Lard grapes
Lard cakes or lard cakes are small fried pastry pieces made from yeast dough . For this purpose, diamond-shaped pieces are cut from the rolled out dough, which then bulge into a pillow when baking. Before serving, they are usually sprinkled with powdered sugar. Despite their name, like all lard biscuits today, they are baked almost exclusively in vegetable fat. As fat-baked yeast pastries, lard cakes are among the donuts .
Lard cakes are a typical fair offer and are mainly consumed in winter; like other types of donut, they are eaten regionally, especially on Carnival . In some places, however, they are available all year round, sometimes in permanently installed snack stands.
There are numerous regional names for this product:
- Striezel (Franconia), otherwise a completely different type of pastry (→ Striezel )
- Mutzen (Potsdam, Lübeck), otherwise an outwardly similar pastry (→ Mutzen ), but not made from yeast dough
- Kräppelchen (Saxony), derived from "Kräppel", Krapfen (→ Berlin pancake )
- Fasnachtsküchle (Southwest Germany), but not to be confused with the Swiss Fasnachtskiechli
- Kilwiküchle ( Black Forest ) are a special regional subspecies of fat Baked which mainly Kirchweih (Swabian Kilwi be eaten each) on 3 October weekend. The dough consists of flour, eggs, whipped cream and salt. They used to be an essential part of the Kilwi feast for farmers who were happy to see the harvest finished and they were just as much a tradition as the Kilwi fire.
Web links
Commons : Fasnetsküchle - collection of images, videos and audio files
Individual evidence
- ↑ Kilwi ( Memento of the original from October 28, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. "On the Kilwi, the farmers celebrated the end of the harvest year for three days"
