Custard cakes in syrup

1 serving


Pour water into the pan, bring to a boil, add salt, butter, sifted flour and, without removing from the heat, mix until a homogeneous mass is obtained. Then cool the dough to 60-70 ° C and introduce the eggs one at a time, stirring continuously so that lumps do not form. After that, place the dough in a pastry bag with a serrated tip, release polenta 7-8 cm long from it into a fryer and fry them to a pinkish shade. Remove the ready-made cakes with a spoon and put on a sieve or napkin to stack the excess fat. Prepare the syrup: pour sugar into the pan, pour water, bring to the boil, remove the foam, add lemon juice and cook over low heat for 3-5 minutes. Pour the cakes laid on the dish with hot syrup, leave to soak for 10 minutes.