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Ingredients
| 4 | Eggs Egg | ||
| 150 g g | Sugar Sugar | ||
| 1 pinches pinch | Salt Salt | ||
| 60 g g | Flour Flour | ||
| 1 pinches pinch | Baking Powder Baking Powder | ||
| 600 g g | Raspberry
Raspberry (fresh) | ||
| Icing Sugar Icing Sugar | |||
| 80 g g | Icing Sugar Icing Sugar | ||
| 500 g g | Cream
Cream (freshly whipped) | ||
| half half | Vanilla Pod Vanilla Pod | ||
| 60 g g | Cornstarch Cornstarch | ||
| 2 sachet sachet | Cream Stabilizer Cream Stabilizer |
Add ingredients to existing shopping list or create new one
Create new shopping listDessert Biscuits with a Sweet Raspberry Cream Filling
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Method
1.Separate eggs. Beat the egg whites with 4 tablespoons of cold water until stiff. 2.Whisk 75 g of sugar and salt while stirring, continue to beat until the egg whites are thick and shiny. 3.Beat egg yolks with remaining sugar 2-3 minutes thick creamy and light. 4.Sieve the flour, starch and baking powder over and top with 1/3 of the egg whites. Easily fold in the remaining egg whites.5.Spread the biscuit as 24 circles (about 6 cm in diameter) on baking sheets covered with baking paper. Bake in preheated oven at 180 ° C Fan for approx 12-16minutes until golden.6.Wash raspberries when necessary, then dab gently. 7.Mix 60 g of powdered sugar, cream stabilizer and vanilla pulp. Beat in cream, then add powdered sugar mixture and beat until stiff. 8.Crush and rub 300 g of raspberries lightly with a fork.9.Fill raspberry cream into a piping bag with a large hole and spray onto 12 biscuit circles. 10.Cover with remaining raspberries and leave the remaining biscuit circles on top. Dust with remaining powdered sugar and serve.Tip: If you do not have a fan oven the biscuits bake one after the other at 200 ° C top and bottom heat.
