Round pastries with raspberry and sour cherry jam

Fluffy rounds with raspberry and sour cherry jam

Imagine a moment of sweet indulgence, where the aroma of raspberries and sour cherries intertwines in an explosion of flavors, while the fluffy texture of the rounds delights your senses. This quick dessert is perfect for a break from work or school, bringing a touch of joy in every bite. It is also a simple recipe that does not require advanced cooking skills but will certainly impress everyone.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: Approximately 60 rounds

Ingredients:

- 5 eggs
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 5 tablespoons (heaped) flour
- A pinch of baking powder
- 1 small cup oil
- A pinch of salt
- For decoration:
- 3 teaspoons cocoa
- Sour cherry jam
- Raspberry jam

Preparation:

Step 1: Separating the eggs

Start by separating the egg whites from the yolks. It is essential to have a clean and dry bowl for the egg whites, as any trace of fat can prevent the foam from forming.

Step 2: Beating the egg whites

Using a mixer, beat the egg whites with a pinch of salt until you achieve a firm foam. A useful trick is to add the lemon juice while beating, as it helps stabilize the foam.

Step 3: Sweetening

Once the egg whites are well beaten, gradually add the sugar while continuing to mix. In the end, the foam should be shiny and form stiff peaks.

Step 4: Adding the yolks and dry ingredients

Gradually add the yolks, oil, baking powder, and flour, mixing with a spatula or wooden spoon. It is important not to overmix, as you do not want to lose the air in the mixture.

Step 5: Preparing the cocoa mixture

Divide the mixture into two equal parts. In one of these bowls, add the 3 teaspoons of cocoa and mix well until the cocoa is fully incorporated.

Step 6: Filling the molds

In a baking tray lined with parchment paper, pour the cocoa mixture. Use a spoon or ladle to evenly distribute the batter. Add a teaspoon of sour cherry and raspberry jam, alternating them, then cover with the remaining white mixture.

Step 7: Baking

Preheat the oven to a medium temperature (about 180°C) and bake the rounds for 20 minutes. Check them with a toothpick; if it comes out clean, they are ready!

Serving:

Let the rounds cool in the tray for a few minutes, then transfer them to a rack to cool completely. These cookies are delicious both warm and cold. You can sprinkle them with a little powdered sugar for a more festive look or serve them with a scoop of vanilla ice cream alongside for a contrast of textures.

Practical tip:

If you want to experiment with other flavors, you can replace the raspberry and sour cherry jam with other types of jam, such as peach or strawberry. You can also add chopped nuts or almonds for an extra crunch.

Nutritional benefits:

These rounds are a lighter choice compared to many other desserts. The flour and eggs provide protein, and the raspberry jam contains antioxidants and vitamins. However, moderation is recommended, especially due to the added sugar.

Frequently asked questions:

1. Can I replace sugar with an alternative sweetener?
Yes, you can use a natural sweetener, but make sure to follow the usage instructions specified by the manufacturer.

2. Can I make the rounds gluten-free?
Sure! Replace the flour with a gluten-free option, such as almond flour or a gluten-free flour mix.

3. How long do they keep?
These rounds keep well in a closed container at room temperature for 3-4 days. To keep them fresh longer, you can freeze them.

Pairing suggestions:

These fluffy rounds pair perfectly with a cup of flavored tea or freshly brewed coffee. You can also serve them alongside a fruit smoothie for a healthy breakfast or an energizing snack.

Personal note:

This raspberry and sour cherry jam round recipe reminds me of the days spent with family, when we gathered around the table to enjoy delicious dishes. I hope you create unforgettable moments around these cookies too! Enjoy!

 Ingredients: 5 eggs; 5 tablespoons sugar; 1 tablespoon lemon juice; 5 heaping tablespoons flour; a pinch of baking powder; 1 cup oil; a pinch of salt; for decoration: 3 teaspoons cocoa, cherry jam, raspberry jam