Bundt cake

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Bundt cake
Bundle cake sale in a shop in France

The Gugelhupf (southern German / Austrian : Guglhupf ) is a cake made from yeast dough , often with raisins . Originally probably prepared in a round bowl or small cauldron, today it is baked in a typical, high wreath shape made of metal, ceramic, glass or silicone with a chimney-like opening in the middle, which is similar to classic pudding shapes and allows the dough to cook more evenly. In Austria in particular , Gugelhupf is not a name for a specific dough, but for its characteristic shape.

Origin of name

The first part of the word Gugelhupf is probably derived from Gugel , because the baking pan resembles the headscarf ( Gugel ) that the peasant women tie around their heads; This explanation can be found in 1774 by Adelung , but also in 1872 by Schmeller and, according to Franz Maier-Bruck, in the cookbook of the Viennese Emma Eckhart, Der häusliche Herd from 1876, there in the appendix Household Studies: Kitchen German .

Adelung (under the lemma Kugelhippe ) derived the second word component -hopf from Schopf , which with these terms belongs to head and hood ; a headdress for women called Gogelhopf can be traced in writings from the 17th century. Weigand created the connection to yeast dough and hepfen , a Bavarian expression for yeast, so the assumed origin of yeast is also in the Duden , which belongs to folk etymology to hop . However, it is not clear how the cake got this name.

Regional names

There are regionally different names for Gugelhupf, which have been attested since at least the 19th century.

Bundt cake

Gugelhupf is a southern German-Austrian-Swiss name. In Switzerland, the variant Gugelhopf is common. This variant also appears in Austrian cookbooks of the 18th century. In the Low German and Central German area, one speaks of a bowl cake or pot cake , based on the baking pan. Some bakers, however, distinguish the Gugelhupf with inclined grooves on the surface from the cup cake with the same dough, but with vertical grooves. In Alsace K (o) ugelhopf , Frenchized kouglof or Baba , in northern Germany Puffer .

Bund cake

In the Rhineland and Palatinate , one speaks of Bund (e) kuchen , which goes back to the similarity of the baking pan with the braiding technique called the Turkish Bund ; This assumption can also be found in Weigand ("according to the hood, collar-like shape"). The former name of the baking pan, the Turkish Bund, is no longer in use. In the USA, cakes made from bundt cake tins are called Bundt cakes . Jewish immigrants brought the German pastries to America.

Babe

In Lower Lusatia and Saxony one speaks of Babe, which is derived from the Wendish baba . After the linguists Johann Andreas Schmeller and the Brothers Grimm , Babe comes from the Middle High German bâbe (Latin vetula , old woman; pure Hessian alde bâbe) , a term for pot cake, broken cake, bowl cake, ash cake.

Ash cake

In the area between Thuringia and Silesia , the name Aschkuchen is common, which is derived from Asch ( East Central German for bowl, deep bowl; Middle High German asch = bowl; small ship), an ancient earthen bowl whose wide shape tapers towards the bottom. Other sources also derive ash cakes from the custom of baking something in the ashes.

Rodon cake

In north-west Germany the Napfkuchen is also known as Rodonkuchen or Ratonkuchen , although the origin of both terms is unclear. Because of the tubular opening in the middle of the baking pan, some linguists derived raton cake from the French word raton, "little rat", while other etymologists derived it from the Latin rotunda .

preparation

Classic Gugelhupf is made from a medium-firm dough made from flour , eggs , milk , butter , almonds , raisins and yeast and baked in the baking pan. Then it is sprinkled with powdered sugar or coated with couverture .

Since the advent of baking powder , sponge cakes have also been baked in Gugelhupf tins, but apart from the shape they have little in common with Gugelhupf. Regionally it is also customary to color the dough halfway with cocoa, as with marble cakes.

history

Gugelhupf form in the Unterlinden Museum

Gugelhupf molds in their present form can be traced back to Roman times , as excavations in Carnuntum , a Roman city near Vienna, show. Recipes for bundt cake and bowl cake have existed since the 17th century. Since then, baking molds made of copper have been used alongside those made of wood or clay , which since the end of the 17th century have also featured the typical chimney in the middle. Pottery pottery was used in rural kitchens well into the 19th century . In the 19th century, factory-made (and coated) sheet metal forms prevailed. Tall baking pans were already used in the Middle Ages , but they cannot be clearly assigned to a specific cake batter.

The Gugelhupf became popular among the bourgeoisie in the Biedermeier period in Germany and Austria and was almost a status symbol . Old cookbooks prove that for a long time there was no standard recipe for this cake. "Depending on the region, the festive occasion and the financial assets, the bundt cake was made from yeast, sponge or sponge cake either very simply or with complex ingredients, i.e. lots of butter, almonds, lemon or raisins, and coated with chocolate or dusted with powdered sugar. "

Legends

Kougelhopfe in Riquewihr , Alsace

According to legend, the Archduchess of Austria and later Queen of France Marie Antoinette brought the Gugelhupf to the court of Versailles. This legend contradicts the Gugelhupf cake pans from the 1600s in several French museums, and many cake pans in these collections are probably even a century older. In Alsace , the Kougelhopf has a special place in the food culture as well as in Austria. In any case, the French are convinced that the Gugelhupf ( called Kougelhopf or Kouglof there) has its origins in the Alsatian town of Ribeauvillé , where a Gugelhupf festival ( Fête du Kougelhopf ) takes place every year on the second Sunday in June .

The following anecdote comes from Bad Ischl , where Gugelhupf is very popular thanks to the Zauner confectionery : Emperor Franz Joseph often received a Kaiserguglhupf made by Katharina Schratt when he visited, or according to her mother's recipe . Then he went with her on a hunt across the Steinkogel to the Offensee hunting lodge . When Franz Joseph secretly left Schratt's house, the people of Ischl used a phrase : "Now the emperor has just eaten his' Steinkogler Gugelhupf again!"

variants

  • The Reindling yeast dough belongs to the traditional Carinthian and especially Slovenia cuisine.
  • In France, the Bundt cake is also known as rum -soaked baba au rhum known.
  • The Savarin is baked in France without dried fruit, but topped with fresh fruit.

Movies

  • The Gugelhupf - king of cakes. Documentary, Austria, 2019, 43:54 min., Script and direction: Anita Lackenberger , production: Produktion West, ORF , 3sat , first broadcast: June 10, 2019 on 3sat, table of contents by 3sat, with online video available up to 13. June 2020.
  • Myriam at Christine Ferber , Patissière. Back broadcast , Switzerland, 2012, 22:48 min, moderation. Myriam Zumbühl, Camera: David Merkofer, production: Flying Producer, SRF , Row: Myriam and the master baker , first broadcast: December 20, 2012 at SRF 1 , Summary and online- Videos from SRF, with the Gugelhupf recipe by Christine Ferber.

Web links

Commons : Gugelhupf  - Collection of images, videos and audio files
Wiktionary: Gugelhupf  - explanations of meanings, word origins, synonyms, translations
Wikibooks: Cookbook / Alsatian Gugelhupf  - Recipe for Alsatian Gugelhupf

Individual evidence

  1. ↑ Gugelhupf ( memento from February 1, 2015 in the Internet Archive ) on Delicious Austria (published by the Austrian Culinary Heritage Board of Trustees )
  2. ↑ Johann Christoph Adelung : Attempt of a complete grammatical-critical dictionary of the High German dialect with constant comparison of the other dialects . Bernhard Christoph Breitkopf, 1774, p. 405 ( google.de [accessed December 26, 2018]).
  3. ↑ Franz Maier-Bruck : The Great Sacherbuch . Wiener Verlag, 1975, p. 544 .
  4. ↑ Johann Andreas Schmeller : Bavarian Dictionary: Collection of words and expressions that occur in the living dialects as well as in the older and oldest provincial literature of the Kingdom of Bavaria, especially in its older lands, and in today's general German written language either not at all, or not common in the same meanings . Oldenbourg, 1872, p. 880 ( google.de [accessed December 26, 2018]).
  5. ↑ Johann Christoph Adelung: Grammatical-Critical Dictionary of High German Dialect: th., From FL. 1796 . JGI Breitkopf and Comp., 1796, p. 1279, 1815, 1289 ( google.de [accessed December 26, 2018]).
  6. ^ A b Friedrich Ludwig Karl Weigand : German dictionary. P. 463 , accessed December 26, 2018 .
  7. ↑ The origin of the word -hupf is uncertain. The dictionary of origins from Duden assumes the root of the word hüpfen (southern German hupfen ): the cake “hops” upwards when it rises and arches over the shape like a “Gugel” (hood).
  8. ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 88 .
  9. ↑ z. B. in Bewehrtes Koch-Buch, in six paragraphs, in which to find: How to prepare various dishes of all kinds of game, meat, poultry, fish, and garden vegetables, as well as cakes, patties, and other baked goods, cute , Vienna, 1748.
  10. ↑ Franz Ruhm : A Guglhupf from the star chef 1959. Franz Ruhm bakes a spiral Guglhupf with a nut filling. Broadcast by ARD-alpha on October 5, 2019.
  11. ^ Franz C. Weidmann: Gerold's newest illustrated tour guide during the world exhibition in Vienna . Gerold, 1873 ( google.de [accessed December 15, 2017]).
  12. ↑ “The” experienced Viennese pastry cook: or: tried and tested instructions for preparing all kinds of steamed and yeast dishes ... cakes and fine bakeries at home and abroad . Sollinger, 1849 ( google.de [accessed December 15, 2017]).
  13. ^ Household newspaper or diary of farming, housekeeping and some auxiliary means for the country people ... 1781 ( google.de [accessed on November 19, 2017]).
  14. ↑ Viktorine Schiller: The latest southern German cookbook for all stands . Books on Demand , 2012, ISBN 978-3-8457-2400-3 ( google.de [accessed November 19, 2017]).
  15. ^ Gil Marks: Encyclopedia of Jewish Food . Houghton Mifflin Harcourt, 2010, ISBN 0-544-18631-1 ( google.de [accessed November 19, 2017]).
  16. ^ Journal of Ethnology . Wiegandt and Hempel, 1898 ( google.de [accessed November 19, 2017]).
  17. ↑ Will Löbe: Illustrirtes Lexikon der Gesamt Wirtschaftskunde: With many images printed in the text. Edited by specialists u. Scholars . Otto Wigand, 1853 ( google.de [accessed December 15, 2017]).
  18. ↑ Babe. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . 16 volumes in 32 sub-volumes, 1854–1960. S. Hirzel, Leipzig ( woerterbuchnetz.de ).
  19. ^ Johann Andreas Schmeller: Bavarian Dictionary: With a scientific introduction to the Leipzig 1939 edition . Walter de Gruyter, 2008, ISBN 978-3-486-84570-9 ( google.de [accessed on February 23, 2018]).
  20. ↑ See Asch and Aschkuchen at Duden online.
  21. ↑ Johann Christoph Adelung: Attempt of a complete grammatical-critical dictionary of the High German dialect, with constant comparison of the other dialects, but especially the Upper German: from AE. First part . bey Joseph Georg Traßler, 1788, p. 1815, 1280, 1289 ( google.de [accessed November 19, 2017]).
  22. ↑ Will Löbe: Illustrirtes Lexikon der Gesamt Wirtschaftskunde: With many images printed in the text. Edited by specialists u. Scholars . Otto Wigand, 1853 ( google.de [accessed December 15, 2017]).
  23. ↑ Cf. Gugelhupf and Napfkuchen at Duden online, in particular the information on the regional validity of synonyms under Napfkuchen .
  24. ↑ Duden | Raton cake | Spelling, meaning, definition, synonyms, origin. Retrieved November 19, 2017 .
  25. ^ Karl Gustaf Andresen: About German folk etymology . Gebr. Henninger, 1876 ( google.de [accessed on November 19, 2017]).
  26. ↑ General school newspaper: an archive for the science of the entire school, educational u. Education d. Universities, high schools, elementary schools etc. of all higher u. lower educational institutions . Leske, 1830 ( google.de [accessed November 19, 2017]).
  27. ^ Friedrich Woeste: Dictionary of the Westphalian dialect. In: Bavarian State Library, Munich . P. 208 , accessed February 10, 2019 .
  28. ↑ a b c Irene Krauß : Chronik bildschöner Backwerke , Stuttgart 1999, ISBN 3-87516-292-7 , p. 86 ff.
  29. ^ Franz Maier-Bruck: Das Große Sacher Kochbuch , Herrsching 1975, ISBN 3-88199-388-6 , p. 543 ff
  30. ↑ Irene Krauss: Chronicle of beautiful baked goods . Stuttgart 1999, p. 90.
  31. ↑ Darra Goldstein: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 , pp. 312 ( google.de [accessed December 26, 2018]).
  32. ↑ Henriette Povse: The Schratt Family Cookbook: Culinary Stories from Baden , 2012, pp. 25f., ISBN 978-3-86680-969-7 , limited preview in the Google book search, recipe.