Berliner wreaths are a traditional cake and one of the seven beats for Christmas. They can be used as a crispy accompaniment to an ice cream dessert.
2 hard-boiled egg yolks
2 raw egg yolks
125 g sugar
250 g butter
300 g mel
1 raw egg white
1 dl pearl sugar
Boil the eggs until they are almost hard-boiled, for 8-9 minutes, mash them with a fork and mix them together with the raw egg yolks. Add sugar and whisk to egg mixture. Stir in the butter and flour alternately.
Leave the dough to cool for a minimum of 2 hours in tight plastic.
Roll out the dough into thin sausages, approx. 10 cm. long. If the dough cracks, you can add some milk or water. Shape the sausages into wreaths with the ends crossed. Place them on baking paper, on the baking tray. Brush with beaten egg white and sprinkle with powdered sugar.
Bake the cakes light yellow at 180 degrees for about 10 minutes in the middle of the oven. Cool on a rack. Store in a tight box.