Coffee Viennese Whirls

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Whilst I’ve been off work recovering from last Friday’s knee surgery for the last couple of days, boredom is taking its’ toll. I can’t stand for long periods.  I can’t drive, and can only walk very short distances. What I can do, though, is browse the internet for ideas from inspirational people.  My friend Lynn over on Ink Sugar Spice, shared a delicious recipe recently for Pistachio and Mascarpone Cream Viennese Sandwiches. I have no pistachio paste, but I do have (and love) Nielsen Massey Coffee Extract, and as well all love coffee in this house, it was a done deal!

Digging out my old trusty Be-Ro recipe book that my mum bought me many, many years ago (it was my first ever cook book). I know that this recipe works as I’ve used it lots in the past.  Just a tweak and a little twist was all it needed to produce these deliciously crumbly and delicately tasting biscuits.

Coffee Viennese Whirls
Biscuits:

Filling:

  1. Line two baking trays with parchment paper.
  2. Beat the butter and the icing sugar together for 3-4 minutes until light and airy.
  3. Grind the vanilla powder and coffee together until very fine.
  4. Add to the butter and icing sugar mix along with the flour.
  5. Stir until very well combined. This should produce a fairly stiff paste.
  6. Place a large star nozzle in a piping bag and place the biscuit mixture into the piping bag.
  7. Pipe an even number of circles of the biscuit mixture onto the parchment paper and place into the fridge to chill for 30 minutes.
  8. Preheat the oven to 160℃ (fan), 180℃ conventional.
  9. Place the baking tray into the oven for 15 minutes until the biscuits are pale in colour.
  10. Remove from the oven, but leave the biscuits on the trays to cool for 5 minutes.
  11. Transfer the biscuits to a cooling rack and leave until cold. (These biscuits are very ‘short’ and therefore quite delicate, so handle them gently).
  12. Beat the Philadelphia cheese, butter, icing sugar and coffee extract together until smooth.
  13. Transfer the filing mixture to a piping bag and pipe a circle on to half of the biscuits.  Sandwich the other half of the biscuits together.
  14. These will keep for a couple of days in the fridge (store them there, due to the butter and Philadelphia), but allow them to come back to room temperature to improve the flavour and smooth texture of the filling.

Coffee Viennese Whirls
Thanks to Lynn for giving me the inspiration to play with this old recipe and to give it a different little twist.

Vanilla & Elderflower Drizzle Cake

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175g Butter
175g Caster sugar
3 Eggs
150g Self raising flour
75g Ground almonds
5ml Baking powder
5ml Ndali vanilla powder
30ml Belvoir Fruit Farms Elderflower Cordial
70ml Milk

FOR THE ELDERFLOWER DRIZZLE
60ml Belvoir Fruit Farms Elderflower cordial (undiluted)
60g Granulated sugar

1. Heat oven to 160C/140C fan/gas 3.

2. Grease and line an 8″ deep round tin with baking parchment.

3. Beat together the butter and sugar until light and fluffy.

4. Add the eggs, flour, almonds, baking powder, vanilla powder, elderflower cordial & milk and beat until smooth.

5. Pour into the tin and bake for 45-50 mins until a skewer poked in the centre comes out clean.

6. Just before the cake comes out of the oven, mix together the ‘drizzle’ cordial and sugar.

7. As soon as you remove the cake from the oven, leave it in the tin and prick it all over with a skewer. Slowly pour the ‘drizzle’ all over the cake, allowing it to soak in.

8. Leave the cake to cool completely in the tin, then carefully lift out onto a serving plate.

I chose to decorate mine with small, white fondant flowers cut & bunched to look like the head of an elderflower surrounded by some green leaves.

Enjoy with a glass of cold, sparkling Belvoir Fruit Farms Elderflower cordial, or a lovely cup of tea.

This is a lovely, delicately flavoured & moist cake that, due to the addition of ground almonds will easily keep for a few days. If you’re lucky and it doesn’t all get eaten very quickly that is!