- Sweet biplane
- Vanilla apple Whoopies
- Cheesecake Whoopies
- Full Chocolate Whoopies
Whoopies are reminiscent of miniature cake with a heart of fine cream and filled double biscuits. The sweet sandwiches are the new shooting stars in the baking sky.
Whoopie's baking is not art. The fine cakes are jerky and made in a few easy steps. The procedure is the same for everyone. The dough is mixed, sprayed onto the plate and then filled - not with a heavy butter cream, but a fruity, light or chocolate cream.
They look like Maccarons, they taste even better. While the French classics are made from whipped egg whites, Whoopie Pies are made from a fine batter .
Always keep an eye on the stuffed delicacies. Whoopies are quickly consumed or keep well refrigerated for 2-3 days in an airtight container . The individual biscuit halves can be stored for a week.
Everyone bakes you in the USA, hardly anyone in Germany. Be the first and celebrate with admirable looks. ' WHOOPIES - Sweet Biplane ', published by GRÄFE AND UNZER Verlag (ISBN 978-3-8338-3970-2) combines the tastiest recipes of filled mini cakes. You can immediately bake back three delicious recipes from the book.
And because Whoopie is an expression of joy in the US, we're pulling the Americans and asking for backbiting: Whoopie, Whoopie, Whoopie !!!
Vanilla apple Whoopies
Ingredients (15 pieces)
1 packet of custard powder, 180 g sugar, 1/4 l milk, 150 g cream cheese, 2 apples, 100 g soft butter, 1 tbsp vanilla sugar, 2 eggs, 250 g flour, 1 tsp baking powder, 2 tsp cinnamon powder, powdered sugar for dusting, piping bag and big hole grommet
1. For the filling of custard powder, 80 g of sugar and milk according to the package instructions
Cook the pudding. Allow to cool for about 10 minutes while stirring frequently. The cream cheese thoroughly
Stir in and cover the cream covered. Preheat the oven to 200 °, two baking
Cover sheets with baking paper. Peel, quarter, core and grate the apples very finely.
2. For the dough, butter, 100 g of sugar and vanilla sugar until creamy. Stir in the eggs. Flour,
Mix the baking powder and cinnamon and quickly fold in with the apples. With the piping bag without
Grommet about 30 dough portions with 3-4 cm distance on the plates squirt. In the oven (middle) respectively
Bake for about 15 minutes, then allow to cool completely.
3. Stir again the pudding cream briefly and with the piping bag with hole grommet on the
Splash bottom of 15 whoopies halves. Assemble with the remaining halves. The
Whoopies to dust with powdered sugar for serving.
Ingredients (12 pieces)
3 whole wheat butter biscuits (25 g), 110 g butter, 200 g lean quark, 50 g double cream cheese, 150 g powdered sugar, 2 eggs, 1 teaspoon cornstarch, 1 tbsp raspberry ready-made sauce (finished product), 100 ml buttermilk, 200 g flour, 1.5 TL baking powder, grated peel of 2 organic limes, muffin tin, 12 muffin paper cups, pastry bag
1. Preheat the oven to 160 °, place the paper cups in the muffin tray. The biscuits
Crumble, melt 10 g of butter and mix. Sprinkle the butter crumbs into the molds.
2. Mix cottage cheese, cream cheese, 50 g powdered sugar, 1 egg and cornstarch. The cream in the form
spread the sheet and tap the sheet on the work surface until it is smooth. In each case small speckles
Put the fruit sauce on the cream and make a spiral with a wooden skewer. In the oven
Bake (middle) for 25 minutes, then cool completely on a wire rack.
3. Now cover two baking trays with baking paper. For the dough 100 g of butter and
Stir 100 g of powdered sugar until creamy. One by one, stir in 1 egg and buttermilk completely.
Mix the flour and baking powder and fold in quickly with half of the lime peel.
4. Using the piping bag without grommet, spray 24 batter portions onto the plates and add 12 servings
sprinkle the remaining lime peel. Bake in the oven (middle) for approx. 15 minutes, completely
let cool down. To serve, put together 1 cheesecake with 2 Whoop halves.
Full Chocolate Whoopies
Ingredients (15 pieces)
300 g dark chocolate, 60 g soft butter, 100 g sugar, 1 egg, 70 ml buttermilk, 170 g flour, 1.5 teaspoon baking powder, 100 g cream, 1 teaspoon espresso beans, 2 tbsp cherry liqueur, piping bag and large star spout
1. Coarsely chop the couverture and make 100 g of couverture semi-liquid over the hot water bath.
let that go. Remove from the water bath and allow to melt completely while stirring. The baking
Preheat oven to 160 °, cover two baking trays with baking paper. For the dough butter and
Stir sugar until creamy. One by one, add egg, buttermilk and the melted couverture.
Mix the flour and baking powder and fold in quickly. With the piping bag without grommet approx. 30 dough
Inject portions with 3-4 cm distance on the plates. In the oven (center) approx. 15 min.
bake, then let cool completely. Heat the cream.
2. For the filling, melt 200 g of couverture in the cream with stirring. The chocolate cream
Blend smoothly with the blender from the inside out for approx. 2 minutes, then allow to stand for approx. 30 minutes.
Let it cool lukewarm while stirring. Coarsely crush the espresso beans.
3. Remove 50 g of the chocolate cream and mix with the liqueur. The remaining cream with the
Spray piping bag with star spout on the bottom of 15 Whoppiehälften. With the rest
Put halves together. Place 1 dab of liqueur cream on the Whoopies and make a star-shaped
let run. Sprinkle with the beans and chill for 1 hour before serving.