Ingredients for approx.10 pieces:
For the dough:
150 g flour
2 tablespoons sugar
100 g butter
1-2 tbsp cold water
For the filling:
1 egg (M)
50 g sugar
1 packet vanilla sugar
some grated organic orange peel
150 g low-fat quark
25 g liquid butter
20 g soft wheat semolina
1 tablespoon (10 g) vanilla pudding powder
1 pinch of baking powder
Also:
100 g green fondant
blueberries and colored sugar Easter eggs
Powdered sugar for dusting
Furthermore you will need:
10 cakelet baking cups (ø 9.5 cm)
Preparation:
1. Mix flour with sugar. Add butter in pieces and water and chop everything with a knife so that dry crumbs are formed. Then quickly knead everything by hand into a smooth dough. Wrap the dough and place in refrigerator for 30 minutes.
2. Roll out dough on floured work surface. Form 10 circles with the scalloped edge of the tortlet baking cups (ø 9.5 cm). Grease the tartlet tins and line with dough.
3. Mix egg with sugar, vanilla sugar, orange zest, quark and butter. Mix semolina with pudding powder and baking powder and stir in quickly. Spread the quark mixture over the pastry shells. Bake in the preheated oven at 200 (gas mark 3-4, convection oven 180 degrees) for 18-20 minutes. Cool down.
4. Knead and roll out the fondant. Cut out circles with wavy edges (3.5 cm and 2 cm diameter). Place on top of cupcakes as a flower. Garnish with garnish with blueberries and dust with powdered sugar.
Preparation time approx.: 35 minutes (plus waiting time)
Per piece approx:
Calories: 271
Joule: 1133
Protein: 5 g
Fat: 12,5 g
Carbohydrates: 34.0 g
(FoodCentrale by ddp images)
