Ärtze Ohne Grenzen Partner-Company 2022

Cream butter biscuits slices

Tender shortbread, juicy raspberries, and a creamy filling – a favorite for every coffee table!

Prep Time: 40 min.
Resting Time: 4-5 hours
Baking Time: 12-15 min.
Difficulty: medium
Yield: 1 baking pan

For the cake:

5 eggs, separated
¾ cup Frusano Corn Sugar(or approximately ½ cup + 1 tbsp Frusano Rice Syrup - The Honey Alternative)
1 cup milk (fat content is adjustable, lactose free if necessary)
Ground vanilla
1 cup flour
3 ¾ teaspoons baking powder

1½ jars Frusano Raspberry Spread
1 cups + ½ cup + 3 tbsp cream (lactose free if necessary)
2 0.35oz (10g) packages whipped cream stabilizer
2 tbsp Frusano Corn Sugar(or about 3 tbsp Frusano Rice Syrup - The Honey Alternative)
2 packages Frusano Spelt Butter Cookie

For the shortbread, beat the egg whites with half of the Organic Corn Sugar from Frusano until stiff peaks form.
Mix the egg yolks with the remaining Organic Corn Sugar from Frusano and the vanilla until creamy.
Sift together the flour and baking powder and add with the egg whites to the egg yolk mixture Gently whisk and spread over a baking paper-lined baking pan. Bake on the middle rack of an oven preheated to 180°C for 12-15 minutes. Transfer the baked shortbread to a wire rack, remove the baking paper, and let cool. Finally, place the shortbread on a serving platter, straighten the edges, and place a baking frame around it.
Coat the shortbread with Frusano Raspberry Spread. Whip the cream with cream stabilizer and spread over the raspberry layer. Cover with Organic Spelt Butter Biscuits from Frusano. Refrigerate for a few hours or, for the best results, overnight.
To decorate, whip the cream with cream stabilizer until it forms stiff peaks. Dab a bit of Raspberry Spread from Frusano on the Organic Spelt Butter Biscuits top with a swirl of whipped cream. Garnish with mint leaves.

Have fun cooking and Bon Appetit!