butter cake
Butter cake or sugar cake (in Mecklenburg and Westphalia also flat cake ) belongs to the "fine baked goods" and is a sheet cake made of yeast dough with a layer of butter pieces and sugar . After baking, the butter flakes form the typical hollows on the dough. Often, roasted almond flakes or chopped nuts are sprinkled on the cake. Occasionally the cake is also given cream or fruit fillings.
Butter cake is a popular part of the North German coffee table, just as it is known in Denmark. In southern Germany it is part of the home kitchen and is also offered in coffee houses . In Lower Saxony and Westphalia the butter cake is also an integral part of all important family celebrations: it is served for christening, confirmation, weddings and funerals, and is therefore sometimes referred to as joy and sorrow cake or funeral cake . The similar but different boterkoek is eaten in the Netherlands .
Regionally, butter cake is sprinkled with a sugar and cinnamon mixture instead of just sugar, and in Mecklenburg it is seasoned with cardamom .
According to the guiding principles of the German Food Book, butter cakes must contain at least 30 parts of butter or corresponding amounts of pure butter fat or butterfat per 100 parts of ground cereal products and / or starch combined in dough and level . It must not contain other fats (except separating fats). A cake that does not meet this requirement (for example because it was wholly or partially prepared with margarine instead of butter) may be sold as a “sugar cake”, for example.
Individual evidence
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
- ↑ Food Lexicon .
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section II 11
- ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 271 ( limited preview in Google Book search).