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Cupcakes with Quark Cream

Cupcakes with Quark Cream
2 h. 40 min.
Preparation
easy
Difficulty

Ingredients

for 12 pieces
Pastry flour (100 grams or approximately 1 cup)
Cornstarch (100 grams or approximately 1 cup)
60 grams ground almonds
2 teaspoons Baking powder
1 Egg
150 grams Sugar
120 grams softened Butter
120 grams sour Whipping cream
150 milliliters Buttermilk
250 grams Quark
1 Orange (2 teaspoons of zest)
3 sheets clear Gelatin
2 tablespoons White wine
125 milliliters Whipping cream
60 grams Sliced almonds
1 Muffin tin (12-well)
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Preparation steps

1

Grease the muffin tin and refrigerate. Mix the flour with cornstarch, almonds, and baking powder. Whisk together the egg, 100 grams (approximately 4 tablespoons) sugar, butter, sour cream, and buttermilk. Stir everything together until the mixture is moistened. Divide the dough among the muffin tin wells and bake in the oven at 180°C (approximately 350°F) for 20 minutes. Cool for 5 minutes, then remove from the muffin tins and finish cooling on a wire rack.

2

Mix the quark with remaining sugar and orange peel. Soak the gelatin in cold water, drain and dissolve in the warm wine. Stir the gelatin into the quark. Whip the cream until stiff and fold into the mixture. Cover and refrigerate for 2 hours. Cut the muffins in half crosswise, spread a layer of the cream in the center and put back together. Place the remaining cream in a pastry bag and decorate the muffins. Garnish with sliced almonds.