Fruity cream cheese tortlets

Fruity cream cheese tortlets


For approx. 12 pieces:

275 g flour

3 tsp. baking powder

1 egg (size M)

250 g sugar

1 pinch salt

1 sachet vanilla sugar

125 g soft butter

250 ml buttermilk

175 g double cream fresh cheese

250 g Darbo all natural raspberry jam (extra sieved)

1 tbsp. lemon Juice

100 g whipped cream



Mix flour and baking powder. Whisk egg. Stir in 150 g sugar, salt, vanilla sugar, butter and buttermilk. Carefully knead in flour mixture. Thoroughly pre-grease the muffin tray wells (12 wells) and sprinkle with flour. Pour in the dough.

Bake in a preheated oven (electric oven: 175° C/ circulating air: 150° C/ gas: see manufacturer’s instructions) for approx. 25 minutes. Let muffins sit for approx. 5 minutes. Remove carefully from the baking tray and let cool.

For the cream cheese topping, mix 100 g sugar, 100 g Darbo all natural raspberry jam (extra sieved) and lemon juice. Whip the whipped cream until thick and knead into the cream.

Halve the muffins horizontally and spread the rest of the jam on the lower base layers. Place the muffin tops on the base layers and spread the cream on the top surfaces by the spoonful.


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