sheet cake

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Apple tart

As a sheet cake flat to cake together, on a baking tray baked. They can be sweet or savory (with toppings made from vegetables, meat and / or cheese).

Sheet cakes have an economic advantage over cakes and tarts baked in baking tins , as they use the entire baking surface of the ovens. For sheet cakes, there are several standardized sheet sizes according to DIN norms of 380–980 mm × 580 mm. Sheet cakes are available with a large selection of toppings, sprinkles or spreads such as crumble , almonds, fruit, fruit products , starch creams, preparations with poppy seeds, quark and the like. a.

All of them are cut cakes , the basis of which is sand , yeast or shortcrust pastry , in exceptional cases puff pastry , on which a topping is usually applied. For example, pizza dough is not only rolled out as a round flatbread, but also as a sheet cake.

Sheet cakes should only be cut after baking, when they have cooled down to the core, in order to obtain smooth cut surfaces.

Well-known variants

Cake from Hefefeinteigen are Eierschecke , apple , plum , rhubarb pie , bee sting , sour cream cake , butter cake , streusel cake u. a.

Sheet cakes with savory toppings are onion cakes , bacon cakes , pizza from the sheet, etc. a.

Sheet cakes with batter are for example Danube wave , rose cake, pound cake .

The Dutch butter cake is a sheet cake made from shortcrust pastry.

  • Onioncake

  • Danube wave

  • Savory sheet cakes

  • butter cake

  • Covered almond cake, butter cake, sheet cake

See also

  • Wahn , in the Alemannic language area
  • Tarte , in the French-speaking area

literature

  • Sharon Hudgins: Blechkuchen: Flat-out-good old-fashioned cakes , German Life, April 1, 2014, Volume 20, No. 6, p. 54, ISSN  1075-2382

Web links

Wiktionary: sheet cake  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ Duden | Sheet cake | Spelling, meaning, definition, origin. Retrieved July 19, 2019 .
  2. ↑ a b c d e Schünemann, Claus .: Learning fields of the bakery - production of practical theory textbook for professional training to become a baker . 2nd corrected edition Gildebuchverlag, Alfeld / Leine 2006, ISBN 978-3-7734-0165-6 , p. 31, 200 ff .
  3. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
  4. ^ Claus Schünemann: Learning fields of the bakery and confectionery -sale- . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 189 ( google.de [accessed July 19, 2019]).
  5. ↑ a b Treu, Günter .: Technology of the production of baked goods: specialist textbook for bakers . 10th, revised edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 270 .
  6. ↑ Claus Schünemann: Fine baked goods from masses. In: Learning fields of the bakery - production, specialist workbook part 3. European teaching materials , accessed on July 19, 2019 .
  7. ^ J. van Dam: De Dikke van Dam: van aardappel tot zwezerik , Nijgh & van Ditmar, Amsterdam, 2014.