Brown Cake
Brown cakes are popular biscuits in northern Germany and Scandinavia , which, like other cookies , can be stored well in airtight cans. They are often made from a mixture of wheat and rye flour with potash and seasoned with honey , syrup , cloves , cinnamon and allspice . In their round shape, they are called Heligoland nuts .
Hamburg brown cakes are flat, rectangular biscuits that are baked until crispy with lots of beet syrup and gingerbread spices.
The recipe was developed by Johann Georg Kemm in the Altona pastry shop and bakery Kemm , Lange Straße 10, in 1782 and remained in the family until 1889. Karl Kemm transferred the recipe utilization and the business to Heinrich Flentje, who in 1903 set up a cake factory in Lokstedt near Altona on Lokstedter Steindamm, thus giving the Kemm brand the leap from a craft to an industrial company. The family changed its name to Flentjesche 1994 JG Kemm GmbH and was including prescription and naming rights Kemmsche cake to the Wilhelm Gruyter GmbH & Co. KG sold in Krefeld.
On October 1, 2015, the Kemmsche Kuchen brand was sold by Wilhelm Gruyters GmbH & Co. KG to Kemm 1782 Hamburg GmbH .
See also
Individual evidence
- ↑ Sebastian Husen: Brown cake. In: Franklin Kopitzsch , Daniel Tilgner (Ed.): Hamburg Lexikon. 3rd, updated edition. Ellert & Richter, Hamburg 2005, ISBN 3-8319-0179-1 , p. 83.
- ^ Hamburger Abendblatt: New start for Kemm'sche cake .
