Whoopies with Raspberry Cream

Ingredients

• 175 g soft butter
• 150 g sugar
• 2 Eggs
• 200 g Flour
• 1 tsp Baking powder
• 50 g ground, peeled almond kernels
• 1 pinch salt
• 0.5 tsp organic lemon zest
• 100 ml milk
• 3 sheets gelatin
• 125 g Raspberries
• 2 tbsp vanilla sugar
• 1 tbsp Lemon Juice
• 150 ml whipping cream
• dried raspberries (for garnish)

Instructions

1. 1.

   Preheat the oven to 170°C fan. Line two baking trays with parchment paper.

2. 2.

   Cream the butter with the sugar. Beat in the eggs one at a time. Sift together the flour and baking powder, then mix with the almonds, salt, and lemon zest. Alternately fold in the milk into the butter‑egg mixture. Drop spoonfuls of dough onto the trays, spacing them apart. Score shallow lines on top with a knife blade and bake for 10–12 minutes. Remove, lift the parchment, and cool the biscuits on a wire rack.

3. 3.

   Soak the gelatin in cold water. Mix the raspberries with vanilla sugar and lemon juice, bring to a boil, then strain through a sieve. Squeeze out excess liquid from the gelatin and dissolve it in the warm raspberry mixture. Chill until the mixture starts to set at the edges of the bowl.

4. 4.

   Whip the cream stiffly and fold into the raspberry custard. Transfer the cream to a piping bag with a round tip. Pipe a small amount onto one biscuit, then top with another biscuit as a lid. Assemble all Yoyo biscuits this way. Garnish with dried raspberries if desired and serve.