Sweet Biscuit Hamburger
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 37 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 egg (s)
- 4 tablespoon water
- 90 g suar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 50 grams flour
- 50 g cornstarch
- 2 tablespoon cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 150 g cranberries from the lass
- 2 tablespoon cherry juice
- 100 g cream cheese
- 50 g quark
- 50 ml milk
- 2 tablespoon lemon juice
- 1 dash sweetener
- 2 tablespoon powdered sugar from the mill
Print Recipe
Pin Recipe Instructions
- Separate the 4 eggs. Mix the egg yolks with 4 tablespoons of water, 90 g of sugar and a pack of vanilla sugar, until creamy. Beat the egg whites with salt until stiff.
- Mix the flour, cornstarch, baking powder and cocoa and add to the egg yolk cream, stir well. Carefully fold in the egg whites.
- Put the mixture on a baking sheet lined with baking paper in the oven preheated to 180 ° C (convection), bake for 12 minutes (please take a look after 10 minutes as each oven heats slightly differently) Overturn on a kitchen towel and let cool down.
- Mix the lingonberries with the cherry juice (or amaretto for adults). Mix the cream cheese, quark, milk, lemon juice and sweetener, leave to cool for 15 minutes.
- Cut out the sponge cake with a glass or a cookie cutter 10 - 12 times. Brush 5 - 6 circles with the cranberry mixture and then with the cream cheese mixture, I use about 1 tablespoon each. Then put the biscuit lid on it and sprinkle with powdered sugar. Chill for 30 minutes so that the cream does not run.
- It looks nice when you fix the sweet hamburgers in the middle with a party picker or flag or tinsel picker. This will be a hit at every children`s party.
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