Lemon Balls

Sift the flour. Boil water with fat and salt. Add the flour to the saucepan all at once and stir until a dumpling is formed. A white coating will form on the bottom. When the coating has formed, remove the saucepan from the stove.

Cool the dumpling a little in a baking dish. Fold in the eggs one by one. Preheat the electric stove to 175 degrees. Grease a baking tray and dust lightly with flour.

Put the dough into a piping bag with a large nozzle and pipe rosettes about the size of a nut onto the baking tray. Leave 2 to 3 cm space, as the pastry will rise strongly. Bake on the middle shelf of the oven for about 30 minutes (gas: level 2), then cool well.

Soak the gelatine in cold water for 10 min., drain, and let it slowly melt on the kitchen stove at the lowest temperature. Stir the lemon yogurt in a baking bowl until smooth. Level the gelatin with 1 tbsp yogurt, then stir the gelatin into the remaining yogurt. Whip the whipped cream with the vanilla sugar until stiff. When the yogurt begins to gel, stir in whipped cream.

Pipe the lemon cream into the balls with a small smooth nozzle of the piping bag or possibly cut the balls open before filling.

Mix a frosting (see separate recipe). Decorate the lemon balls with it. If you like, you can also use the icing to form a pyramid.

Tip: Use creamy natural yogurt for an even finer taste.

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