Ingredients for ten portions
- 40g
- butter
- 80g
- flour
- 2
- eggs
- 1 pinch
- baking powder
- 2 tsp
- sour cream
- 1 pinch
- salt
- 1 tsp
- parsley, chopped
Cream butter. Mix flour and baking powder. Preheat the oven. Separate eggs.
Add the egg yolk and flour mixture to the butter and stir in.
Chop the parsley and stir into the dough with a little salt and sour cream. Then beat the egg whites until stiff and fold into the dough.
Spread a thin layer of Schoberl dough in a silicone mould and bake for 15 minutes at 200°C fan oven. After baking, allow to cool briefly and cut into rhombs. Serve as soup garnish.