Fattigmand
- 1 pint whipped cream
- 9 ounces sugar
- 30 egg yolks
- 4 lbs flour
- 1 tsp cardamom
- 1 tsp lemon rind, grated
- 4 1/2 lbs lard
Beat the eggs and sugar together for half an hour. Add the stiffly beaten cream, spices and the sifted flour. Be careful not to put in too much flour at a time. It is best to use as little flour as possible. Roll out thin in not too large batches. Cut in fattigmand shapes. Fry in lard to a nice light yellow color. Lay the cakes on paper towels to drain off the lard.
The dough should be set the night before making. One should have enough of the 4 lbs of flour to roll out with also.
These cakes are expensive but are very fine, light and crisp.
The dough should be set the night before making. One should have enough of the 4 lbs of flour to roll out with also.
These cakes are expensive but are very fine, light and crisp.
Submitted by Oct 18, 2009
15 min
30 min
45 min