Chocolate and Vanilla Viennese Whirls
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
16
- Ingredients
- 1 ⅛ cups unsalted butter
- ½ cup Corn starch
- ½ cup powdered sugar
- 2 ¼ cups all-purpose flour
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder
- milk (if needed)
- For the filling
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ tsp pure vanilla extract
- 2 ½ ozs seedless Raspberry jam
- To decorate
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
2.
Put all the cake ingredients except the cocoa and milk into a mixing bowl and beat with an electric whisk until soft and smooth.
3.
Put half the mixture into another bowl and beat in the cocoa powder and a little milk if needed to give a pipeable consistency.
4.
Put the mixtures into 2 piping bags with a 2.5cm|1" fluted nozzle and pipe 16 small whirls of each colour onto the baking trays, using a circular movement.
5.
Bake for 10-15 minutes until lightly golden. Place on a wire rack to cool.
6.
For the filling: beat the butter until very soft. Sift in the icing sugar and beat until smooth, then beat in the vanilla.
7.
Spread a little jam on the flat side of half the biscuits.
8.
Sandwich the biscuits in pairs with the buttercream filling. Sift icing sugar over the tops.
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