Raspberry and gugelhupferl

Name: Raspberry and gugelhupferl
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 75 g soft butter; 40 g Flour; 150 g Shortbread (Scottish short pastry biscuits); 75 g Sugar; 1 Egg (Gr. M); 200 g Double cream cheese; 150 g ripened cream; 1/2 Organic Lemon; 50 g frozen raspberries; 1 Disposable syringe bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

75 g soft butter
40 g Flour
150 g Shortbread (Scottish short pastry biscuits)
75 g Sugar
1 Egg (Gr. M)
200 g Double cream cheese
150 g ripened cream
1/2 Organic Lemon
50 g frozen raspberries
1 Disposable syringe bag

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a mini-ball baking tray (twelve troughs of 75 ml each) and dust with flour.
2
Melt 25 g butter. Finely crumble the biscuits, mix with the liquid butter. Stir 50 g butter and sugar until creamy. Stir in egg. First stir in cream cheese, sour cream and the lemon peel, then 40 g flour. Pour the dough into a disposable piping bag.
3
Pour half of the dough into the hollows. Lightly crush the frozen raspberries and distribute them evenly in the wells. Spray the rest of the dough onto them. Spread the biscuit crumbs on top and press down lightly. Bake in a hot oven for about 50 minutes. Leave to cool on a cake rack in the tin. Carefully remove the cake from the cups. Serve with cream and raspberry sauce.