Method
Turn the oven to 175°C (345°F).
Whip the butter and grated almond paste until creamy.
Add an egg, one at a time, while continuing to whip.
Fold in the flour last.
Set out paper cups in a muffin tin and fill the cups until two-thirds full with the mixture.
Bake them in the middle of the oven for about 20 minutes. Leave them to cool completely.
Whip the cream until fluffy and slice the berries.
Pipe the cream on the cakes so it looks like a little beehive and top with berries.
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