Pies with nougat filling, vanilla and raspberry sauce
easy
50 mins
50 mins
Ingredients
- 250 g Flour
- 150 ml Milk
- 40 g Sugar
- 10 g fresh yeast
- 1 egg (size M)
- 50 g Butter or margarine
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 60 g firm nut nougat mass
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 2 packages (250 g each) frozen raspberries
- 1/2 l Milk
- 1 pack of Sauce powder vanilla taste
- 75 g Sugar
- 7-10 Tbsp Icing sugar and cocoa powder
Directions
- 1
Put the flour in a bowl and make a depression in the middle. Heat 100 ml milk and mix with sugar (except 1 teaspoon). Pour into the well. Crumble yeast into it and mix with some flour.
- 2
Cover and leave to rise in a warm place for 10-15 minutes. Add the egg, 40 g soft fat and lemon peel and knead to a smooth dough. Cover and leave to rise for another 20-30 minutes. Nougat into small wü
- 3
Knead the yeast dough once and form a 30-35 cm long roll on a floured work surface. Cut into 12 pieces of the same size. Form dough pieces into small balls, pressing a nougat cube in the middle of each.
- 4
Place the cakes close together in a greased casserole dish. Cover and leave to rise for about 15 minutes. Warm up the remaining milk, fat and sugar. Pour over the cakes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes.
- 5
Defrost the raspberries. Bring the milk, except for 4 tablespoons, to the boil in a pot. Mix sauce powder, remaining milk and 2 tablespoons of sugar. Stir into the boiling milk and bring to the boil again briefly.
- 6
Let it cool down. Puree the raspberries, up to about 18 berries. Pass through a sieve and mix with remaining sugar. Spread some vanilla and raspberry sauce on 6 plates each. Using a wooden skewer, pull both sauces into each other in a jagged shape.
- 7
Make a reservation on it. Serve dusted with cocoa and icing sugar and decorate with remaining raspberries.
Nutrition Facts
490 kcal
73 g
15 g
12 g
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