Mini Fresh Cream & Marzipan Festival Gateaux Cakes

This is a fusion of two great desserts - a traditional Swedish "Prinsesstårta" (Princess Cake)and single portion, Italian pistachio covered sweets. It's also absolutely divine! XxX

1. 1

   1. Preheat Oven to 190 centigrade (fan 170 / Gas Mark 5) Grease 8 holes of a 12-hole muffin tin.
   
   2. Beat together the butter and sugar till light and fluffy (Electric Whisk will make this much quicker) Beat in the Eggs one at a time till pale and moussy.
   Add a few drops of vanilla extract.
   
   3. Sift the flour into the mixture, then fold through being careful not to knock too much air out of the mixture.
   
   4. Divide the mixture equally between the 8 greased holes of the muffin tin and bake for 12-15 mins on the middle shelf of the oven until lightly coloured and quite firm to the touch. When fully cooked, remove from the oven and allow the cakes to cool for 5-10 minutes before removing from the tin and placing on a wire rack to cool completely.
   
   5. Whilst waiting for the cakes to cool, wash and dry the muffin tin thoroughly. Dust 8 holes of the tin well with icing sugar.
   
   6. Roll out the marzipan on a surface well dusted with icing sugar and cut into 8 even pieces.then line each hole with the marzipan pushing right into the corners,and smooth trying to keep it an equal thickness all over.make sure you dont have any holes.
   
   7. Whip the cream and add a few drops of vanilla extract until firm.
   
   8. When the cakes are cool, slice them horizontally into 3 separate layers and discard the top layer.
   
   9. Spread a little of the cherry syrup inside your marzipan moulds then place a little cream, and top with a layer of sponge. If you want to, at this point, sprinkle with a little amaretto or masala but not essential and add a few cherries. Repeat this process finishing with a layer of cake.
   
   10. Wrap the tin in clingfilm and place in the fridge for approx. two hours with a dinner plate on top to help cakes compress and firm.
   
   11. Take them out of the fridge just before serving and carefully turn them out of the tin, using a knife to loosen the edges if necessary.
   
   12. Finally, when plated, dust with a little icing sugar and if you like, top with a little extra cream and a cherry.
   
   13. Now savour the heavenly taste!!!