Springerle – with Deer Horn Salt

Try this delicious cake recipe:

Separate eggs and whip egg whites until stiff. Stir sugar and egg yolks into egg whites until homogeneous. Fold in lemon zest, flour and staghorn salt. Now knead the dough on a baking board until it is smooth. Form a ball of dough and refrigerate for 1 hour with the lid closed.

Roll out the dough thinly. Dust the model (hollow form) with a little flour and press it on the dough. Remove the model, cut out the shape and place the springerle on the tray sprinkled with aniseed.

Leave the springerle to rest for one night. The next day preheat the oven to 160 °C and bake the Springerle on the middle shelf. For the first 20 minutes, leave the oven door ajar. Next, close the oven and bake the Springerle until the bottom is golden, but the surface is still white. After baking, remove the flour from each Springerle with a soft brush. Leave Springerle open for a few days to soften.

Springerle will keep for at least 4 weeks in a tin can.

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