Crumb Cook (B’soff’ne Lies’l)

For the breadcrumb cake (B’soff’ne Lies’l), beat the yolks with the sugar until foamy, add the vanilla sugar, walnuts and breadcrumbs. Beat the egg whites until stiff, add to the mixture and finally fold in the flour.

Pour into a buttered steamer pan, place in a water bath and cook in a hot oven at 180°C for about 35-45 minutes. After cooling, portion, pour white or red mulled wine over it and serve the Bröselkoch.

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