Enjoy a delicious and fluffy butter cake, melts within the mouth with a sprinkling of raspberry jam and a sprinkling of vanilla butter cream.
250 grams of unsalted butter, very soft but not melted
50 grams of sugar
225 grams of all purpose flour
25 grams of cornstarch
For the patch:
100 grams of unsalted butter at temperature
200 grams of sugar plus extra sprinkles on top
½ teaspoon vanilla
½ cup of seedless raspberry jam
To set up cookies:
1.Preheat oven to 375 ° F. Line 2 large baking sheets with parchment paper. employing a 2-inch circular kitchen utensil as a guide, draw 15 to 16 circles on each bit of parchment, spacing a minimum of 1 inch. Turn the parchment in order that the pencil mark is at rock bottom . Set aside.
2.Prepare a cookie bag with a medium star tip. Set aside.
3.Combine butter and granulated sugar during a medium bowl. Using an electrical mixer, beat until pale and fluffy. Sift flour and cornstarch over the butter mixture. Shake over low heat until everything is combined, then beat over medium heat until combined. Pour the mixture into the prepared cake bag.
4.Poke cookie dough into swirling dots (not roses) that end within the middle with small strips. The pipe for every turn is slightly smaller than the circle. Cakes will expand slightly when baking and are best if they're not overlarge . Take it slowly and run thick dough for best results.
5.Refrigerate uncooked cookies for half-hour before baking. this may help the cookie maintain its attractive shape. Repeat with remaining dough.
6.After half-hour within the refrigerator, cook the leaves individually at 375 ° F for 10 to fifteen minutes. Cookies should be slightly brownish on the sides . If it's too pale, the cake won't stick properly when eaten. they're best if they're slightly brown within the background. Let it cool on the pan for five minutes, then transfer it to a wire rack until completely cool.
To prepare stuffing:
7.Prepare a cookie bag with an outsized star tip. Combine the soft butter, granulated sugar and vanilla during a medium bowl. Beat with an electrical mixer until smooth and lightweight . Pour buttercream into the prepared pastry bag.
8.Pour about 1 to 1 and a half teaspoons of jam over the flat side of half the cake. Pour buttercream over the flat side of the remainder of the cake. Lightly coat each side with one buttercream and therefore the other with jam. Repeat until all cookies are filled. Sprinkle with granulated sugar before serving.