Tafelspitz Broth

1. The morning of the invitation: clean the carrots and leeks, rinse, divide into fine strips. Heat oven to 175 °C. Separate eggs. Cream butter with egg yolks. Season with nutmeg and salt. Whip egg whites until stiff. Fold parsley, whipped cream, then flour and finally snow into the butter mixture.

2. spread the dough on a baking tray covered with parchment paper (1 cm high), bake in the oven for about 20 minutes. When cool, divide into lozenges.

3. to serve: heat clear soup. Cook carrots and leek for 5 minutes. Divide soup sponge evenly into soup plates. Pour on clear soup. Serve sprinkled with herbs.

Fixed variants: Soup sponge cake 3 times differently This is how you add color to the soup: Divide the sponge cake mixture into thirds. Mix 1/2 of it with 2-3 tbsp. finely grated Parmesan, 1/2 with tomato cubes, remaining third with chopped herbs. Bake separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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