Recipes
"Memory goes through the palate"
Spitzbuben
30 dag flour20 dag butter10 dag sugar2 yolk pinch salt, grated zest of 1/2 lemon apricot jam Knead all ingredients into a dough. Roll out half of the dough as thick as the back of a knife
filled gingerbread
Preparation 40 dag flour 20 dag rye flour 40 dag raw sugar 3 whole eggs,1 egg yolk (reserve the egg white for the glaze) 8 dag melted butter 4 large tablespoons honey
Ischler tart
Preparation: 20 dag flour 18 dag butter each 10 dag icing sugar, grated almonds 1 p. Vanilla sugar 1 teaspoon baking powder apricot jam for the filling Glaze: 1
Mama's vanilla crescents
Ingredients 21 dag flour 15 dag butter 5 dag icing sugar 8 dag nuts (half hazel and half walnuts) pinch of salt icing sugar and real vanilla sugar for sprinkling Made of flour,
Apple Cake
Ingredients 30 days flour 20 days butter 10 days sugar 4 yolks 1 pk each. Baking powder, vanilla sugar a pinch of salt approx. 1/16 lt. Milk Apple mass: 1/2 kg apples 1/8 l wine
Apple curd cake
Ingredients 50 dag flour 20 dag butter each, icing sugar 3 eggs 1 pk. Baking powder 2 pk. Vanilla sugar fullness: 50 dag curd cheese 1 egg 12 dag icing sugar,
