Stork's nest cake with vanillin

1 serving


During dough making, ground cardamom is added. The finished dough is poured into a narrow converter with a 5 mm diameter hole. Fat is boiled in a narrow high saucepan. With a thin jet from the converter, the dough is deposited in circular movements, giving it the shape of a nest. About 2-3 tbsp. spoons of dough. As soon as one side of the "nest" is browned, it is turned over with a fork to the other side, the ready-made "nests" are placed in a colander, allowed to drain excess fat and sprinkled with powdered sugar.