Years ago I was trying to make Taiwanese Pineapple cake. The effort to exactly replicate that was not successful but I was quite happy with what it ended up with. It is somewhere between a cookie and a cake and filled with lemon curd or any type of fruit conservative you like. I still do the pineapple filling once-in-a-while. But my favorite is the lemon curd and that really makes the flavor pop.
The process is a little bit tedious. Fortunately, I have the perfect helper for that, my 7-year-old Annabelle, the little cook in training. She was more than happy to do it, well, half of it, before she ran away.
Here is how I made mine -
Lemon Curd Cookie Cake
Flour 2 cups
Milk Powder 2 cups
Egg Yolk 3
Egg White 1
Vanilla Exact 2 teaspoon
Sugar 1 cup
Butter 4 sticks (room temperature)
First mix the butter, egg yolks, whites and sugar with a electronic mixer for a couple of minutes until light and fluffy. Add the vanilla exact, mix in. Sift in the flour, milk power to form a dough. It is quite sticky at beginning but it will solidify once chilled in fridge for about 30 minutes.
Set the oven to be 325 degree.
Oil spray the four petit four pan so the cookie cake won't stick after baking. Take one tablespoon of the dough, push it down into one of the mold evenly. Make a small dent in the middle for the jam. Fill the dent with a teaspoon of lemon curd. Then take a teaspoon of dough and flat it in palm before cover the mold fully with it. Repeat for the remaining molds.
Bake in the oven for about 20 minutes until golden brown. Let the cookie cakes cool down slightly before unmold. They are easy to break so use care. If waiting too long to unmold, it gets easier to break so best to unmold while they are still warm.
I put them into these egg cart like cup cake holders for Annabelle to take to her little friend's Easter egg hunt party and it was a crowd pleaser :)