Recipe by @mabka.it

Ingredients

• 110 g of 00 flour
• 90 g of sugar
• 75 g of oil
• 10 quail eggs @quajaveneta
• 10 g of yeast
• 2 teaspoons of vanilla essence
• a pinch of salt

For the “mascarpone” cream

• 200 g of mascarpone cheese
• 2 teaspoons of powdered sugar
• coconut rapè q.b.
• vanilla

For the inner filling

• Hazelnuts to taste.

Proceedings

1. Whisk the eggs well with the sugar.
2. Add the oil and vanilla and run the whips one more minute.
3. Add the flour with the well-sifted baking powder so that it will rise more evenly in baking, gently incorporating them into the dough with a spatula. The use of the spatula is for and not to make the muffins elastic.
4. Put the dough in the ramekins or in the buttered and floured baking dish, or sprayed with spray, but fill them only to 2/3 of the height.
5. Bake at 180 degrees for 15 to 20 minutes (a toothpick test will do).
6. Once cooled, cut out the middle as in the video and insert the hazelnut mixture.
7. Close them and make the mascarpone cream by adding the sugar and vanilla.
8. Take the mixture and place it in a piping bag.
9. Place it on the muffins, creating a kind of mound, and sprinkle it with coconut.
10. Decorate them as desired, mabka used sugar stars and a chocolate wafer.

Enjoy your meal!

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