Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 8 minutes
Ingredients (for 18 buttons) :Method: Preheat the oven to 190°C. Line two large baking trays with non-stick baking paper.
Add the eggs and sugar to a large bowl, then set this over a saucepan one third filled with simmering water, making sure that the base of the bowl is not touching the water. Using a handheld electric mixer, whisk the eggs and sugar together until very thick and the whisk leaves a trail on the surface when lifted above the mixture.
Sift the flour over the surface of the mixture and use a large spoon to fold in gently in a figure of eight movement, being careful not to knock out the air, until there are no traces of flour.
Spoon or pipe the mixture using a 1cm plain piping tube into circles about 4cm in diameter then bake for 5-8 minutes, alternating the baking sheets after 4 minutes so that all the sponge cakes colour evenly.
Take out of the oven and sprinkle with strawberry sugar or a little caster sugar, slide paper and mini sponge cakes on to a wire rack and leave to cool.
When ready to serve, fold the lemon curd into the crème fraiche until only just mixed, then spoon over the undersides of half the cakes. Top with spoonfuls of chopped strawberries and the remaining biscuits.
The buttons are best served within a few hours of assembling.