Chocolate apron cake with icing sugar

Name: Chocolate apron cake with icing sugar
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 100 g Butter; 200 g Flour; 2 TABLESPOONS Cocoa powder; 30 g Sugar; 1 TABLESPOON ripened cream; 1 TABLESPOON Rum; 1 egg (size M); 1 l oil for frying; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

100 g Butter
200 g Flour
2 TABLESPOONS Cocoa powder
30 g Sugar
1 TABLESPOON ripened cream
1 TABLESPOON Rum
1 egg (size M)
1 l oil for frying
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Cut butter into pieces. Knead flour, cocoa, butter, sugar, sour cream, rum and egg with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes
2
Roll out the dough on a floured work surface to a thickness of approx. 2 mm. Cut into long narrow rectangles (13 x 2 cm) with a serrated dough wheel. Cut an approx. 7 cm long slit in the middle of each strip. Pull one end of the strip through the slit to a skipper's knot
3
Heat the oil in a pot (approx. 160 °C). Fry the apron cake in portions for about 3 minutes. Take out and drain on kitchen paper. Dust the apron cake with icing sugar and serve lukewarm or cold
4
Waiting time approx. 30 minutes