Viennese Shortcake Whirls with Raspberry Jam and Vanilla Cream Filling

This recipe yields 6 delightful Viennese shortcake whirls with a buttery, melt-in-the-mouth texture and a luscious raspberry jam and vanilla cream filling. This dessert is a perfect combination of tender shortcake and sweet, tart jam with a luxurious vanilla buttercream, ideal for teatime or special occasions.

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Ingredients

For the Viennese Shortcake Whirls:

• 125g unsalted butter, softened
• 25g icing sugar
• 125g plain flour
• 25g cornflour
• 1 tsp vanilla extract

For the Vanilla Cream Filling:

• 75g unsalted butter, softened
• 125g icing sugar, sifted
• ½ tsp vanilla extract
• 1-2 tbsp milk (optional, for thinning if needed)

For the Raspberry Jam Filling:

• 2 tbsp raspberry jam (preferably seedless, but any will work)

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Equipment Needed

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Fine sieve (for sifting flour and icing sugar)
• Baking tray(s)
• Parchment paper or silicone baking mat
• Piping bag with a large star nozzle (1cm in diameter)
• Cooling rack
• Small offset spatula or spoon (for spreading jam and cream)
• Measuring spoons and kitchen scales
• Spatula for folding ingredients

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Preparation and Cooking Times

• Preparation time: 30-40 minutes
• Baking time: 12-15 minutes
• Cooling time: 20 minutes (whirls must cool before filling)
• Total time: Around 1 hour 15 minutes (including cooling and assembling)

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Nutritional Information (Per Viennese Shortcake Whirl)

• Calories: 300 kcal
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Sugars: 20g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 20mg

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Preparation

Step 1: Prepare the Viennese Shortcake Whirls

1. Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Line a baking tray with parchment paper or a silicone baking mat. This ensures your whirls don’t stick to the tray during baking.
2. Cream the butter and sugar: In a large mixing bowl, beat 125g of softened butter and 25g of icing sugar together using an electric hand mixer or stand mixer on medium speed. Beat for around 3-4 minutes until the mixture is pale, light, and fluffy.
3. Add the vanilla and dry ingredients: Mix in 1 tsp of vanilla extract until well incorporated. Sift in 125g of plain flour and 25g of cornflour. Fold the dry ingredients gently into the butter mixture using a spatula until the dough is soft and smooth. The dough should be soft enough to pipe but firm enough to hold its shape.
4. Prepare the piping bag: Fit a large piping bag with a 1cm star nozzle. Spoon the shortcake dough into the piping bag. Be careful not to overfill the bag to make piping easier and more controlled.
5. Pipe the whirls: On the prepared baking tray, pipe 12 circular shapes approximately 2 inches in diameter. Hold the piping bag vertically and pipe in a spiral motion from the center outward, keeping the nozzle close to the surface. Aim for consistent sizes so that they bake evenly and can be easily sandwiched together.
6. Chill the whirls (optional but recommended): Place the tray in the fridge for about 15-20 minutes to firm up the piped dough. This helps prevent excessive spreading during baking and ensures well-defined shapes.

Step 2: Bake the Viennese Shortcake Whirls

1. Bake: Once the whirls have chilled, bake them in the preheated oven for 12-15 minutes or until the edges just begin to turn a light golden color. The tops should still be pale and delicate.
2. Cool: Remove the tray from the oven and leave the whirls to cool on the tray for about 5 minutes before transferring them carefully to a cooling rack. Let them cool completely before adding the filling. This helps prevent the buttercream and jam from melting.

Step 3: Prepare the Vanilla Cream Filling

1. Beat the butter and sugar: In a medium-sized mixing bowl, beat 75g of softened butter until smooth and creamy. Gradually add 125g of sifted icing sugar, beating well after each addition. Continue beating until the mixture is light, fluffy, and well incorporated.
2. Add the vanilla: Mix in ½ tsp of vanilla extract to flavor the buttercream. If the buttercream is too thick, add 1-2 tbsp of milk (a little at a time) to thin it to a smooth and pipeable consistency.
3. Transfer to a piping bag: Spoon the vanilla cream into a clean piping bag fitted with a star nozzle (you can use the same nozzle as for the shortcake whirls).

Step 4: Assemble the Viennese Shortcake Whirls

1. Pair the whirls: Take the 12 whirls and divide them into pairs, matching similar-sized whirls together to ensure even sandwiches.
2. Spread the jam: On the flat side of one whirl from each pair, spread a thin layer of raspberry jam (about ½ tsp per whirl). The jam provides a sweet and tangy contrast to the buttery shortcake and rich cream.
3. Pipe the vanilla cream: Pipe a swirl of the prepared vanilla buttercream onto the flat side of the other whirl in each pair. Be generous, ensuring that the cream complements the raspberry jam.
4. Sandwich the whirls: Gently press the jam-covered whirl onto the cream-covered whirl, forming a sandwich. Take care not to press too hard, as the whirls are delicate and can break easily.

Step 5: Dust with Icing Sugar and Serve

1. Finishing touch: For a beautiful final presentation, lightly dust the tops of the assembled Viennese shortcake whirls with a bit of sifted icing sugar.
2. Serve: These whirls are perfect for an elegant tea or dessert. They are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.

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Baker’s Tips

1. Butter consistency: Ensure your butter is softened to room temperature before you begin. Too cold butter will make the dough difficult to work with, while overly soft butter may cause the dough to spread too much during baking.
2. Piping tips: If you’re new to piping, it can be helpful to practice piping a few shapes onto parchment paper before committing to the tray. Even pressure and slow, steady motions will help create well-defined whirls.
3. Chilling the dough: Chilling the piped whirls before baking helps them retain their shape, especially if your kitchen is warm or your dough is very soft.
4. Jam consistency: Seedless raspberry jam works best, but if your jam is a little too thick to spread easily, warming it for a few seconds in the microwave can help achieve the right consistency. Let it cool slightly before spreading it on the shortcake to avoid melting the buttercream.
5. Filling variation: You can experiment with different jams such as strawberry, apricot, or even lemon curd for a different flavor profile. Alternatively, chocolate ganache makes a delicious filling option as well.
6. Storage: Viennese shortcake whirls are quite fragile, so handle them gently. Store them in a single layer or separate layers with parchment paper to avoid them sticking together. Keeping them at room temperature preserves their delicate texture, but avoid placing them in warm areas where the buttercream might melt.

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Frequently Asked Questions

Q: Can I make Viennese shortcake whirls in advance?
A: Yes, you can prepare the unfilled shortcake whirls a day in advance. Store them in an airtight container once cooled. Fill them with jam and cream shortly before serving to keep them fresh and prevent sogginess.

Q: Can I freeze Viennese shortcake whirls?
A: Yes, you can freeze the unfilled whirls for up to one month. Once baked and cooled, place them in a single layer on a tray until frozen, then transfer them to an airtight container. When ready to serve, defrost at room temperature, then fill with jam and cream.

Q: My whirls spread too much. What went wrong?
A: This could happen if your butter was too soft or if the dough wasn’t chilled before baking. Ensure your butter is softened but not melting, and consider chilling the piped dough before baking for better results.

Q: Can I use margarine instead of butter?
A: Butter is preferred for its flavor and richness, but margarine can be used if necessary. However, note that the texture and taste of the shortcake may differ slightly.

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Variations and Customizations

• Chocolate Viennese Whirls: For a chocolate twist, substitute 10g of flour for cocoa powder in the shortcake dough, and add 1 tbsp of melted and cooled chocolate to the buttercream.
• Lemon Whirls: Add the zest of one lemon to the shortcake dough and a little lemon juice to the buttercream for a refreshing citrus variation.
• Nutty Whirls: Add 1 tbsp of finely ground almonds or hazelnuts to the shortcake dough for a subtle nutty flavor.

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By following this detailed recipe, you will create 6 beautiful, tender Viennese shortcake whirls that combine buttery shortcake with a rich vanilla cream and sweet raspberry jam filling.