Pfitzauf Rita Singler
Ingredients
(serves 6)200 g flour 1 3/5 cup
1 1/2 cup milk 13.5 oz
1 tbsp sugar
5 eggs
75 g butter 1/3 cup
1 dash salt
1 vanilla bean
Raspberry Sauce
500 g frozen raspberries
20 ml Raspberry Schnaps (optional)
2 tbsp raspberry syrup (eg Monin)
sugar as needed, powdered sugar
6 oven proof coffee cups or special Pfitzauf forms
500 g frozen raspberries
20 ml Raspberry Schnaps (optional)
2 tbsp raspberry syrup (eg Monin)
sugar as needed, powdered sugar
6 oven proof coffee cups or special Pfitzauf forms
Cooking Instructions Pfitzauf
- Mix flour, milk and salt until very smooth.
- Add eggs, sugar and the vanilla seeds plus the melted butter; mix well until it is smooth.
- Butter generously the forms or cups and fill in the dough until they are filled half.
- Bake it on 200 C or 375 F for at least 20 minutes.
- Leave oven door open for about 10 minutes, then take them out of the form and dust with powdered sugar.
- Add eggs, sugar and the vanilla seeds plus the melted butter; mix well until it is smooth.
- Butter generously the forms or cups and fill in the dough until they are filled half.
- Bake it on 200 C or 375 F for at least 20 minutes.
- Leave oven door open for about 10 minutes, then take them out of the form and dust with powdered sugar.
Raspberry Sauce - great for other desserts like pudding, or with ice cream.
- Place raspberries in a bowl and add some sugar, raspberry schnaps and sirup. Keep some for decoration. Let them defrost at room temperature.
- In using a sieve squeeze them through the mesh.
- If you don't have raspberries use raspberry jam. Per person 2 tbsp jam and mix with 3 tbsp warm water, add some raspberry schnaps and sugar.
- In using a sieve squeeze them through the mesh.
- If you don't have raspberries use raspberry jam. Per person 2 tbsp jam and mix with 3 tbsp warm water, add some raspberry schnaps and sugar.
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