Whoopies with lemon-mascarpone cream

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 125 g Butter or margarine
  • 225 g Sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 3 Eggs (size M)
  • 3 TSP Baking Powder
  • 1 package Pudding powder "Vanilla Flavor"
  • 300 g Flour
  • 5 TABLESPOONS Beetroot juice
  • 7-10 Tbsp a few drops of red food colouring
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 500 g Low-fat curd
  • 500 g Mascarpone
  • baking paper
  • 7-10 Tbsp Figure 03-05:
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Cream the fat, 125 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Add the eggs one by one and stir in. Mix baking powder, pudding powder and flour, alternately stir in the juice. Add a little food colouring if desired

  2. 2

    Using a tablespoon, place small heaps (approx. 4.5 cm Ø, small mountains, should be round at the bottom) on 3-4 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Carefully remove the baking paper and place on a cake rack. Allow to cool down

  3. 3

    Mix 100 g sugar, 1 packet of vanillin sugar, lemon peel, curd and mascarpone. Fill 4 portions into a piping bag with a perforated spout. Spray the cream onto half of the cakes (the smooth side) in a spiral shape. Smooth the edge with a knife. Put the rest of the cakes on top as a lid and chill for about 1 hour

  4. 4

    Fig. 03-05: Dust with icing sugar

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
290 kcal
CARBS
27 g
FATS
17 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriessweetCake