Cream slices

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Cream slice is the name given to the individual pieces of cake in a rectangular vanilla cream cake. It consists of two to three puff pastry sheets filled with cream, which are dusted with powdered sugar (glazed in Switzerland).

Loan word cream cuts

The German loan word Cremeschnitte in the Hungarian spelling krémes goes back to the time of the Austro-Hungarian Empire between 1867 and 1918, as kremšnita it was also adopted in the Bosnian , Croatian and Serbian languages.

Austria

Cream slices, Lower Austria

The modern recipe name Cremeschnitte had around 1800 Grätzer "very latest cookbook for meat and Fasttäge" nor the term "Kreem with biscuit dough," the recipe corresponded to a pie with a sweet cream made with flour, sweet cream , eggs and debris from Limonien filled .

In her cookbook from 1856, a housekeeper at the Wiener Schottenstift described the cream slices consisting of two butter dough sheets that were filled with a vanilla cream made from cream, egg yolks, flour and egg whites and then baked. Then the cake was divided and sugared.

In Austria today, cream slices are a pastry made from two butter dough sheets filled with cream. For the cream slices, a puff pastry is made from butter, flour, water, a little rum, vinegar and salt, possibly an egg yolk, from which two sheets of pastry the size of the baking sheet are rolled out and baked. After cooling, one of the leaves is pre-cut into eight centimeter wide strips. Then the whole leaf is coated with a cream of cream , eggs, sugar, vanilla and gelatine and covered with the strips of the other leaf, the underside turned up. The cover sheet is covered with icing sugar . After the cream has completely set, the cake is divided into slices.

Romania

Blejska kremsnita, Slovenia

For the Romanian Cremschnit , a mass of margarine, sugar, eggs, flour and rum or rum flavoring is traditionally baked in an enamelled form in the oven. Since it is difficult to determine the right time to remove the pastry, puff pastry is now often used as the base and lid for reasons of convenience.

Slovenia

Blejska kremšnita (or kremna rezina ) is a gastronomic specialty of the Slovenian city of Bled . At the beginning of the 20th century, the son of a baker Ravnik is said to have brought a notebook with various pastries from his travels as an apprentice in Austria and Germany. Istvan Lukacevic, who came to Slovenia from Vojvodina after World War II , invented the Bled cream cake. In the Ravnik bakery, he learned to make every pastry from the notebook. Later he worked in the pastry shop of the Hotel Park, where he had the idea of ​​replacing a cream cake with the name "Saminita" because it was felt to be too sweet and too heavy. He smeared vanilla cream on a cake sheet, drew a thin layer of whipped cream over it, covered it with a second cake sheet and sprinkled it generously with powdered sugar.

Switzerland

Swiss cream slices

In Switzerland, a classic cream cake consists of three layers of puff pastry strips with two layers of vanilla cream or vanilla-flavored mascarpone in between, with a lemon icing on top. In French-speaking Switzerland , the cream cake is called mille feuille .

Web links

Commons : Cream Slices  - Collection of images, videos and audio files

Individual evidence

  1. ↑ Juan Manuel Hernández-Campoy, Juan Camilo Conde-Silvestre: The Handbook of Historical Sociolinguistics . John Wiley & Sons, 2012, ISBN 978-1-118-25726-5 , pp. 280 ( google.de [accessed on February 5, 2019]).
  2. ↑ Aneta Stojic, Marija Turk: German-Croatian language contacts: historical development and current perspectives on the lexical level . Narr Francke Attempto Verlag, 2017, ISBN 978-3-8233-0020-5 ( google.de [accessed on February 4, 2019]).
  3. ↑ Emina Pirkić: language contact German - Bosnian, Croatian and Serbian . In: University of Vienna (Hrsg.): Diploma thesis aspired academic degree Magistra of Philosophy . Vienna 2013.
  4. ↑ The very latest cookbook for meat and fasting days. In: In the publishing house by Christoph Penz Company: Millersche Buchhandlung. sosa2.uni-graz.at, p. 34 , accessed on February 5, 2019 .
  5. ↑ Maria Anna Busswald: The very latest cookbook for meat and fasting days ... Zweyte ... verm. Ed . Tusch, 1804, p. 158 ( google.de [accessed on February 7, 2019]).
  6. ↑ Katharina Schreder: Practical cookbook with 962 cooking rules and 46 menu sheets: dedicated for beginners . Mechitharists, 1856, p. 168 ( google.de [accessed on February 5, 2019]).
  7. ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 569 .
  8. ↑ Silvia Jurcovan: Carte de Bucate . 2nd Edition. Humanitas, Bucharest 2016, ISBN 978-973-50-5421-2 , p. 326 .
  9. ^ Janez Bogataj: Taste Slovenia . Darila Rokus doo / Rokus G, 2007, ISBN 978-961-6531-39-9 , p. 272 ( google.de [accessed on February 4, 2019]).
  10. ↑ tv5monde.com