Fasnachtskuchlein
We've always pronounced the name of these Swiss Cakes something like Foznogelties. The translation for Fasnachtskuchlein is "carnival cakes" and they're a traditional treat in Switzerland at carnival time. Some of my ancestors are from Switzerland and this recipe has been passed down through the family. I hadn't eaten them since I was a little girl, and this year Lisa, Mom and I invited Grandma Jensen to come to Twin Falls and show us how they're made. We enjoyed spending time together, cooking, and eating! Thanks so much Grandma!!
12 large eggs (15 if small)
Salt
Flour
Sugar
1 can Crisco (3 pound)
Melt butter in microwave or on stove.
Beat eggs well.
Add cooled melted butter.
Add little salt and some flour to make dough.
Mix together.
Take a bit of dough and roll out thin. Lay out on a sheet so they don't stick to the counter.
Fry in Kettle of boiling Crisco.
Sprinkle with sugar while wet.
Makes approximately 30 cakes.
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| I think I promised someone that I wouldn't put her picture on the blog, but you ladies all look lovely! |
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| Measuring and mixing. |
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| Laying out on a clean sheet to dry before cooking. |
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| The finished product- enjoy! Because of the high fat and sugar content you probably wouldn't want to eat these more than once a year, or decade- ha! |
Swiss Cakes (Fasnachtskuchlein)
2 cups cream or 1 pound butter 12 large eggs (15 if small)
Salt
Flour
Sugar
1 can Crisco (3 pound)
Melt butter in microwave or on stove.
Beat eggs well.
Add cooled melted butter.
Add little salt and some flour to make dough.
Mix together.
Take a bit of dough and roll out thin. Lay out on a sheet so they don't stick to the counter.
Fry in Kettle of boiling Crisco.
Sprinkle with sugar while wet.
Makes approximately 30 cakes.
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