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  Added: May 13, 2011  •  Visited (289)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hartshorn Rings
(Hjortekak)
What You Need:
  • 4 egg yolks
  • ½ pound sugar
  • 2 egg whites
  • ¼ pint whipped cream
  • 2 oz butter
  • ½ teaspoon ground cardamom
  • 1 pound plain flour
  • ½ teaspoon salt of hartshorn
  • Deep fat for frying

  • How To Cook:
    1. Beat the eggs and sugar for ½ hour and add the cream, the melted butter, cardamom and the flour, well mixed with the hartshorn salt.

    2. Leave in a cool place until the next day.

    3. Divide into workable portions and roll out into long, thin "snakes" the thickness of your little finger.

    4. Cut into lengths of 3 - 4 inches and tie the two ends as when beginning a granny knot.

    5. Fry carefully in boiling fat, about 6 at a time, until light brown.

    6. The fat must always be boiling or the cakes will absorb it and not become crisp as they should.

    7. Remove each batch and drain on absorbent paper.

    8. These cakes resemble small doughnut rings, but when cold they are quite firm and will keep well in an airtight tin.

    9. Two thin wooden sticks or twigs are handy for the purpose of turning the cakes in the fat and for removing them.

    10. Alternatively, use 1½ teaspoons baking powder instead of salt of hartshorn, and cook the mixture at once.

    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Cookies
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg
    Main Ingredient » Dairy » Cream

     





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