Snowball cake of Rothenburg (Rothenburger Schneeballen)

Pastry ingredients

  • 20 egg yolks
  • 7 dssp icing sugar
  • 7 dssp cream
  • 4 dssp damson schnapps
  • and 500 g flour
  • Butter oil to deep fry
  • Icing sugar to drench

Preparation

Heat the butter oil in a deep fat fryer to 180 °C (test: if you hold a wooden spoon in the fat bubbles will rise). Mix all ingredients to a dough and roll out into circles approximately dessert plate sized and 3mm thick. Leave to rest briefly.


Using a pastry wheel cut strips 1-1.5 cm wide but not right to the edges of the circle. Using the handle of a wooden spoon lift every second strip. Lift the pastry circle and put it into a utensil made especially for this purpose known as a Schneeballeisen. Bake the cakes in hot fat until they are golden brown.
 

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Couple enjoying Rothenburger Schneeballen - sweet pastry image.enlarge
Couple enjoying Rothenburger Schneeballen - sweet pastry © Rothenburg Tourismus Service, Fotograf Respondek