Funfetti mini cakes

1. Step

Preheat the oven to 200C.

2. Step

Beat the eggs and sugar with an electric mixer. Add oil and yogurt and mix. Add flour, Plazma, baking powder and vanilla sugar and mix gently. At the end, add colorful sprinkles and mix.

3. Step

Line a large rectangular pan with baking paper. Pour the mixture into it. Before baking the sponge, reduce the temperature to 180C and bake it for 30 minutes or a little longer if necessary. Check if is baked by inserting a toothpick into the center. It should come out clean. When the sponge is baked, let it cool to room temperature.

4. Step

While the sponge is baking, beat the whipped cream and prepare the filling.

5. Step

Mix the raspberries with half of the whipped cream and add Plazma. Mix well and leave aside.

6. Step

Cut out an even number of circles from the sponge with a donut mold (round, the diameter of about 10 cm). Spread a thick layer of filling on one circle and cover with another circle. Repeat until you have used all the circles and have 5-6 cakes.

7. Step

Spread the whipped cream on top of the cakes in a thin layer to get the "naked cake" effect and sprinkle with crumbs.

8. Step

These cakes are very moist and can be kept in the refrigerator for 2-3 days before serving.

9. Step

Your dessert is finished!