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Pads in caramel
1 serving
Grind egg yolks with sugar, add strongly softened butter, pour in the flour sifted with soda and knead the dough. Roll out thin tows with a diameter of 8 mm and cut them into small pieces 8-12 mm wide. Fold the pieces of dough into a sieve and, shaking it, release them from excess flour. Place the pads on a baking sheet and bake in a hot oven. Lower the baked pads into the caramel and cook them until pink. Place the finished mass on a table wetted with water, roll into a layer 3-4 cm thick, sprinkle with crushed almonds, cut into portions and serve.
Grind egg yolks with sugar, add strongly softened butter, pour in the flour sifted with soda and knead the dough. Roll out thin tows with a diameter of 8 mm and cut them into small pieces 8-12 mm wide. Fold the pieces of dough into a sieve and, shaking it, release them from excess flour. Place the pads on a baking sheet and bake in a hot oven. Lower the baked pads into the caramel and cook them until pink. Place the finished mass on a table wetted with water, roll into a layer 3-4 cm thick, sprinkle with crushed almonds, cut into portions and serve.
butter - 0.5 tsp, almonds - 1 tbsp. spoon, yolk - 6 pcs., sugar - 1 tbsp. spoon, flour - 1.5 cups, soda - 0.3 tsp
