Lard Cakes

Today I'll pass on a recipe from my loved one. Every year she bakes lots of fresh portions of it as a donation at our Christmas market in the village and I am allowed to roll the lard cakes, lard cakes, hats, coins or whatever else they are called in powdered sugar.

Mix the quark with the vanilla sugar, eggs and sugar until you get a creamy mixture. Mix in a little salt.

Now mix the flour with the baking powder and mix this mixture with the ouark. With the whisk it doesn't work so well because of the sticking, a wooden spoon is better.

Heat the fat to 170 degrees (fat or oil of your choice), we usually use coconut fat. Now put the dough into the fat with a tablespoon and bake for about 5 minutes until golden brown. The small ones, which are added teaspoon by teaspoon to the fat, are also popular. They only need 2-3 minutes.

Remove from the fat with a slotted spoon and place on kitchen paper or drain in a colander. then roll in powdered sugar.

The lard cakes can be made in many variations. Even without curd. It's best to test a small amount. Whether someone likes rum or cinnamon is also a matter of taste. If you make large quantities, always make sure that the fat is hot enough again before the next serving.