Beat eggs and sugar until foamy, add quark and stir in.
Gradually fold in the vanilla sugar, baking powder and flour. Finally fold in the tipsy sultanas.
Heat the fat to approx. 175 ° C and use a tablespoon to prick pieces the size of an ice ball out of the dough and add them to the fat (be careful, not too many at once).
Bake the fire sparrows until they are brown and drain on a crepe and allow to cool.
The most important thing in making fish soup is a good mood and a couple of best friends. More is possible if it’s a day off …;) Ingredients Silver carp – large head and part of the tail. Potatoes – 4 pcs. Bulb onions – 2 pcs. Carrots – 1 pc. Millet – 100...