Glass cake

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Baked glass cake in a sealed glass

A glass cake (also called wake cake or cake in a jar ) is a cake that is baked in a mason jar in the oven . As a result , it can be kept for several months , similar to what is cooked in .

preparation

Any sponge cake batter , but any muffin and bread batter is also suitable , is mixed according to the recipe. A mason jar is then half filled with the prepared dough. Please note that the dough rises when baking. The cake is now baked in the open glass in the oven according to the recipe. After baking, the jar is immediately sealed while it is still hot. Due to the negative pressure created during cooling , the seal remains tight and the cake can be kept for a long time due to the heating that has taken place.

Another possibility is to close the jars after filling in the dough and then to heat them in a boiling pot , i.e. in a water bath, at 100 degrees. In this way "baking" and preservation are carried out at the same time. However, with this method no "crust" forms on the cake and the taste is less intense. But such cakes should be particularly digestible for certain digestive diseases.

Cakes in a jar are often baked in mason jars, as these jars are particularly suitable for the process, but they must be tapered, so-called tumble jars, from which the cake can be taken. The (wake-up) process itself was invented after 1880 by the Gelsenkirchen chemist Rudolf Rempel and patented on April 24, 1892. After his younger brother, a manufacturer in Plettenberg, sent the first glasses, Johann Carl Weck took an interest and bought the patent in 1895. Together with Georg van Eyck, he founded the company J. Weck u. Co. (today J. Weck GmbH and Co. KG).

The word creation "einwecken" was officially included in the Duden as early as 1907. Apparently the cake in a jar was invented at this time, because in 1909 a certain Ms. M. Herding reported in a magazine published by the Weck company about cakes in a jar. Soon after, readers of the magazine were invited to enter a competition with recipes for glass cake. An instruction book from the Weck company from 1941 contains recipes for glass cakes.

American food scientists point out, however, that the process without the addition of preservatives is dangerous and that bacteria already present in the dough can cause botulism , for example when the product is consumed .

Individual proof

  1. J. Weck & Co. (Ed.): Weck-Einkochbuch. Instructions for safe and correct boiling, Augsburg 2004, pp. 117–118.
  2. 100 years of Weck-Glas. Retrieved October 5, 2014 .
  3. ^ M. Herding: The baking in the alarm clock, in: Die Frischhaltung, 8th year, issue 9, January 1909 pp. 211-213 and issue 12, April 1909, p. 273 (competition).
  4. Weck - Cook in advance. 14th edition 1941, p. 115. Online at: https://digital.blb-karlsruhe.de/kochbuecher/content/pageview/3299564
  5. Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D. Canning breads and cakes? 2000: University of Georgia, College of Family and Consumer Sciences. FDNS-E-75. (No longer available online.) Archived from the original on August 29, 2017 ; accessed in 2000 . 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. @1@ 2Template: Webachiv / IABot / nchfp.uga.edu