John Myers
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Bohemian Liwanzen
The perfect bohemian liwanzen recipe with a picture and simple step-by-step instructions.
for the egg whites
- 5 Egg white
for the Liwanzen mass
- 200 ml Sour cream
- 3 Egg yolk
- 1 pinch Salt
- 1 tablespoon Sugar brown
- 130 g Flour
- 1 packet Vanilla sugar brown
- 1 packet Bio lemon zest
to bake out
- 1 packet Butter
Prepare the egg whites
- Beat the 5 egg whites into stiff snow
Li bug mass
- Thoroughly bubble all the ingredients for the leek mixture together – then fold in the egg whites by hand with a whisk
bake out
- Put the butter in a teflon pan and heat it – insert round serving molds and fill in the mixture (approx. 1 cm high) slowly bake out on the first side – carefully loosen the edges if necessary and then pull the rings completely away – then turn over and place the 2. bake side until golden brown
serve and decorate
- Put the liibles on the plate and sprinkle with a little sugar – side dish: any compote … here it was CARAMtbspIZED GINGER PLUM or a plum reduction dish
Postscript
- the old bohemian cooks didn’t use molds, of course, but simply formed round circles according to feel – if you want to go very quickly then you can also do without molds
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