Mini Gateau with Almond Glaze

Set the rack in the middle of the oven and preheat the oven to 180°C.

Prepare small mini cupcake molds and line them with paper cups.

For the cake mixture, sift flour, baking powder, and salt on a piece of parchment paper.

In the mixer bowl, place butter and sugar, attach the whisk, and mix on medium speed for 3 minutes.

Add one egg and mix on medium speed until fully incorporated, then add the second egg and mix until fully incorporated, and add vanilla.

Add the flour mixture alternately with milk, mix on low speed for a few seconds, then on medium speed for one minute.

Distribute the cake mixture in the cups, filling them two-thirds full.

Bake the cakes for 15 minutes and test doneness with a toothpick; it should come out clean.

Remove the cakes from the oven, place the molds on a wire rack, and let cool completely, then remove from paper cups and place on a wire rack over a tray.

For the sauce, in a deep bowl, combine sugar, almond extract, and half the milk, stir with a plastic spoon until dissolved and smooth, add more milk if too thick, divide the sauce into bowls, and add food coloring as desired.

Dip each cake into the white sauce to cover the bottom and sides, place on the rack, and let dry completely.

Put the colored sauce in piping bags, cut a small tip, and decorate the cakes covered with white sauce.

Let the mini gateau dry completely on the rack and then serve.