Chocolate Stangerl with Meringue Topping




Rating: 2.79 / 5.00 (24 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:













Instructions:

For the Schokostangerl, cream butter with sugar and vanilla sugar, separate eggs, stir in yolks with milk until well blended, then stir in chocolate and lemon juice and fold in flour sifted with baking powder.

Roll out the dough on baking paper to the size of the baking tray and bake at 180 °C for approx. 15 minutes until light. In the meantime, beat the egg whites until stiff, gradually beat in the sugar.

While still warm, brush the baked pastry with the currant jelly, carefully spread and smooth the beaten egg whites and bake at 200° for about 8 minutes.

Cool briefly and then cut Stangerln and leave to cool on the tray.

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