For the cream corners prepare a dough from flour, thea and cream. Put it in the refrigerator overnight.
Roll out the dough to a thickness of 1/2 cm and cut out squares. Place all four ends in the center and bake the Rahmecken in the oven until golden brown.
Turn the finished Rahmecken still in a bowl in the powdered sugar.
Preparation Tip:
A simple cream corner recipe!