Beetroot Whoopie

Ingredients for 1 servings:

• 300 ml juice (beetroot juice)
• 1 pinch(s) of sugar (chili sugar)
• 120 g butter
• 200 g sugar
• 1 m.-sized egg(s)
• 270 g wheat flour type 405, sifted
• 30 g cocoa, sifted
• 2 tsp, heaped baking powder
• 1 pinch of salt
• 100 ml buttermilk, maybe a little more
• 1 tbsp, levelled vanilla sugar
• ½ tsp, smothered cinnamon
• 175 g cream cheese, double cream
• 100 g butter, room temperature
• 250 g powdered sugar, sifted
• 3 tbsp lemon juice, freshly squeezed
• 1 tsp, heaped vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

juicy and soft American biscuits with cream filling, makes 16 biscuits

For the batter, briefly bring the beetroot juice to a boil and reduce over low heat to 120-150 ml. Stir in a good pinch of chili sugar and allow to cool thoroughly. Cream the room-temperature butter with the sugar and egg until fluffy. Mix the flour with cocoa, baking powder and salt and then add to the butter mixture. Mix everything well. Stir in the cooled beetroot juice, buttermilk, vanilla sugar and cinnamon and beat the entire mixture vigorously until the batter is fluffy and has a homogeneous consistency. The batter should not be completely liquid, but rather runny. If the batter seems too stiff, add a little more buttermilk. Fill the batter into a piping bag and pipe onto a silicone macaron baking mat (see photo). Alternatively, pipe circles of about 3 cm in diameter onto a baking sheet lined with baking paper, leaving enough space between them. Bake at 180°C for 10 minutes and then let cool thoroughly on a wire rack. For the filling, cream the softened butter with the cream cheese. Then mix in the powdered sugar and finally season with lemon juice and vanilla sugar. Cream everything again well. Place the finished cream in the refrigerator for 1/2 hour to firm up again. Fill a piping bag with the chilled cream, pipe a little onto the flat side of a cookie and then press on a second cookie, using the same flat side. Tip: Making your own chili sugar is really easy. Cut a fresh chili into pieces, grind it with the desired amount of sugar in a mortar and pestle, and then dry thoroughly in the oven at 50-80 degrees Celsius. Leave the oven door slightly ajar with a wooden spoon. Then transfer to a tightly sealed jar. If dried thoroughly, it will keep for at least 1 year.