Sour cream – Dalken

Ingredients for 4 servings:

• 150 g flour
• 3 eggs
• 250 g sour cream, thicker, or sour cream, 24% fat
• 2 packets of vanilla sugar
• ¼ tsp cinnamon powder
• 1 pinch of salt
• Clarified butter, for frying
• 150 g jelly (blackcurrant)
• Powdered sugar, for dusting

Instructions

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

Typical Viennese pastry

Sift flour into a bowl. Separate the eggs. Add the egg yolks, sour cream, vanilla sugar, and cinnamon to the flour and mix everything into a smooth batter. Beat the egg whites with salt until stiff peaks form and fold in loosely but thoroughly with a whisk. Melt enough clarified butter in a non-stick pan to completely cover the bottom. Add 1 tablespoon of batter to each Dalke and shape it into a flatbread using the rounded side of a spoon. Only add enough batter to the pan so that the Dalken are not touching. Fry for about 1 minute on each side until golden brown and keep warm until all the batter is used. Spread half of the Dalken with blackcurrant jelly and top each with a second Dalken. Arrange on a platter and dust with powdered sugar. Serve quickly. Tip: The batter gets a particularly spicy note if you add ground ginger or 1 teaspoon grated lemon zest instead of cinnamon. Sour cream Dalken are often referred to as a typical Viennese pastry, but are probably of Slavic or Bohemian origin.