Egg White Fruit Rum Mini Cake
I made up them, thinking about a classical butter cake called "Quatre-Quarts" in French, which is made by mixing the equal weight of four ingredients: egg, butter, flour, sugar. But this time, I didn't use whole eggs but only egg white, and didn't use sugar but Splenda, even much less weight than other three ingredients.
Just plain butter cake might be not attractive to J. I added rum-soaked dried fruits and candied fruits: cherry, raisin, orange peel, citron. Their crunchy caramelized crust and chewy inside with rich butter flavor was close to somewhere between madeleine, financier, and canelé, a popular pastry in Bordeaux, France. J didn't find "rum" clearly while he enjoyed the cute tea-cake-sized treats.
