Leipzig Larks

Summary

Ingredients

• 250 g flour, for the douh
• 1 egg (s) for the batter
• 1 teaspoon brandy, for the batter
• 70 g suar, for the douh
• 125 g butter, for the douh
• some salt for the dough
• 125 g butter, for the fillin
• 250 g apricot jam, for the fillin
• 150 g powdered suar, for the fillin
• 75 g flour, for the fillin
• 1 tablespoon cornstarch for the filling
• 1 egg yolk, for the filling
• 4 egg whites, for the filling
• 150 g almond (s), rated sweet, for the fillin
• some bitter almond flavor for the filling

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Instructions

1. Sift the flour into a large bowl. Then add the egg, brandy and a pinch of salt. Sprinkle the sugar over it and drizzle the melted butter over it. Now stir a batter out of this and let it stand for about 30 minutes.
2. For the filling, beat the butter until frothy. Apart from the jam and the egg white, gradually add all the other ingredients. Beat the 4 egg whites until stiff and carefully fold into the mixture.
3. Then roll out the refrigerated dough 0.5 cm thick. Grease small cake molds about 6cm in diameter with butter and line with the dough. Pour the jam on top, then put the filling. From the leftover dough, place two strips crosswise to finish.
4. Bake the larks in a preheated oven at around 180 ° C for 20 minutes.
5. The molds overturn, whereby the larks have to be turned again immediately.
6. Heather and skylark migrated millions of times from the Leipziger Land in the 18th and 19th centuries. Century in frying pans and smokehouse and were packed in boxes and exported to Russia. When their catch was banned, the Leipzig bakers created the marzipan tart as a replacement, which replicates the bird`s hide wrapped in strips of bacon.

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