Schneeball (pastry)

A snowball, often called snowballs, is a shortcrust pastry, which is mainly in the area around Rothenburg ob der Tauber has a great reputation. It owes its name to its spherical shape and the traditional decoration with icing sugar. Snow bale has a diameter of about eight to ten centimeters.

History

For at least 300 years, the Schneeballen especially in the Hohenlohe and Franconian are known and extremely popular. Were they once served primarily on special occasions such as weddings, the round pastries can be purchased around Rothenburg ob der Tauber in most bakeries, patisseries and cafes today. In the city itself there are even companies that specialize in the production of snowballs and make these available in ever new variations. In addition to the classic, dusted with powdered sugar snowballs can be found there also with chocolate and nuts -coated and filled with marzipan creations. For tourists, the snowballs are a popular souvenir.

Production

The basic ingredients of Schneeballen usually include flour, eggs, sugar, butter, cream and plum brandy. In order to obtain the characteristic shape, uniform strips are cut in the sheet dough by means of a serrated Teigrädchens. Subsequently, a wooden spoon, for example, so threaded into the dough that alternately is a strip above the dipper and positioned below. Finally, the spoon is lifted and slowly removed by the dough is gently formed into a loose ball. With special pliers - also called snowball iron - the bale is then immersed in boiling fat and fried golden brown. Still warm you roll it in powdered sugar or granulated sugar.

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As the snowball is a dry, the biscuit -like cake, he has a very long shelf life. Up to eight weeks, it can be stored without cooling is necessary.