Mini raspberry and banana shortcakes

Making the mini raspberry and banana shortcake base

Heat the oven to a temperature of 175 degrees celsius. Take a bowl and add the dry biscuits to it. Crumble with a spoon, or use a blender. Add the sugar and mix with the biscuit crumbs. Melt the butter, add to the bowl, and mix with the biscuit crumbs.

Grease the spring form cake tins with butter. Use a spoon to press the mixture into the bases of the 6 cake tins. Bake for 3 to 5 minutes in the preheated oven, then leave to cool.

Preparing the filling

Add the raspberries and the banana to a blender (or food processor) and purée until smooth. Add the ream cheese, sugar, vanilla extract and one egg and purée again until smooth. Add the cake mix and mix well to combine.

Making the crumble topping

Mix all ingredients for the crumble topping in a bowl. Use a fork to mix in the butter. Mix until the topping has taken on a sandy texture.  

Baking the mini raspberry and banana shortcake – 25 minutes

Pour the filling over the cooked and cooled cake bases, then bake for 20 minutes at 175 degrees celsius.

Remove from the oven after 20 minutes and sprinkle the crumble topping over the cakes. Return to the oven for another 5 minutes, then remove from the oven and set aside to cool completely.