Advocaat brittle muffins with mascarpone cream

Name: Advocaat brittle muffins with mascarpone cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g frozen raspberries; 150 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 3 packages Vanillin sugar; 3 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 100 g Hazelnut brittle; 75 ml Egg liqueur; 250 g Mascarpone; 200 g Double cream cream cheese; 2 TABLESPOONS Lemon juice; 5 TABLESPOONS Apricot Jam; 7-10 Tbsp Orange Zest; 12 Paper baking cups; 3 Disposable piping bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g frozen raspberries
150 g Butter or margarine
200 g Sugar
1 pinch Salt
3 packages Vanillin sugar
3 Eggs (size M)
275 g Flour
1/2 package Baking Powder
100 g Hazelnut brittle
75 ml Egg liqueur
250 g Mascarpone
200 g Double cream cream cheese
2 TABLESPOONS Lemon juice
5 TABLESPOONS Apricot Jam
7-10 Tbsp Orange Zest
12 Paper baking cups
3 Disposable piping bag

Directions

1
Defrost raspberries at room temperature. Cream fat, 150 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and brittle, up to 1 tablespoon for decoration, and alternate with the liqueur, up to 2 tablespoons for decoration, stir in briefly.
2
12 Line the troughs of a muffin tin with 1 paper baking tray each. Spread the dough evenly into the trough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
3
Take it out of the oven. Let the muffins cool on a cake rack. Mix mascarpone, cream cheese, 50 g sugar and 2 sachets of vanillin sugar. Divide the mixture into three. Pass the raspberries, except 4 nice ones for decoration, through a sieve.
4
Stir into 1/3 cream raspberry pulp and 1 tablespoon lemon juice. Pass the jam through a sieve. In a second third of the cream, stir in jam, except for 1 tbsp for decoration, and 1 tbsp lemon juice. Fill the remaining third of cream, raspberry and apricot cream into 1 piping bag with a large star-shaped spout and squirt onto 4 muffins each.
5
Decorate raspberry cream with 1 raspberry, apricot cream with remaining jam and white cream with brittle and 2 tablespoons of egg liqueur. Keep muffins cold until serving.