This week’s Tuesdays with Dorie assignment was Tiger Cakes, or petits gâteaux tigre. These are moist, upside-down mini cupcakes that have a nice chocolate and almond flavor, and aren’t too sweet at all! Dorie’s recipe makes 24 little cakes.
To be perfectly honest, I hesitate whenever I see a cake as a Tuesdays with Dorie assignment because the last few cakes I’ve made turned out to be really dry. I had a chance to ask Dorie if that was how it was meant to be, and she said that European cakes aren’t as moist and fluffy as American ones. This recipe, however, looked a little different because it only uses egg whites, and most of the flour is almond flour. I also decided to switch things up by using a convection oven, and decreasing my baking temperature.
The fun began with breaking up the egg whites. It was tempting to beat the egg whites more than I did because, well, beating egg whites are fun! Alas, I had to use restraint and move on to the next step.
I filled the mini cupcake pan. It’s amazing how this recipe is perfect for 24 cakes. After filling the pan, I took a look and told myself that I screwed this one up because it didn’t look like any cupcakes I’d made before.
I kept an eye on the cakes while they were in the oven because I had diverted from the book’s instruction by baking on convection mode. I baked the Tiger Cakes at 325 degrees F for about 16 minutes. When I checked the cakes, the tops bounced back up when pressed, and a toothpick came out clean.
Next was the tricky part that I read people had problems with: unmolding. I let the cakes cool for about 2 minutes, and then placed a cooling rack on top of the cupcake pan and flipped it over, racking them onto the countertop. All but one came out without any issues. The rogue Tiger Cake just needed a little nudge; it came out perfectly, in one piece.
I let the Tiger Cakes cool down for a bit while I began making the chocolate ganache topping (is it still a topping if you put it on the bottom of the cakes?).
Tiger Cakes recipe on page 197 of Baking Chez Moi by Dorie Greenspan.