|
Make the brown butter: Melt the butter in a saucepan over medium heat. The butter will separate into melted golden fat and white, grainy milk solids. Keep cooking until the milk solids turn golden brown and the mixture smells like toasted nuts, making beurre noisette. Let the butter cool slightly, then strain it through a fine strainer to remove the toasted milk solids.
Sift the dry ingredients together and transfer to a mixer fitted with a whip attachment. Add the egg whites, applesauce, and strained beurre noisette and mix. (The recipe can be made up to this point and kept refrigerated for up to 3 days.)
When ready to bake, heat the oven to 375 degrees F. Cut the blackberries in half, from top to bottom.
Pipe or spoon the batter into the prepared pans, filling them three-quarters full. Place half of a blackberry in the center of each mold, cut side down. Bake for 10 to 12 minutes, or until golden and browned around the edges.
Let the cakes cool in the molds, then gently lift them out. Sprinkle with powdered sugar and serve. |
