender syrup
1 teaspoon cornstarch

Preparation

Line 12 muffin tins with paper cases.
Mix eggs and sugar with electric mixer until very light and fluffy. Carefully fold in flour and baking powder with spatula. Mix in melted white chocolate just until combined.
Divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. Remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. Remove from the paper casings.
While baking, make the raspberry sauce. Set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. Let it cool down.
To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
Cut the cool cakes on halves. Spread the sauce over the bottom halves and add a tablespoon of cream. Cover with remaining halves.
Just before serving, dust the cakes lightly with icing sugar.