Creamy cream boxes
You can still find this traditional and popular retro dessert in every good pastry shop. But if you don't have one nearby, try making them according to this recipe. And don't forget, they are best with freshly whipped cream.
Ingredients · Servings 1 dose
- 2.5 cups of powdered sugar
- 1 teaspoon ammonia (baker's yeast)
- 3 tablespoons plain flour
- 5 egg yolks
- Further:
- grease for greasing the molds
- whipped cream for decoration
Method · 1 h 25 min
- In a bowl, whisk the egg yolks, half the sugar and ammonium until foamy. Leave in the refrigerator overnight.
- The next day, add the remaining half of the sugar and flour and knead into a smooth dough.
- Roll out the dough to a thickness of 3 mm and cut out strips measuring 1.5 × 8 cm. Place them on a greased baking sheet or in coffin molds.
- Bake briskly in an oven preheated to 150°C for about 10 minutes until the dough rises. Then reduce the temperature to 130°C and bake for about 30 minutes.
- Decorate the cooled cakes with whipped cream before serving.
