Summary

Ingredients

• 140 g butter
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 2 egg yolks
• 2 egg whites
• 125 g yourt (vanilla yourt)
• 240 g flour
• 1 packet baking powder
• 0.5 teaspoon ½ baking soda

For the topping:

• 250 g mascarpone
• 200 g cream
• 200 g wild berries, frozen
• 1 vanilla pod, alternatively vanilla extract
• 40 g powdered suar
• 1 pack cream stabilizer

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Instructions

1. Equip a 12-cup muffin tin with paper liners.
2. Beat the butter and sugar until frothy. Add the egg yolks and the whole egg one after the other and stir. Now add the vanilla yogurt. And beat everything again to a homogeneous mass. Mix the flour, baking powder and baking soda, sieve over the mixture and stir in. Now the egg whites are beaten until stiff and lifted into the mass.
3. Pour the dough into the muffin molds and bake at 180 ° C top / bottom heat for 20-25 minutes.
4. For the topping, let the berries thaw, drain off the excess liquid and puree the berries.
5. Mix the mascarpone, sugar and the pulp of the vanilla pod together until creamy. Whip the cream with the whipped cream and fold in. Now add the berry puree, tablespoon at a time. If the mixture becomes too runny, add some instant gelatin and place in the refrigerator for half an hour to an hour before applying to the muffins.
6. Put the topping on the cooled muffins and serve.