poppy seed cake

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The poppy seed cake is a traditional cake based on blue poppy , which for especially Silesian , Bohemian , German and Austrian heard kitchen where Polish is however also common kitchen.

They are available in different versions, mostly consisting of biscuit mass into which the brewed and then squeezed and ground poppy seeds are mixed. This gives the cake base a black-gray speckle. After baking, the base is divided into three or more slices, between which creams or fillings are layered in order to decorate the cake.

The Austrian, Bohemian and German cuisine also includes Silesian poppy cake , Prague poppy cake, Viennese poppy cake and Waldviertel poppy cake, most of which are made without fillings.

In Polish cuisine, such a cake is called tort makowy and is represented in numerous variants. An unfilled sponge cake with added poppy seeds is called a piegusek .

See also

literature

  • Inge Krenn: The Austrian poppy seed kitchen . 2nd Edition. Krenn, Vienna 2004, ISBN 3-902351-32-2 , ( traditional and new delicacies ).
  • Kate Harvey, Karl Zinsmeister: Finger Lakes Feast 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods . McBooks Press, 2012
  • Robert Strybel, Maria Strybel: Polish Heritage Cookery . Hippocrene Books, New York NY 1993, ISBN 0-7818-0069-2 .

Web links