Bremer Klaben
Bremer Klaben is a large, stollen-like cake made from heavy yeast dough with raisins . It is one of the traditional specialties of Bremen cuisine ; the name "Bremer Klaben" is a protected geographical indication under European law.
description
Characteristic for the Bremer Klaben is a very high fat and fruit content, a special seasoning with cardamom and its size and shape. It is made from a heavy yeast dough that is particularly rich in fat , which is made indirectly (with pre-dough). The ratio of fruit to batter is approximately 1: 1, with the fruit definitely including sultanas, orange peel and lemon peel . Furthermore, almonds , vanilla , lemon zest and cardamom mandatory. In contrast to the Stollen, the Klaben is basically not shaped by hand, but always baked in large rectangular shapes with a dough weight of 5 to 6 kg dough per piece, which gives it a long, flat shape and the cut slices are approximately rectangular. After baking it is glazed with ice cream , but not sugar-coated.
Protected designation
Since 2009 the name "Bremer Klaben" has been registered as a protected geographical indication under European law. It may only be used for products that were manufactured in Bremen and a precisely specified neighboring area as well as in Bremerhaven and Verden . There is no further protection under trademark law.
See also
literature
- Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 108-109 .
Web links
- Bakers' Guild Bremen : The Bremer Klaben . In: baecker-innung-bremen.de
- Undine Zeidler: Klaben and Stollen: Two winter brothers from north and south . In: Wümme-Zeitung of December 6, 2012
- Bremer Klaben . In: backen-wie-die-profis.de (PDF; 256 kB)
Individual evidence
- ↑ a b Entry on Bremer Klaben in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .