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Desdemonas and Othellos
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Prep Time:
30 minutes
30 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
40 minutes
40 minutes
Raspberry jam-filled biscuits topped with white or chocolate icing - perfect for breakfast or tea time.
Ingredients:
- 5 eggs, separated
- 70g (1/3 cup) caster sugar
- 150g (1 cup) plain flour
- 210g (2/3 cup) raspberry jam
- 380g (2 1/2 cups) icing sugar mixture
- 30g butter
- 40.00 gm boiling water
- 5.00 gm cocoa powder
- 5.00 gm boiling water, extra
Instructions:
- Preheat your oven to 200°C/180°C fan forced and prepare 2 baking trays with baking paper.
- In a large bowl, use an electric mixer to beat egg whites until firm peaks form. Gradually add sugar and beat until thick and glossy. In a separate bowl, whisk egg yolks and gently fold them into the egg white mixture using a large metal spoon until just combined. Sift flour over the mixture and fold in until fully combined.
- Spoon half of the mixture into a piping bag with a 1cm round nozzle. Pipe 4cm rounds onto the lined trays, allowing space for spreading. Bake until light golden, swapping trays halfway, for 7-10 minutes. Cool on a wire rack. Repeat with the rest of the mixture.
- For the icing, sift the icing sugar into a bowl, then mix in the butter. Pour the hot water over the mixture and stir until smooth. Transfer half of the icing to a separate bowl. Add cocoa powder and more hot water to one half of the icing and stir until fully combined.
- Spread a teaspoon of jam on the base of half the cakes. Top half of the remaining cakes with white icing and the other half with chocolate icing. Sandwich together with the jam-filled cakes.