Frankfurter Wreath Tartlets ak Sorbet rakèt ak sitwon

For the dough, stir the butter in a mixing bowl with a mixer (stirring sticks) until smooth. Gradually add sugar and vanilla sugar until you get a thickened mass. Stir in each egg for about 30 seconds at the highest level. Mix flour with baking powder and briefly stir in 2 portions on medium heat.

Pour the dough onto a greased baking sheet and smooth it out. Put the tray on the wire rack in the oven, bake for about 30 minutes at about 180 degrees top and bottom heat or 160 degrees hot air, allow to cool and cut out 5 round tartlets with serving rings.

Prepare a packet of vanilla pudding for the buttercream according to the instructions.

Cut the cupcake horizontally twice. Spread blackberry fruit spread on the lower base, lay on the next base and coat with buttercream and finally lay on the upper base. Brush the tartlet all around and on top with buttercream. Put in the fridge until serving.

If desired, garnish with brittle and a fresh blackberry before serving.

Puree the blackberries with 40 grams of sugar, then pass them through a fine sieve and chill.

Chofe dlo a ak sik ki rete a ak sik an poud epi pote nan bouyi a yon fwa jiskaske sik la pwodui. Kite po a refwadi nan yon beny dlo frèt.

Peze sitwon yo epi melanje ji a nan pure blackberry la. Finalman, melanje nan siwo a refwadi epi melanje tout bagay trè byen.

Either let the mixture freeze in the ice cream maker or put it in a plastic bowl and place it in the freezer (with the second variant, stir vigorously every 30 minutes so that no ice crystals form).

Tip 10: If you pour the mixture into a freezer-safe bowl, you should cut a piece of baking paper, place it on the ice and press it down gently. This means that no ice crystals form on the surface.