Chocolate hoopies with cream cheese and raspberry cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Melt butter and let it cool down a little. Finely chop nuts and chocolate. Mix flour, sugar, cocoa, vanillin sugar, salt and baking powder in a bowl

2. 2

   Place the eggs in a mixing bowl and beat with the whisk of the hand mixer. Slowly allow butter to run in and stir in. Stir in the flour mixture well with the whisks of the hand mixer. Stir in nuts and chocolate

3. 3

   Using a tablespoon, place 40 small heaps (mountains) on 3 baking trays lined with baking paper. Leave space between the heaps, as they will come apart during baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

4. 4

   Take them out of the oven and let them cool down on the trays as they are still soft. Then carefully remove them from the baking paper, place them on a cake rack and let them cool down

5. 5

   Pass the raspberries through a fine sieve and collect the pulp in a small bowl. Mix cream cheese and icing sugar with the whisk of the hand mixer for about 2 minutes. Add raspberry puree and stir in

6. 6

   Pour cream in 3 portions into a piping bag with perforated spout. Spray cream spirally onto the smooth side of 10 cakes. Place the remaining 10 cakes on top as a lid. Arrange on a plate

7. 7

   waiting time approx.1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
29 g

FATS
20 g

PROTEINS
7 g