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Hungarian chimney cake

Hungarian chimney cake


For the dough:

  • 200 g Bake-Free dough flour mixture
  • half a packet of baking powder (6 g)
  • a pinch of black salt
  • 4 g sweetener (1:10)
  • 150 g warm water
  • 30 g vegetable margarine, melted
  • 1 teaspoon vanilla flavoring


For lubrication and rotation:

  • coconut oil
  • cocoa powder, cinnamon
  • erythritol


Mix the dry ingredients to the dough. Put the margarine in a bowl and pour the specified amount of warm water with the vanilla aroma and wait until it melts. As soon as this is done, pour it into the flour and knead the dough thoroughly and leave it covered for 10-15 minutes. Divide it into exactly 3 equal parts and roll it into long, thin worms. Roll it up in a spiral shape onto 3 molds greased with coconut oil (a paper towel roll wrapped in aluminum foil) and twist it a little on the table so that the strips meet. Brush with coconut oil and roll in the cocoa-cinnamon erythritol. For me, it fit just right on a cookie sheet so that the edges of the balls were held by the sides of the form, but if you are not so lucky, just place the balls vertically in the form. Bake in a preheated oven at 180 degrees for 20 minutes.

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