Cheese Scoop
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g butter, soft
- 2 egg (s)
- 40 grams flour
- 20 g parmesan, finely rated
- salt
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Beat the butter until foamy, separate the eggs, stir in the egg yolks into the butter. Stir in the flour and parmesan and season with salt and nutmeg. Beat egg whites until stiff, fold in. Put the dough in a greased, floured loaf pan and bake at 180 ° C for about 20 minutes until light yellow.
- When cool, cut into diamonds or cubes.
- The Käseschöberl is served in or with clear broth.
- I always bake the recipe 5 times, that`s exactly enough for one tray. I then freeze the cheese pots in portions and only briefly defrost them in the microwave. Käseschöberl are a great change in the soup bowl.
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