Splatter Cake and Splash Rings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g butter or mararine
- 1 pinch (s) salt
- 150 grams flour
- 25 g cornstarch
- 4 egg (s)
- 1 teaspoon Baking powder
- 250 ml water
- possibly cake icing
- Fat for frying
- possibly powdered sugar
Print Recipe
Pin Recipe Instructions
- Bring water with butter and salt to a boil in a saucepan. Add the flour mixed with the cornstarch and stir. Keep stirring over low heat until the dough ball loosens from the pot and the bottom shows a white coating. Put the dumpling in a bowl and stir in the eggs one by one until the dough tears off the spoon in long tips. Then stir in the baking powder. Fill the incendiary material into a piping bag with a large nozzle. Squirt a ring onto a piece of greaseproof paper dipped in hot fat and hold the paper in the baking fat until the ring comes off the sheet. Spray on the next ring and bake in the same way.
- Cover the ready-baked spritz cake with white icing or powdered sugar.
- Makes about 20 pieces.
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