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Mix whipping cream, eggs, salt, baking powder, and flour together to form a dough. Knead into a ball.
Wrap the dough and refrigerate for a few hours.
Roll out the dough thinly for a crisp rollkuchen or leave it thicker for a softer texture.
Cut the dough into strips and then into rectangular shapes. Make slits in the middle of each piece to prevent it from puffing up while frying.
Heat Canola Oil in a large pot.
Fry the rollkuchen until golden brown and crispy.
Serve with Cold Watermelon and Rogers Syrup.