Separate egg yolks and egg whites. Beat the egg yolks and sugar until foamy. Beat the egg whites with a pinch of sugar until stiff, carefully fold into the yolk-sugar mixture with the breadcrumbs and fill into a previously greased and sprinkled with breadcrumbs form (or 4 similarly treated ramekins). Bake the Schober in the preheated oven at 180 °C until golden brown and can be pierced with a needle without the dough sticking to it. In the meantime, whip the must with yolks, powdered sugar, cornstarch and spices over hot steam until frothy and serve together with the still warm cake as a “Mostschober”.
Preparation Tip:
Fearless when it comes to cholesterol can also omit the cornstarch when preparing the must foam and instead simply beat half a dozen yolks with sugar. In any case, the result tastes tempting.
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