The Red Velvet Whoopies

AUTHOR
Avis Adkins
DIFFICULTY
not easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 125 g soft butter
  • 125 g + 100 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 300 g Flour
  • 3 deleted Tsp Baking Powder
  • 1 package Vanilla custard powder
  • 1 knife tip red food colouring paste
  • 1 Organic Lemon
  • 500 g Mascarpone
  • 500 g Low-fat curd
  • baking paper

Directions

  1. 1

    Line three trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cream butter, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the mixer.

  2. 2

    Stir in the eggs one by one. Mix flour, baking powder and pudding powder. Stir in little by little. Colour dough red with food colouring.

  3. 3

    Using a tablespoon, place approx. 40 heaps (each approx. 4.5 cm Ø) of the dough on the trays. Leave enough space between the heaps, as they will come apart during baking. Bake one after the other in a hot oven for 8-10 minutes.

  4. 4

    Carefully remove from the baking paper and let it cool down on a cake rack.

  5. 5

    Wash the lemon hot, dry and finely grate the peel. Mix lemon zest with mascarpone, quark, 100 g sugar and 1 sachet of vanilla sugar. Pour cream in portions into a piping bag with a perforated spout.

  6. 6

    Spray the smooth side of one half of the cookies in a spiral and smooth the edges with a knife. Place the remaining biscuits on top as a lid and press down gently. Keep Whoopies cold for about 1 hour.

Nutrition Facts

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