Cupcakes with Quark Cream

0
Average: 0 (0 votes)
(0 votes)
Cupcakes with Quark Cream
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
12
Ingredients
Pastry flour (100 grams or approximately 1 cup)
Cornstarch (100 grams or approximately 1 cup)
60 grams
ground almonds
2 teaspoons
1
150 grams
120 grams
softened Butter
120 grams
150 milliliters
250 grams
1
Orange (2 teaspoons of zest)
3 sheets
clear Gelatin
2 tablespoons
125 milliliters
60 grams
1
Muffin tin (12-well)

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.