This cake my mother always did during the carnival, although to be honest I never liked that much. Now that my mother was not more else I will try to continue this tradition.
Ingredients:
500 grams of flour, 70 grams of sugar
3 whole eggs + 1 yolk
25 g 50 g butter brandy
6 g baking powder (the powder) 1 teaspoon of vanilla extract
peanut oil for frying Method
:
Take a bowl and pour the flour, baking powder and a pinch of salt (I advise you to sift through it all before)
then Add in sugar and vanilla, butter softened, brandy and eggs.
work up to mix the ingredients well, then you put the mixture on a work surface and continue to knead, until a smooth ball and smooth.
Take the mixture and wrap in plastic wrap and put it to rest for 30 minutes in a cool place (not refrigerator)
Once allowed to stand, divide it into small cakes (for convenience) and the strength of your arms start to stretch the dough with a rolling pin (many use the pasta machine, I have always used a rolling pin) Roll out until you get a very thin sheet about 2 mm.
With a pastry wheel cut the length of the frappe you like, (my mother was very long) fry in peanut oil, drain on absorbent paper, sprinkle with powdered sugar and serve.
Bon appetit!
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