in Germany

New Year's cake

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Ingredients for 100 servings:

  • 375 g rock candy
  • ¾ liter of water
  • 500 g flour
  • 250 g butter
  • 3 eggs
  • 2 tsp cardamom
  • 1 ½ tsp cinnamon
  • ½ tsp salt
  • ½ pack of anise (small pack), approx. 2 – 3 level tsp

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a croissant machine is absolutely necessary

A croissant maker is an absolute must for this North German recipe. Dissolve rock candy in hot water. Beat 250g butter and eggs until fluffy. Stir in the cooled rock candy water and flour alternately. Now add the spices. If the batter thickens, thin it with a little warm water. Now bake the croissants in batches using the croissant maker and shape them into cones while still hot. The cones are especially delicious when filled with fresh cream before eating. They can be easily stored for several weeks in a tin lined with baking paper. New Year’s cakes are a traditional East Frisian pastry for, as the name suggests, New Year’s.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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