Magdalenas with Licor 43 Cream

Summary

Ingredients

For the dough:

• 400 g wheat flour
• 125 g suar
• 250 ml milk
• 250 ml olive oil
• 1 lemon (s), organic, grated zest
• 0.5 teaspoon ½ cinnamon powder
• 1 packet tartar baking powder
• 1 pinch (s) salt

For the cream:

• 30 ml Liqueur 43 (Licor cuarenta y tres), possibly less, to taste
• 2 packs cream stabilizer
• 0.5 ½ lemon (s), organic, grated zest
• 100 g powdered suar
• 100 g butter, room temperature
• 100 g mascarpone
• 12 mint leaves

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Instructions

1. The preparation takes place in stages - great if you have other things to do at the same time!
2. For the cream, weigh the butter and prepare it at room temperature.
3. For the dough, put all the ingredients in a bowl and work well with the dough hook until a fairly firm dough is formed. Instead of the freshly grated zest of an organic lemon, you can also use 1 pack. Use lemon peel (available in larger supermarkets). Instead of normal baking powder, I basically only use tartar baking powder because there is no aftertaste when eating. Let the dough rest for half an hour.
4. Preheat the oven to 190 degrees circulating air 5 minutes before the end of the resting time. Line a muffin tin (12 large hollows) with paper liners.
5. After the resting time has elapsed, knead the dough again briefly and then fill the muffin molds up to the top with two tablespoons. The dough is very firm, nothing overflows! Bake on the middle rack for about 20 minutes.
6. For the cream Licor 43, mix in a measuring cup with 2 packs of cream stiffener and the freshly grated zest of 1/2 lemon and prepare (here, too, you can choose the finished version of the lemon zest, then 1/2 pack). Instead of Licor 43 you could certainly e.g., Use Limoncello or Amaretto.
7. When the Magdalenas have cooled down well, cut off the tips along the edge of the paper.
8. Tip: The pieces that are no longer needed can be crumbled and mixed with soft butter and used as a base for refrigerator cakes. Freeze and thaw if necessary. Or just eat up.
9. Now prepare the cream. To do this, whip up the liqueur mixture with the butter, which is now room temperature, and the other ingredients in the measuring vessel provided. The result is a nice, firm, shiny cream.
10. Use a piping bag with a star nozzle to spray the bonnet onto the Magdalenas, decorate each with a mint leaf and keep in a cool place. The mint is not just a decoration, it also has an excellent taste and rounds the whole thing off nicely. If you don`t have a piping bag, freezer bags are ideal. Simply cut off a corner and press the grommet into this corner under tension.
11. The cream won`t harden! So be careful when moving, serving, etc.
12. Good Appetite!

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