Preparation
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1Whip the cream until stiff and allow the cream to stiffen while you add it. Then carefully stir in the cream cheese and powdered sugar until the cream cheese is well distributed. Chill the cream.
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2Preheat oven. Beat eggs and sugar until fluffy. Add the remaining ingredients and work into a compact dough. Then fill this into a piping bag (including a medium nozzle) and pipe small dots (3 cm in diameter) onto a baking tray lined with baking paper. Leave enough space in between as the dough will spread out a bit. Bake whoopie pies.
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3Pour the cream into a piping bag (including a medium nozzle) and pipe it onto one half of the cakes. Place the other halves on top as lids. Chill the whoopie pies for an hour before serving.
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4Top/bottom heat: 160 °C Circulating air: 140°C Baking time: 15 - 20 minutes Preparation time: approx. 45 minutes
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5For a little variety you can color the cream with food coloring. Perfect for birthdays or buffets.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for the cream:
150 ml
cream
1 pack
Cream stiff
200 G
Cream cheese (double cream level)
30 G
powdered sugar
Ingredients for the dough:
3
Eggs
130 G
Sugar
150 ml
Mazola® germ oil
1 prize
Salt
220 G
Flour
3 EL
Baking cocoa powder
3 TL
baking powder
50 G
Cornstarch
100 ml
Oat drink
120 G
Kölln Oat Muesli Chocolate
