Shambaba Dessert

Materials for Decoration

Whipped cream

Cherry kernels

Grease your small cupcake tins with butter. In a mixing bowl, whisk together the fresh yeast, granulated sugar, and water. Add the eggs and mix. Gradually add the melted butter, continuing to whisk. Then add the flour and mix well. You will get a slightly elastic consistency. Divide the prepared batter among the tins, not overfilling them.

NOTE: You will need approximately 2-2.5 tablespoons for each mold.

Cover with plastic wrap and let stand for 40-45 minutes. Bake in a preheated oven at 170 degrees Celsius for 25-30 minutes. Let the pastries cool and harden after removing them from the oven.

For the syrup: In a saucepan, combine the granulated sugar and water and stir. Crush the cardamom pods in a mortar and pestle and peel them. Place the cardamom seeds in a tea infuser and let them steep for 7-8 minutes. Once the syrup boils, remove it from the heat.

To assemble: Place the hardened desserts into the syrup and let them soak up the syrup thoroughly. Then, transfer the prepared desserts to a serving plate. Garnish with whipped cream and cherries and serve.