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Appearance A deep fried cake covered in powdered sugar and occasionally other sweets.
Difficulty 3/10 (0-Easiest)
Creator Calemberger chefs
Class Commoners
  • Two eggs
  • One cup of water
  • Three cups of flour
  • Half a teaspoon of vanilla
  • One fourth cup of raw sugar
  • Oil for deep frying
  • One cup of milk
  • Two cups of powdered sugar
  • Chocolate syrup

A rather common dessert for festivals and carnivals, Grösglockner is popular for partiers and other such people because of how easy it is to bake. It’s a deep fried pastry topped with confectioner’s sugar and usually includes a chocolate drizzle and chopped fruits like raspberries on top. There tends to be minor variations between the toppings, but they typically center around excessive sweetness; while the people of Calemberg may be considered solemn conservatives, it cannot be said that they do not have a sweet tooth. The list of ingredients is similar to that of a regular cake, differing only in amounts.


Grösglockner was concocted by carnies in an effort to make a dessert that was fun to eat, had readily available ingredients, and could be stored for later use around the year 200 AC. It was cost-effective and used minimal ingredients per cake since a large amount of batter was prepared ahead of time and stored into a bottle with a spout. This was poured into cooking oil to fry, allowing interesting designs to be made. The only downside was that it was unbearably greasy, which was luckily solved within a few years with a profusion of powdered sugar. This wicked the oil from the fare and added to the overall look. With the advent of the Regalian Pessimism, the dish spread rapidly through the celebrations of the lower classes where it has remained popular to this day.


To start, beat the liquid ingredients together in a large bowl. Begin with the eggs, then stir in the water, vanilla, and milk slowly. Avoid bubbles in the mixture if at all possible. Then stir in the rest of the ingredients, save for the toppings. Pour the batter into a bottle with a funneled spout and let rest. Fill a pot with cooking oil and turn the stove to high heat. When it reaches a high enough temperature, prepare the batter bottle. Hold it a few inches above the oil and squeeze to discharge until empty. Move the funnel in circular motions, being sure to watch the cake’s color. When it reaches a golden brown, flip it to fry the other side. Remove and place onto a paper towel. Sprinkle with confectioners sugar, adding other optional toppings.


  • The cake is a tangle of doughy strands, sometimes done haphazardly, sometimes arranged in intricate designs. The golden brown of its body is covered in mounds of powdered sugar and can be accentuated with other toppings.
  • The dish tends to smell of freshly baked bread and lightly of whichever oil it was fried in.
  • Without toppings, Grösglockner is expectedly bland, like plain bread. The outside tends to be somewhat crunchy, with a fluffy inside. Practically all of the flavor comes from the toppings.


  • Surprisingly enough, this dessert is a bit healthier than the rest. Despite being loaded with oils, the high temperature at which it’s cooked allows for rapid expansion, resulting in an aery texture and less sugar in each bite.
  • Grösglockner is occasionally called “funnel cake” by those who have a hard time pronouncing the thoroughly Wirtem word.
  • The pastry has been found at nearly every Regalian Fair since 200 AC, mostly as a result of its heavy sweetness and enjoyable taste.

Writers romeowo
Processors HydraLana, JennaLikesCoffee, Aespair
Last Editor Firefan96 on 12/7/2021.

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