Poppy seed cake
Poppy seed cake is a generic term for various types of cake that have in common that they contain seeds of blue or gray poppy seeds , either in the batter or in the form of a topping or filling. Poppy seed cake is a traditional component of numerous Central and Eastern European regional cuisines, including Polish , Silesian , Bohemian , Austrian and German cuisine.
According to the baked goods systematics published by the German Agricultural Society for the Federal Republic of Germany, poppy seed cake filled or topped with a poppy seed paste contains at least 60 parts poppy seed paste per 100 parts dough. If, on the other hand, the poppy seeds are incorporated directly into the dough, the minimum proportion is 12 parts poppy seeds per 100 parts dough.
Poppy seed cake with fillings and toppings
Preparation of poppy seed paste
To prepare a poppy seed filling or topping, poppy seeds are first ground (also called squeezed), for which special poppy seed mills are available. The characteristic tart poppy aroma is only released when the seed coat is broken open. The ground poppy seeds are boiled with milk and sugar and bound by adding starch, wheat semolina , breadcrumbs or eggs. The filling can be refined with spices, rum, crushed almonds, marzipan and candied fruit or dried fruit .
The minimum proportion of poppy seeds in a poppy seed filling is, according to both the German and Austrian food books, 20% poppy seeds with a commercially available moisture content.
To grind the poppy seeds you need special tools and a lot of time. In addition, freshly ground poppy seeds do not have a long shelf life as they go rancid . For these reasons, retailers sell various convenience products such as ready-to-bake poppy seed fillings, dry mixes and ground poppy seeds that have been thermally preserved.
to form
- Wrapped poppy seed cakes are made by rolling out yeast dough, spreading it with poppy seed mixture and winding it up. The cake can then be baked as a poppy seed roll ( Silesian Schläscher Mohstriezel ), poppy seed roll or poppy seed wreath on the baking sheet or as a filled mares in the loaf pan . The cake is often provided with a glaze and often also with sprinkles . If you cut the cake into slices before baking, you can make poppy seed rolls ; Slices cut off after baking from a poppy seed cake made in this way are offered as "poppy seed strips".
- As a variant of the Stollen , poppy seed stollen is a particularly heavy yeast cake which, according to the German Food Book, contains at least 20 kg of poppy seeds (usually in the form of a filling) per 100 kg of cereal products and / or starch. In this case, too, the poppy seed mass is usually wrapped.
- Sheet cake with poppy edition are on the baking sheet or in the springform pan baked. With this variant, a yeast dough is also rolled out and coated with poppy seed mixture, but then not wrapped. Depending on the recipe, the cake is topped with butter crumbles, strips of dough or a shortcrust pastry plate. After baking , the cake is garnished with icing, the garnish with cake icing is rarer.
Cake made from dough containing poppy seeds
Poppy seed cake can also be made scrambled or cake batter is prepared. No poppy seed mass is used for this, rather the poppy seeds are placed in milk, ground and pressed and then incorporated into the cake mass. The cake, which is then speckled black and gray, is particularly juicy, depending on the moisture content of the poppy seeds. A variant of this type of preparation is the poppy cake .
Poppy seed cake and morphine
According to an investigation by the Food and Veterinary Institute Braunschweig / Hanover, the amount of morphine contained in industrially produced poppy seed cake by using poppy seed mass is not harmful to health. Only in two of 32 samples examined was it above the recommended limit of 0.38 mg / kg. The values determined were between 0.1 and 1.0 mg / kg, in one case 4.2 mg / kg and in an extreme case 23.9 mg / kg of the poppy seed and poppy seed crumb cakes examined. However, these low values are sometimes quite sufficient for the result of a rapid drug test to be positive.
literature
- Erhard Gorys : The new kitchen dictionary. dtv, Munich 1994-2002, ISBN 3-423-36245-6 .
- Franz Maier-Bruck : The great Sacher cookbook. 1975, ISBN 3-7796-5070-3 , pp. 495, 529, 538, 564.
Web links
Individual evidence
- ↑ Wilfried Seibel (Ed.): Bread and fine baked goods. A system of baked goods in the Federal Republic of Germany . 3rd, enlarged and improved edition. German specialist publisher, Frankfurt am Main 1994.
- ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 248 ( limited preview in Google Book search).
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section I 7, Letter n.
- ↑ Austrian Food Book, Codex Chapter B 18 - Baked Products, Section 2.3.3.2.3 ( online ( Memento of the original from April 19, 2014 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link accordingly Instructions and then remove this notice. ).
- ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 274 ( limited preview in Google Book search).
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section II 9, Letter c)
- ↑ Allgemeine BäckerZeitung No. 3 of January 19, 2008, p. 22.
- ↑ Full of poppy seed cake. In: sueddeutsche.de. July 18, 2012, accessed June 21, 2013 .
- ^ Enno Freye Opioids in Medicine (pp. 402–407). Springer Vienna, 2008, ISBN 978-3-540-46570-6
- ↑ Eckhard Beubler, Hans Haltmayer, Alfred Springer (eds.) Opiate addiction (pp. 281-295). Springer, Berlin 2007, ISBN 978-3-211-29116-0 .
