In a large bowl whisk the butter and powdered sugar. In another bowl mix the two types of cheese.
You may use a wooden spoon or a silicone spatula (do not use a mixer). Mix the two mixtures carefully and transfer into a pastry bag with a 6 mm round piping tip.
Assembling and serving:
After the cake base is completely cooled, cut 16 identical circles using a 7 cm (2,75”) diameter stainless steel ring. Pipe the cheese
frosting over half of them (8 pieces). Top the frosting with the other (8 pieces) and decorated the top again with cream frosting as you like. Put all mini cakes in refrigerator for several hours.
Before presenting leave them for about 15 minutes at room temperature and garnish with fresh berries and mint leaves.
