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| Salzburg's most famous confection of pastry. Ingredients: 7 egg white 3 egg-yolk 160g Sugar 30 g flour 1 tbl sp pudding powder 5 tbl sp Cream, whipping 3 tbl sp cranberry jam Butter icing sugar for the decoration Recipe: Preheat oven to 175 degree celsius (450 F.) Place 1 shallow 9-inch oval gratin dishes. Put 3 tablespoon of jelly, 5 tablespoon of cream and 1 piece of butter into gratin dishes. In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add sugar continue to beat until stiff and shiny. Use a large rubber spatula to gently fold egg yolks pudding powder and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.) At last we take the icing sugar for the decoration. Serve immediately |
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| (Updated: 02 Dec 2004) | ||||||||||
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