Ingredients for approx. 12 pieces:
For the dough:
250 g flour
150 g low-fat quark
150 g sugar
60 g butter
100 ml eggnog
2 eggs (M)
1 sachet vanilla sugar
2 tsp baking powder
grated zest of 1/2 organic lemon
Also:
175 g tangerines (from a can)
50 g ground pistachios
250 ml whipped cream
1 sachet Gelatine-Fix
2 tablespoons apricot jam
12 tsp. egg liqueur
2 tsp. chopped pistachios
Furthermore, you will need:
A muffin tray with 12 places.
12 paper baking cups.
Preparation:
1. Melt butter in a saucepan. Beat eggs with sugar, vanilla sugar and lemon zest. Stir together. Stir in butter, low-fat quark and egg liqueur. Mix flour with baking powder and stir briskly into the egg mixture.
2. Place paper baking cups in the cups of a muffin tray. Pour in the batter.
Bake in the preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 25 minutes. Allow to cool.
3. Whip the cream until stiff, adding the Gelatine-Fix. Stir in ground
Stir in ground pistachios. Fill pistachio cream into a piping bag with a medium nozzle.
4. Brush muffins with apricot jam. Place 4 mandarin orange wedges
on top. Pipe a nest with the pistachio cream. Fill with eggnog and
sprinkle the cup cakes with chopped pistachios.
Preparation time approx.: 1 hour (plus waiting time)
Per piece approx:
Calories: 328
Joule: 1375
Protein: 6,9 g
Fat: 15,2 g
Carbohydrates: 38.0 g
(FoodCentrale by ddp images)
