Leipzig Egg Roll


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Yeast dough:









Filling:









For The Pinto:








Instructions:

A simple but delicious cake recipe:

Slap the dough on the parchment paper and roll it out. Remove the excess dough and form plum-sized balls, cut them crosswise and place them on a plate. Cover plate and frying pan with a kitchen towel. (The rolls can be baked later).

Preheat the oven to 200 degrees (gas: level 3).

Separate the eggs, (egg yolks and egg whites), stir the beaten egg yolks leisurely into the crÂme. Whip the egg whites with a pinch of salt until stiff and fold the stiff egg whites into the crÂme.

Now spread the curd on the dough, spoon the cream on top and bake the cake for about 60 minutes. Now lift it out of the oven (be careful, it is hot and very heavy), put it on a wooden board and let it cool carefully.

Cut the cake into 16 squares of the same size.

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