Grillage cake

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Grillage cake

Grillagetorte (also Grillaschtorte ) is a cake , the soil and filling Grillage is added. Different types of grillage cakes are known regionally.

Grillage is the Austrian term for crushed brittle or roasted almonds, which appeared around 1800 in the Austrian kitchen language in the spelling Griliasch . The French term grillages d'amandes can be traced back to 1757 as a technical term used by confectioners .

Written references in the literature show the distribution of grillage cakes in Bohemia (1839) and Bavaria (1890). On the Lower Rhine, it only becomes tangible at the beginning of the 20th century.

Regional variants

Germany

In Germany, grillage cake can be a cake that is filled with mocha cream , nougat cream or ganache . The base consists of grillage mass - a Viennese mass to which crushed brittle or roasted almonds are added. It can be both a frozen, filled with cream meringue pie and one with butter cream -filled sponge cake to be. What the cakes have in common is the use of grillage , a brittle-like mass made from melted sugar, chopped nuts and almonds.

The preparations can differ. The ingredients are mostly sugar, egg white, butter, chocolate and nuts. In addition to meringue , layers of whipped cream are often used, under which chocolate chips or brittle can also be placed.

In the Cologne area and on the Lower Rhine , grillage cake is a semi-frozen cake that is traded regionally under the name Eissplitterorte or Havana cake. It consists of a brittle base on which another meringue base lies and which is covered with flavored cream, which is folded in with whipped eggs, couverture and meringue pieces. The egg mixture that has been put through it takes away the hardness of the frozen cream. The cake is covered with brittle or shaved couverture. It is widespread in a large and sharply defined area on the Lower Rhine and in the Cologne area and is practically unknown outside of this area in the Rhineland . Grillash cake is a synonym for the Lower Rhine-style grillage cake .

Austria

In Austria, the grillage filling consists of hazelnuts roasted in icing sugar and a little butter, which are ground after cooling and folded into the cream. The cake base is baked from Viennese mass with chocolate and finely grated almonds and divided into three. The cake bases and surface are coated with the grillage filling, then sprinkled on top with coarse grillage.

literature

  • Andreas Storz: "... with cream, please!" - feasting - licking - slurping in Krefeld yesterday and today; Pictures, stories and recipes. ISBN 3-938256-28-1 .

Individual evidence

  1. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  2. ↑ Heinz Dieter Pohl: The Austrian kitchen language: a lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verl, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 70 .
  3. ^ The Graz kitchen language around 1800. sosa2.uni-graz.at, accessed on July 23, 2019 .
  4. ^ Société des Gens de Lettres: Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers : Fo - Gy. 7 . Briasson, 1757, pp. 947 ( google.de [accessed on 23 July 2019]): “Grillage, en termes de confiseur, est un ouvrage á qui l'on donne ce nom, parce que l'on le laisse un peu roussir sur le feu. On fait grillages d'amandes, etc. "
  5. ^ Maria A. Neudecker: The Bavarian cook in Bohemia. Kronberger and Weber publishing house, Prague, 1839, p. 453.
  6. ↑ The South German Kitchen from its current point of view with consideration of the tea and an appendix on modern serving according to metric measure and weight calculated for beginners as well as for practical cooks . 21st revised and enlarged edition. Styria, Graz 1890. - archive.org , p. 689.
  7. ↑ a b c d SPECIALTIES: Our sweetness. on derwesten.de Neue Rheine Zeitung. dated December 12, 2007
  8. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  9. ↑ Berliner Kraft- und Licht AG and the main advice center for electricity application eV (ed.): The electric cooking. 45th edition. 1986, p. 470.
  10. ↑ Food Lexicon . P. 737
  11. ↑ Marita van Koeverden-Göbel: Grillage cake (recipe). In: weekly paper for agriculture and rural life. June 7, 2017. Retrieved April 20, 2019 .
  12. ↑ Eveline Kracht: Very first cream: Café Zimmermann. In: Kölnische Rundschau. November 19, 2007, accessed April 20, 2019 .
  13. ↑ Peter Honnen : Everything cocoa? - Words and word stories from the Rhineland . Greven Publishing House. Cologne 2008, ISBN 978-3-7743-0418-5 , p. 89 ff.
  14. ↑ Claus Schünemann: Technology of baked goods production - cakes and desserts . Ed .: Europa-Lehrmittel . 11th edition. Haan, ISBN 978-3-8057-0761-9 , pp. 3–4 ( europa-lehrmittel.de [PDF; accessed on July 23, 2019]).
  15. ↑ Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 559-560 .