Cream Puff Pastry

For the cream puff pastry, first beat the yolks with the powdered sugar until fluffy. Slowly beat in the oil and stir in the sour cream. Add a little grated lemon zest.

Beat the egg whites with a pinch of salt until stiff. Mix the flour with the nuts, baking powder and cocoa powder and add alternately with the snow. Flavor with a dash of rum to taste.

Grease a cake pan with butter and sprinkle with flour. Pour in the mixture and bake in a preheated oven at 180 °C for 50-60 minutes. Take out, let cool and sprinkle with powdered sugar.

Serve with whipped cream as a garnish.

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