3 cups wheat flour
1 tablespoon baking powder
a pinch of salt
1 tablespoon ground cinnamon
230 g butter
1.5 cups fine baking sugar
4 large eggs
2 teaspoons vanilla extract
1 and 1/4 cup milk
All ingredients should be at room temperature. Wheat flour, baking powder, salt, cinnamon – sift, set aside.
In a blender bowl, beat the butter and sugar until light, fluffy. Add whole eggs one at a time, stirring until combined after each addition. Add vanilla and mix. Add the sifted dry ingredients and milk to the mixture alternately, stirring after each addition (briefly, until combined) until both ingredients are exhausted.
Prepare a muffin tin, line it with muffin cups. Place the cakes to 3/4 of the height for each curler.
Bake at 180 ° C for about 20 minutes, until it becomes slightly golden brown and so-called. dry stick. Cool on the grill.
600 ml heavy cream (36%), chilled
250 g of chilled mascarpone cheese
4 tablespoons powdered sugar
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
Put thick sour cream, mascarpone cheese, powdered sugar and vanilla in a mixing bowl. Beat until a thick, firm cream forms. Decorate the cookies with cream, placing them in a pastry sleeve with a decorative base.