Soup Garnish Kaiserschöberl

A cake recipe for all foodies:

Separate the eggs. Stir the butter in a narrow container until creamy, season with salt and nutmeg, gradually fold in the yolks and whipping cream (if the quantity curdles due to the whipping cream or eggs being too cold, place the container in warm water and continue to stir until it is bound), sift in the flour and stir in. Whip the egg whites until stiff, mix carefully, then fold in the cheese. Cut the ham into very fine cubes and also mix carefully.

Spread the mixture in a buttered or parchment paper-lined cake pan (approx. 26 cm ø). Bake in the oven heated to 180 °C

for 20 minutes until golden brown.

Now remove from the pan, cool and cut into lozenges. Put the Schöberl into the soup.

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