Jahelník II.

Last Updated on August 23, 2024

Jahls cooked to a porridge, mixed with egg yolks, raisins, nuts, cinnamon and stiff snow from egg whites, baked with prunes.

Ingredients:

200 g of fir

.

200 g of dried plums 150 g sparkling sugar 100 g walnuts 100 g raisins 1/2 tsp ground cinnamon 3/4 l water 4 pcs of eggplant salt

Procedure:

1. Put the oats in a colander and scald them with boiling water, this will make them not bitter
2. Bring three-quarters of a litre of water to the boil in a saucepan, add a pinch of salt, add the scalded buckwheat and cook for 20 minutes to make a thick porridge and then leave to cool gently for 30 minutes
3. Then mix the egg yolks, half of the icing sugar, raisins, ground cinnamon and walnuts into the porridge and finally stir in the stiff egg whites beaten with the remaining icing sugar
4. Spread half of the batter into a baking dish lined with baking paper, top with the prunes and cover with the other half of the batter, place in a preheated oven at 160 °C (140 °C for hot air) and bake for 60 minutes.

Recommendation:

In season, prunes can be replaced with apples, apricots or fresh plums.