Standard plain flour
unsweetened cocoa butter
tsp baking soda
grams soft dark brown sugar
Frozen berries (mix)
cream cheese at room temp
icing sugar, sifted plus extra for dusting
vanilla extractMethod:Line two baking trays with non-stick baking paper and set asideTo make the batter, sift together flour, cocoa, baking soda and salt
into a blow and set side.In an electric mixer, beat the butter and brown sugar until just
combines and then increase speed and eat until light and fluffy, pale in colour
and smooth (about 3 minutes).Add the egg and vanilla extract and beat for another 2 min.Add half of the dry ingredientsand half the milk and beat on slow speed until just incorporatedScrape down the sides of the bowl, and then add the remaining dry
ingredients and milk. Gently beat until completely combinedPlace the mixture into a piping bag fitted with a 1cm plain piping
tube and pipe (approx. 20grams) at a time of mixture onto the non-stick baking
paper, space about 3 cm apartPlace on tray at a time in a preheated 180 oven and bake for approx.
10 min or until the pies spring back when gently pressed with your finger. Cool
on the baking paper and then remove gently and allow to cool completely before
filling.To make berry compote, place sugar and water in a small saucepan over
a low heat, stirring until sugar dissolves. Increase heat to high. Bring
mixture to the boil. Cook for 3 min or unlit the mixture thicken slights.
Remove from heat. Stir in berries. Set aside to cool completelyTo make the Vanilla Bean cream, place cream cheese in a medium bowl
and beat with electric mixer on high for 1 min. Add butter, icing sugar and
vanilla and beat on high until smooth about 3 min.
assemble the piece, swirl together the vanilla cream and cools compote the pipe
or spread a rounded tablespoon of filling on the flat side of half the cakes.
Top the remaining cakes. Sift icing sugar over cakes just before serving.
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