New Year Cake Baked with East Frisian Tea

Boil the East Frisian tea, observing the infusion time of about 10 min. Drain the tea into a saucepan, add the candy to this tea form. Leave on low heat for about one hour so that the candy dissolves completely.

Melt the butter in another saucepan and cool all the ingredients. Put the tea candy mixture in a wide dish and fold in the butter. Add a little cardamom, a little anise and ½ tsp salt and stir.

Let this dough mixture stand at least one night, the dough must flow slightly creamy from the spoon.

Preheat the New Year’s cake iron or the waffle iron and rub it with greased bacon. Pour the creamy batter into the iron with a large tablespoon and wait about 1 minute, then carefully remove it with a pointed object and on the spot fill the iron with a new spoonful of batter, then very quickly shape the batter platelet into a bag with your hand.

The first parts are always to try and therefore necessary for immediate consumption. To test the consistency of the dough and spices, a little tea can be added each time as needed, or, in case the dough is too thin, a little more flour.

The next step is to turn the wafer into a sack: be careful, the dough will harden very quickly and can no longer be turned. Here it is advantageous to be in pairs, because the removal, refilling and turning of the Rullerkes or The New Year’s cake.

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