Heat the water with the butter until it has melted. Then bring to the boil and quickly add the flour in one go, remove from the stove. Stir in the flour (with a wooden spoon), put the pot back on the plate straight away. Stir until the mixture has formed a lump. As you move the dumpling back and forth, a white layer forms on the bottom of the pot and the dumpling becomes shiny and ready.
Then put it in a bowl to cool down for about 15 minutes.
Preheat the oven to 220 degrees.
Lightly whisk the eggs. Add to the dumpling and stir well with a hand mixer until you have a smooth, shiny dough, which is then divided into four parts, shaped into balls, placed on a baking sheet lined with baking paper and pressed flat.
A hole is made in the middle and rings with a diameter of 10 cm are made from it. This works great if you keep dipping your fingers in cold water, then no dough will stick.
Put as many almond sticks as you have space on the rings and gently press them into the dough, which can also be done with the tip of a knife.
Place in the preheated oven and bake for 15 minutes, then turn the oven temperature down to 180 degrees and bake to the end in around 20-25 minutes. They should have risen nicely, look crispy with a nice brown color.
Place on a wire rack, cut horizontally once and let cool down.
For the cream, whip the cream until stiff, stir in the powdered sugar, lemon zest and sour cream. Season to taste with lemon juice. Chill until you want to serve the rings.
To do this, spread the cream on the rings, put the lid on and dust with powdered sugar. Arrange on a plate with some fruit in between and serve.
The sugar specification is just right for this cream for my taste, but everyone can use as much powdered sugar as they like.
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