Gluten-free Carnival Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g flour, luten-free
- 50 g cornstarch
- 2 large egg (s)
- 75 grams sugar
- 1 packet vanilla sugar
- 2 pinches salt
- 0.5 ½ pack baking powder
- 250 g low-fat quark
- 1 tablespoon flea seeds (husks)
- Fat, for deep-frying
- Sugar, to roll over
Print Recipe
Pin Recipe Instructions
- Briefly whip the eggs, salt, sugar and vanilla sugar with the whisk. Then stir in the quark. Stir in the flour, starch, baking powder and psyllium husks.
- With a tablespoon that has been dipped briefly in the hot fat, peel off the tough dough balls and fry for about 2 minutes on both sides. Then remove with a slotted spoon, drain on kitchen paper and roll in the sugar.
- They still taste good the next day.
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