Preparation:
For the dough:
100 g soft butter
100 g powdered sugar
1 egg (M)
100 ml smoothie (orange, carrot, mango)
1 1/2 tsp baking powder
200 g flour
For the filling:
200 ml whipped cream
3 tsp instant gelatine
4 tbsp. raspberry syrup
ev. red food coloring
200 g raspberries
Also:
Powdered sugar for dusting
Preparation:
1. Beat butter until creamy. Gradually add powdered sugar and egg. Stir in. Add the smoothie and the flour mixed with baking powder. Stir in briskly.
2. Line a baking tray with baking paper. From the dough with a ice cream scoop (4.5 cm diameter) 16 hemispheres with a little distance from each other on the baking tray. Bake in preheated oven at 180 (convection oven: 160 degrees, gas mark 2-3) for about 15 minutes. Allow to cool.
3. Whip the cream until stiff and finally add the instant gelatine. Beat in. Stir in raspberry syrup and color with red food coloring to taste. Chill the cream briefly.
4. Sort out the raspberries. Pour the cream into a piping bag fitted with a large cone nozzle and pipe dots of cream onto half of the whoopies. Place raspberries on top and pipe some more cream on top. Cover with the remaining whoopies. Serve dusted with with powdered sugar.
Preparation time approx. 30 minutes + cooling time
Nutritional values per piece approx.:
Calories: 338
Joule: 1416
Protein: 4,5 g
Fat: 19 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
