Angel Eyes

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min





A cake recipe for all foodies:

Put all the ingredients for the dough in a wide form and knead with a mixer until smooth. Place in the refrigerator for 1 hour. Form about 25 small balls from the dough and place them on a baking tray lined with parchment paper. With the handle of a wooden spoon, make an indentation in the center of the dough balls. Dip the spoon handle in flour each time beforehand to prevent dough from sticking to it.

Stir the raspberry jam until smooth, fill into a piping bag with a small nozzle and squeeze into the indentation of the dough balls. Bake the cookies until light yellow.


180 to 200 °C , 2nd sliding rack v. U.

160 to 180 °C , convection oven

approx. 15 min.

Cool the angel eyes after baking. Melt cooking chocolate, dip only the bottom of the cookies in it, place on parchment paper. Dust the tops of the angel eyes with confectioners’ sugar. When the cooking chocolate has dried, layer the cookies in a tin, keep cooled.

of Hamburgische Electricitätswerke Ag

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