Whoopies – delicious two-layer with cream filling
What’s behind the trendy Whoopie Pies? A delicious cross between a cookie and a cake, with a creamy filling in the middle. We show recipes and baking tips.
Trend pastries: Palms from the USA
Whoopies – also known as “whopie pies” – have been around since the early 19th century. At that time, people already wanted to make food from cake dough. They consisted of chocolate or spiced pumpkin cookies and were given to construction workers as a surprise from home. “Whooo!” as the construction workers opened the lunch box.
Residents of Maine and Pennsylvania, as well as the Amish people, still argue over who invented it. Tricks are still celebrated: numerous pie festivals are held in both US states.
Meanwhile, mini-cakes have also become popular with us and can increasingly be found in candy bars for weddings and birthdays. Because not only are they delicious, but they look beautiful and are easy to eat with your hands.
Whoopie Pies: Prepare and bake the dough
The typical dough for whoopies is quick to make, with buttermilk mixed into many recipes. You can also color the dough a little, for example red for the famous red velvet.
The mini cakes are baked in a horizontal cake pan, which looks like a flat cake pan and gives the cakes a perfect curve. You can also use a piping bag with a large round tip to pour the batter directly into a baking dish lined with baking paper, preferably six centimeters in diameter.
Recipes for tumors
Whoopies – Recipes for Sweet Double Layers
Vovpi Pies Recipe – with cherry filling
Preheat the oven to 185 degrees bottom heat or circulating air. Sift 8 ounces of flour, 3 ounces of unsweetened cocoa powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt into a bowl. In a second bowl, beat 125 grams of softened butter and 200 grams of Muscovado sugar (whole cane sugar) with a hand mixer, first briefly on low, then on medium for 3 minutes. Add 1 egg (M) and 1 teaspoon vanilla extract and continue to beat for 1 minute. Add half the flour mixture and 125ml milk and beat on low until well combined. Do the same with the remaining flour mixture and another 125 milliliters of milk. Then put the dough on baking sheets covered with a baking sheet. Leave about 4 centimeters of space. Bake on the middle rack for about 10 minutes, until each cookie springs back when lightly pressed. Remove from the oven and cool on a baking sheet for 5 minutes. Then let cool completely on a wire rack.
Meanwhile, for the filling, beat together 125 grams of softened butter and 200 grams of powdered sugar on the highest setting until nice and smooth. Add another 200 grams of powdered sugar and mix the mixture to a spreadable consistency. Stir in 2 tablespoons of cherry jam. Using a piping bag fitted with a star tip or a knife, spread the cherry filling on the flat side of the cake. Place the second half on top and press gently.
Topping: Cream cheese, butter, marshmallows or ice cream?
The juicy pastry is traditionally filled with a cream made of powdered sugar and butter, sometimes topped with cream cheese. There’s also a whipped cream option that can be drizzled with chocolate or syrup.
Chocolate marshmallow woopies are a true classic in the US. Also known as “Black and Whites”, they have a creamy marshmallow filling. The necessary marshmallow fluff is available in deli and well-stocked supermarkets across the country.
In the summer, classic pies are simply put on the table with a portion of ice – a cold snack for a barbecue party is ready.
Prepare and store juices
Freshly made pies taste best, two-tiered cakes with fresh cream should be kept in the refrigerator until ready to serve.
Alternatively, the candy halves can be stored in an airtight container for up to a week before filling. Ready palms will be stored in the refrigerator for two to three days.
For a picnic, it’s best to keep the pies next to each other in a tin so they don’t slide around.
Book recommendations: Pies with a Body
In the cookbook By God. Sweet biplane Ecotrophologist Sarah Schocke presents many delicious variations of the little two-tiered treat: classic palm pies with red velvet, cheesecake and peanut butter flavors, as well as unusual Frankfurter wreaths, Danube wave and Easter wreaths or heart-shaped Valentine sweets. Baking and decorating tips and a little insight into the history of the woopie round out the book.
Price: 4.99 euros
The book creates the cream filling and frosting or glaze Bad pies. Cheeky Biscuits and Cream Tarts Small cakes by British chef Hannah Miles. They are the perfect cross between a cookie and a cake. In addition to the basic recipes, this book offers a variety of unusual recipes for occasions such as Valentine’s Day, Christmas and birthdays. There is something for every taste: there are recipes for cakes with marshmallow cream, rose syrup or ice cream.
Publisher: Thorbecke Verlag
Price: 12.99 euros