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5 from 1 vote
Raspberry Custard Viennese Whirls
Melt in the mouth, short and buttery biscuits filled with custard buttercream and raspberry jam. Very naughty but very delicious.
: 4314 kcal
Author: Just Jo
For the biscuits
  • 250 g very soft butter
  • 50 g icing sugar
  • 225 g plain flour
  • 25 g custard powder*
  • 2 tbsp freeze dried raspberry powder**
For the buttercream
  • 75 g soft butter
  • 150 g icing sugar
  • 25 g custard powder
To fill
  • 3 tbsp raspberry jam
  • 2 disposable piping bags
  • 1 M or 2D Wilton icing nozzles a small to medium star shape is what you are after if you are using a different brand of nozzles
  • 2 baking trays lined with reusable silicone sheets or baking parchment
  1. Ensure your butter is soft enough to press easily with a spatula then beat to loosen it up in a stand mixer. Add the icing sugar and beat until well incorporated and light but certainly don't beat as much as for a sponge cake.
  2. Sift over the flour and custard powder and add the raspberry powder then slowly beat in until well combined.
  3. Place the nozzle inside a piping bag and scoop in the dough, massaging to get any air bubbles out. Pipe out small rosettes leaving plenty of space in between for spreading. You should get 9-10 on each tray. Chill in the fridge for a minimum of 2 hours or overnight.
  4. When ready to bake, preheat oven to 200˚C and position a shelf in the centre of the oven.
  5. Bake each tray straight from the fridge for approximately 12 minutes - carefully touch the biscuits to see if they are dry to touch. They shouldn't have coloured but will be set.
  6. Remove from the oven and cool on a rack until cold. Cook the second tray of biscuits in the same manner.
  7. Make the buttercream by beating the butter first to loosen and then sifting over the icing sugar and custard powder and beating until very light and fluffy. Stop the mixer to scrape down as needed (whether using a stand mixer or hand held one - it would take a bit more muscle power than I like to do it by hand!).
  8. Put the cleaned out nozzle into a second piping bag and fill with the buttercream. Pipe a ring leaving a hole in the centre on half of the biscuits then fill the space with about 1/2 tsp jam. Sandwich together with a second biscuit. They are very short and delicate so handle carefully. If not eating straight away, store in an airtight tin for up to a week. Put them in the fridge if it is hot in your kitchen.
Recipe Notes

*= I like to use Bird's custard powder but you can get supermarket own brands in the UK too. If you can get neither, simply replace with cornflour and add a single drop (or two) of almond extract as this is the flavour added to custard powder.
**= you can grind whole freeze dried raspberries in a coffee/spice grinder to make them a finer powder suitable for this recipe.