Separate the egg for the simple strauben from firm dough. Mix the yolks with the cream, beat the egg whites until stiff and fold into the yolk-cream mixture. Stir in a pinch of salt and enough flour to make a slightly firmer dough. Chill the dough for about 30 minutes.
Roll out thinly on a floured work surface and cut into strips. Heat plenty of lard in a deep pan. Fry simple bunches in the not too hot fat until golden brown. Lift out, dab with kitchen paper and sprinkle with powdered sugar.
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