Filled crumble biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the yeast dough, put 500 g flour, 75 g sugar, 1 sachet vanillin sugar and salt in a mixing bowl and mix well. Add 75 g fat in flakes. Warm the milk in a small pot. Remove from the heat, crumble the yeast into it and dissolve it while stirring. Add to the flour mixture and knead well with the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes. Then form 15 round flat cakes from the dough. Put them on two baking trays lined with baking paper and let them rise again in a warm place for about 15 minutes. Meanwhile, for the crumbles, put 125 g flour, 75 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, almonds and 90 g fat in flakes in a bowl and work into crumbles. Flatten the flat cake a little. Spread the crumbles evenly on top. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, place on a rack and allow to cool. Then cut through. Place cream, sour cream and sauce powder in a mixing bowl, mix with the whisks of the hand mixer and then beat until stiff at the highest setting.

3. 3

   Spread the crumbles evenly on top. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, place on a rack and allow to cool. Then cut through. Place cream, sour cream and sauce powder in a mixing bowl, mix with the whisks of the hand mixer and then beat until stiff at the highest setting. Pour portion by portion into a piping bag with a large star-shaped spout and spray evenly onto the base of the crumble biscuits. Place the lid on top and dust with icing sugar

Nutrition Facts

KCAL
440 kcal

CARBS
47 g

FATS
25 g

PROTEINS
7 g