Milanese cake

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Milanese cake is another name for macaroon cake - a cake with a macaroon mixture . The sales name “ Mailänder Torte” can also be used for cakes with a filling of persipan raw mass , since this cake may not be offered as a “macaroon cake”.

preparation

A cake base is cut open and put together with jam and / or macaroon mixture, then decorations of macaroon mixture are sprayed on top and the cake is scorched . The empty spaces between the decors are then filled with warmed, liquefied jam. The edge of the cake is sprinkled with sliced ​​almonds. After the jam has solidified again, the cake can be cut.

history

Two different recipes appeared in German cookbooks of the 19th century under the name Mailänder Torte : On the one hand, a Milanese cake was described as a modification of a Viennese cake , in which stripped almonds, pounded with orange blossom and water, were added to the mass; the individually baked cake bases were put together with dissolved jam and then covered with a white glaze. On the other hand, a sponge cake (without any addition of marzipan or similar flavorings) was also called a Milanese cake .

Individual evidence

  1. ↑ Alphabetical glossary of specialist words from K to M and their explanations. Europa-Lehrmittel , p. 39 , accessed on May 29, 2019 .
  2. ↑ a b Josef Loderbauer: The confectioner's book in learning fields. Sample pages: Confectioner - a craft profession. In: www.handwerk-technik.de. Retrieved May 29, 2019 .
  3. ↑ Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 427 ( google.de [accessed on May 29, 2019]).
  4. ↑ Teubner, Christian., Wolter, Annette .: Baking pleasure like never before: the large GU picture baking book with the best baking ideas . Reprint of the orig. from 1984 edition. Gräfe and Unzer, Munich 2002, ISBN 3-7742-5626-8 , pp. 209 .
  5. ↑ Louise Seles Kowitz: Wiener cookbook . Lienhart, Vienna 1883, p. 342 .
  6. ↑ A. Cnyrim: Joh. Christ. Eupel's illustrated pastry chef . Bernhard Friedrich Voigt, Weimar 1879, p. 175 ( archive.org [accessed May 29, 2019]).