Rhineland Cake for Carnival

Ingredients

• 400 g spelt flour type 1050
• 2 tsp Baking powder
• 1 Organic lemon
• 50 g honey
• 1 pinch salt
• 3 eggs
• 3 tbsp crème fraîche
• 100 g butter (room temperature)
• 750 g clarified butter (for frying)
• powdered sugar made from erythritol (for dusting)

Instructions

1. 1.

   Mix flour with baking powder. Rinse the lemon hot, pat dry and finely grate the zest. Add 1 tsp lemon zest, honey, salt, eggs and crème fraîche to the mixture and combine with the flour. Distribute butter in small pieces on top and knead quickly into a smooth dough. Wrap in cling film and chill for about 45 minutes.

2. 2.

   Heat clarified butter in a large pot.

3. 3.

   Roll out the dough on a floured surface to 3–4 mm thickness, cut into diamond shapes with a pastry cutter, and fry portions in the hot fat (it is ready when bubbles rise around a wooden spoon handle). Fry dough pieces 2–3 minutes until golden brown, turning once halfway through.

4. 4.

   Remove and drain on kitchen paper. Dust with powdered erythritol sugar. Serve warm or cold.