Sweet crown with raspberry jam and nut-nougat cream


Preparation time: 20 minutes

Difficulty: easy

Yield: 1 crown with 12 pieces



  • 1 egg
  • 30 g corn sugar
  • 40 g butter (lactose free)
  • approx. 110 ml milk (lactose free)
  • 225 g spelt flour
  • 2 tsp baking powder
  • raspberry jam/ nut-nougat spread
  • whipped cream 



  1. Pre-heat the oven to 200 degrees
  2.  Grease a 24 cm round baking tin and lay a 4 cm round biscuit cutter to one side.
  3. Mix the egg with a fork in a small measuring jug
  4. Add so much milk to the egg until the liquid measures 150 ml
  5. Mix the flour with the baking powder and rub in the butter to make crumbs
  6. Add the sugar and mix thoroughly
  7. Slowly add enough milk-egg mixture to the crumbs with a fork to make a soft dough
  8. Dust the work surface with flour and knead the dough shortly
  9. Roll the dough out until it´s 2,5 cm thick
  10. Cut out small round pieces with the cutter and place in the baking tin
  11. The pieces should touch each other in the tin
  12. Brush with the restliche milk-egg mixture
  13. Place in the oven and bake for approx. 10 minutes until they are golden brown
  14. Remove from the oven and leave to cool
  15. Serve with raspberry jam, nut-nougat cream and whipped cream
  16. Enjoy!!! :) :)