Raspberry cream tower

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, 75 g sugar, salt, 1 egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough in portions on a floured work surface. Cut out 16 circles (7 cm Ø each). Also cut out 8 smaller "flowers" (4 cm Ø each).

2. 2

   Place on a baking tray lined with baking paper. Whisk 1 egg. Spread the dough circles and flowers with it. Sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes, let cool off. Select the raspberries, mix with maple syrup and orange juice. Stir cream cheese and 75 g sugar until smooth. Whip cream until stiff and fold in. Spread the cream on the shortcrust pastry with a tablespoon, add the raspberries. Sprinkle with pistachios.

3. 3

   Select the raspberries, mix with maple syrup and orange juice. Stir cream cheese and 75 g sugar until smooth. Whip cream until stiff and fold in. Spread the cream on the shortcrust pastry with a tablespoon, add the raspberries. Sprinkle with pistachios. Place two circles on top of each other. Put the flowers on top and press them on a little bit.

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
500 kcal

CARBS
47 g

FATS
30 g

PROTEINS
10 g