Placek

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Placek

Placek (plural: Placki ) is the name of a typical cake in Polish cuisine . It has been an important element in Polish food culture from time immemorial. Most of the time, placek is a rather flat and extended sheet cake , very often with crumble ( kruszonka ).

The placek in the true sense of the word is either a yeast cake with raisins, or a yeast or shortcrust cake with toppings. It is available with a fruit topping ( apples , plums , blueberries , sour cherries, etc.), with poppy seeds or with white cheese . Occasionally the name placek is also used on box-shaped or round variants of the crumble cake .

In the Polish baking tradition Placki stand as a link between pronounced flat pastries as podpłomyk (flat bread) and Mazurek (flat crumbly Easter cake) and vaulted round pastries such as the two yeast cake Babka (pound cake) and Kołacz (kolach).

The term placek in Polish also includes flat structures in general. In the culinary field, for example, it refers to potato pancakes ( Placki ziemniaczane ) and plays a role in some idiomatic expressions such as “ leżeć plackiem ” (“lying like a placek” = demonstrating submissiveness). In German , cookies and space, as names for certain flat baked goods, probably go back to the Polish expression placek .

See also

literature

  • Robert Strybel: Polish Holiday Cookery and Customs . Hippocrene Books, New York NY 2003, ISBN 0-7818-0994-0 , ( The Hippocrene cookbook library ).

Footnotes

  1. ^ Cf. 1 "Chleb", in: Zygmunt Gloger, Encyklopedia staropolska ilustrowana , Warsaw 1958 (first publication: 1900–1903).
  2. ↑ Cf. 2 "Oblate", in: Franz Harder , Vom Werden und Migrations Our Words , Chapter 2 (Food and Beverage), Berlin 1925.