Flatbread (dish)

This article describes flat cakes in general. As in parts of Eastern cakes tarts designated as outlined in Article tart described.

Belgian rice cake

A flatbread (plural flatbread ) is a filled round cake .

Rice cake

The Belgian rice pancake is a culinary specialty from the Verviers area in Belgium , which is also very popular in the German border area, primarily in the Aachen region , and in the Dutch province of Limburg . It is a yeast dough with a filling made of rice pudding , which is baked in a flat pan.

The day before, you cook rice , milk, sugar and vanilla pods, possibly also some cinnamon, to make rice porridge that is not too firm. The next day you prepare the filling mass with this porridge and a few eggs. This is placed in a flat cake tin lined with a thin, fatty, sugarless yeast dough layer. After baking, the cake is left to cool and served pure or with fruit sauce or with compote .

For a long time, the nutritious little rice patties were part of the daily standard provision of the cyclists in the Tour de France .

Pear flatbread

Pear flatbread or black flatbread (in the Rhineland also Schwatze Flaam or Spießfladen) is a culinary specialty from the western Rhineland to the Meuse , the Hunsrück.It is a yeast dough base, which is made with a pulp of dried pears or apples, which if necessary with water boiled, sweetened and seasoned, stuffed and then baked. The pear flatbread known in Toggenburg in eastern Switzerland, which is doused with cream, is known as Schlorzifladen .

In Eschweiler (Germany) as well as in the area around Eupen and Limbourg in Belgium this flatbread is or was a traditional funeral cake .

Apricot cakes

The apricot flatbread is a culinary specialty from the Limburg ( vlaai ) and the German border area, primarily in the Eifel-Ardennes region. It is a yeast dough with a filling of boiled apricots that is baked in a flat pan.

As a variant, there is a grid made of dough strips and granulated sugar on top . In the Lower Rhine region, these flat cakes are called "Appeltaat", "Aprikusetaat" etc. in the dialect, which is now incorrectly translated as cake , but was originally taken from French tart in the French era .

More fresh fruit patties

Instead apricots also are cherries , apples - compote or rhubarb used. With cherry flatbread, there is a topping of streusel . In addition, there is also the variant with plum compote and pastry stripes in East Belgium.

A special variant is the strappy apple, which is mainly used in the Cologne area, with an applesauce filling and a grid of stripes of pastry with granulated sugar. This cake is now often also available with an apricot, cherry or rice pudding filling.

More names and history

In southern Hesse earlier was cheesecake as a pancake ( Rhine Franconian : Flååre ), respectively. In the St. Gallen dialect , flatbread, whether sweet or salty, is a flan . In the Netherlands and Belgium, this type of cake is commonly advertised as " Vlaai " (literally translated: flat bread ).

See also

• Cheese pancakes

Individual evidence

1. ↑ See Annemarie Wurmbach: Kuchen - Fladen - Torte: A verbal and expert research. In: Zeitschrift für Volkskunde , Volume 56, 1960, pp. 20–40.
2. ↑ Recipe for "Hunsrücker Beereflare" (pear pancakes) ( Memento of the original from July 2, 2013 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. 
3. ↑ Früchtewähen / Gâteaux aux fruits / Torte di frutta in the database of Culinary Heritage of Switzerland