I made the Kringle last night and as far as the batter, I dumped the flour into the pan of the water and margarine after it boiled [lactose free version of Earth Balance sticks] and mixed and beat it with a wooden spoon before I placed it in the mixer and added the eggs one at a time, with each one well incorporated before the next. It rose well in the oven but somewhat deflated [ like a Yorkshire Pudding ] when I took it out at the 1 hr mark. After cooling, I cut it open and there were some layers but not quite like the photo. They were mostly on the eggy wet side like a Yorkshire pudding. Did I over beat the batter ?

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