Ingredients

The following ingredients have 4 Servings
  • some Butter + Flour for the mold
  • 2 Eggs
  • pinch Salt
  • 60 grams White Flour
  • Parsley
  • fresh Dill
  • Basil

Instruction

  • For the start, grease your mold with some Butter and dust it with flour.
  • Chop your herbs fine. You can use a herb ratio of your choice. I like to keep the 3 herbs in a equal ratio.
  • Preheat your oven to 180 Celsius.
  • Separate your egg Yolks from the egg whites. Keep the yolks aside. Beat the Egg whites to a stiff snow.
  • Add the yolks and the flour to your egg whites and continue to add in the chopped herbs.
  • Fold everything carefully into the egg whites so that the fluffiness remains. Do not mix!
  • Place a good layer of the pastry mixture onto the previously greased and dusted mold and spread it evenly so that it had about 1 cm thickness and a smooth equal surface.
  • Pop it into the oven and bake it not more or less 10 minutes exactly!
  • Once finished baked, cut the schöberl into some forms. I chose the common diamond shape but you can cut them into squares too or triangles.
  • Place them into a clear soup just before serving.