New Year Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 100) |
Ingredients
- 375 g suar (rock candy)
- 0.75 liters ¾ water
- 500g flour
- 250 g butter
- 3 egg (s)
- 2 teaspoons cardamom
- 1 ½ teaspoon cinnamon
- 0.5 teaspoon ½ salt
- 0.5 ½ pack aniseed
Print Recipe
Pin Recipe Instructions
- A croissant machine is an absolute must for this North German recipe.
- Dissolve rock candy in hot water. Mix 250g butter and eggs until frothy. Stir in the cooled rock candy water and flour alternately. Now add the spices.
- If the dough should thicken, it can be thinned with a little warm water.
- Now bake in portions with the croissant machine and shape into a cone while hot. The bags are particularly tasty when they are filled with fresh cream before eating.
- It is best to store them in a tin can lined with baking paper for several weeks without any problems.
- New Year cakes are a traditional East Frisian pastry for, as the name suggests, New Year.
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