RaspberryTartlets

5
Average: 5 (2 votes)
(2 votes)
RaspberryTartlets

RaspberryTartlets - Cute mini cakes - great for dessert or coffee!

share Share
print
bookmark_border Copy URL
Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
303
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein5 g(5 %)
Fat15 g(13 %)
Carbohydrates35 g(23 %)
Sugar added18 g(72 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate37 μg(12 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C11 mg(12 %)
Potassium183 mg(5 %)
Calcium67 mg(7 %)
Magnesium22 mg(7 %)
Iron1.3 mg(9 %)
Iodine27 μg(14 %)
Zinc0.7 mg(9 %)
Saturated fatty acids8.3 g
Uric acid12 mg
Cholesterol168 mg

Ingredients

for
12
Ingredients
7 eggs
180 grams sugar
salt
80 grams Pastry flour
30 grams cornstarch
150 milliliters fresh, cold Coffee
150 grams Mascarpone
250 milliliters Whipped cream
1 tablespoon Vanilla sugar (30 grams)
500 grams Raspberries
150 grams Raspberry jam
How healthy are the main ingredients?
RaspberryWhipped creamsugarCoffeeMascarponeegg

Preparation steps

1.

For the sponge: separate 4 eggs. Whisk yolks with 50 grams (approximatley 1 2/3 ounces) of sugar until fluffy.

2.

Beat egg whites with 1 pinch of salt until stiff, gradually add 50 grams (approximately 1 3/4 ounces) of sugar and continue beating until egg whites are shiny and form peaks. Combine egg white and egg yolks.

3.

Mix flour with cornstarch and sift over egg mixture. Mix gently. Pour batter into a lined with parchment paper baking sheet and bake in preheated oven at 225°C (fan 200°C; gas mark 3-4) (approximately 425°F) for about 10 minutes. Remove from oven and cool.

4.

For the coffee cream: separate remaining eggs ( reserve egg whites for another use). Beat egg yolks with remaining sugar over hot (not boiling) water bath until frothy, add coffee and continue beating. Remove from water bath and cool slightly. Combine with mascarpone.

5.

Beat cream with vanilla sugar until stiff and fill into piping bag with star tip. 

6.

Clean raspberries. Warm jam in a pot.

7.

With a round cookie cutter, cut 12 circles (each approx 10 cm in diameter) (aproximately 4 inch) out of sponge cake. Spread with jam. 

8.

Spread coffee cream on jam, pipe cream in the center and garnish with raspberries on the sides and in the center. Serve immediately.