Shrapnel
Shrapnel
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A sweet pastry that is traditionally made from the segments that arise in the manufacture of cakes and Swiss rolls is called shrapnel (rarely climbers ) . Depending on the recipe, these leftovers are mixed with buttercream , cocoa and rum and stacked on a short pastry or waffle base about 10 cm high and then coated with couverture or dipped in liquid chocolate . The shrapnel, traditionally prepared in southern Germany, is not mixed too finely. Instead, larger pieces such as raisins and cherries remain in the pastry, giving them a slightly more grainy consistency.
Due to the way it is made, the filling of a shrapnel can vary greatly, but these fluctuations are desirable and give this pastry its special character. Since the leftovers required for production are only available in traditional confectionery shops , there are also recipes for shrapnel that do not contain leftovers and replace them with specially baked biscuits, nuts or similar.
Other names
In Berlin the shrapnel is also known as chopping stick, in parts of the GDR it was known as punch mountain. Due to the war semantics of the term, a renaming of the pastry to "Bärenhaufen" was considered in the 1950s, but was rejected again. For this reason it is still sold in some bakeries today under other names such as Bergspitze or Schokospitz .
