Plettenpudding
Plettenpudding is a dessert that is said to have been spread under this name in Lübeck since the 19th century .
Plettenpudding became known nationwide through Thomas Manns Buddenbrooks ; there this dish is described as a layered mixture of macaroons , raspberries , biscuit and custard . In classic cookbooks, for example by Henriette Davidis , this dessert is not included.
Sybil Countess Schönfeldt gives a modernized recipe for layered plettenpudding with leftovers of sponge cake, raspberries, raspberry jam, macaroons, an egg cream, gelatine and sherry ; she does not name a source for this version.
In fact, this recipe is a dessert that was popular throughout Europe in the 19th century as diplomatic pudding or cabinet pudding . The origin of this pudding is very likely in England. There is no special reference to Lübeck. Why the dessert was called “Plettenpudding” within the Mann family, and only there, cannot be determined.
Individual evidence
- ↑ Petra Foede: How Bismarck got hold of the herring. Culinary legends , Verlag Kein & Aber, Zurich 2009, pp. 170–172.
literature
- Sybil Countess Schönfeldt: At table with Thomas Mann. Table delights in Lübeck's Buddenbrookhaus . 1st edition, Arche Verl., Zurich a. a. 1995, ISBN 3-7160-2191-1 , p. 62