Cenci

Dessert Cakes

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Make a stiff dough with ½ lb. of flour, the yolks of 2 eggs, and 1 whole egg, 1 tablespoon of sugar and 2 tablespoons of either brandy or white wine. Knead well and when quite firm roll out the paste on a floured board and cut into strips or ribbons. Tie each strip carefully into a bow or rosette, and fry in a deep pan of hot oil. Remove when a golden colour and sprinkle with icing sugar.