Poffert
The poffert or Groninger poffert ( Groningse poffert ) is a typical regional small cake from the Groningen region in the Netherlands . It is typically a sponge cake with raisins , which is traditionally eaten with butter and sugar beet syrup ( stroop ).
Similar cakes are also common in other parts of the Netherlands and are known as ketelkoek (" kettle cake "), Jan in de zak ("Jan in your pocket") or broeder ("brother").
preparation
The Poffert as other sponge cake of a dough prepared from the wheat flour , eggs , milk with a leavening agent ( baking soda ) and a pinch of salt and vanilla sugar is prepared. Unlike the typical Bundt cake or Guglhupf, which is baked in parts of Germany, it is made without butter and yeast . Raisins or currants , and more rarely cranberries and other fruits, are also added to the dough and mixed in. The dough is placed in a closable cake pan ( poffert pan ), which corresponds to a cup cake form, and baked in the oven.
The cake is served in slices together with butter , sugar beet syrup and crushed rock candy , with which the cake can be coated and drizzled. Alternatively, a sauce made from sugar beet syrup with butter, milk and flour or melted butter can be served for dipping.
background
The poffert traditionally comes from the Groningen region in the Netherlands, where it is served as a coffee pastry or dessert . The typical Poffert is relatively small and intended for four people. The cake is already known under its name, which is still known today, as early as the 17th century and the author Jacques Alexandre de Chalmot already described the Poffert or Boffert in his cookbook Volkomen Nederlandsch kookkundig woordenboek voorgesteld in, which was first published in 1772 under the pseudonym “Catharina Zierikhoven” de Vriesche keukenmeid en understanding huishoudster. (German: "Complete Dutch cookery dictionary, presented by the Frisian kitchen maid and sensible housekeeper.") He distinguished the Gemeene Poffert with buckwheat flour , the Weiten-Poffert with wheat flour and the Poffert zeer sent om op reis mede te neemen ("very suitable to take them with you when you travel ”).
Poffertjes ("small pofferts") or Bollebuisjes historically represent a miniature version of the poffert, but today this name is usually understood to mean the cakes of the same name made from a simple pancake batter.
literature
- “Poffert” In: Joachim Römer , Michael Ditter (Ed.): Culinaria - European specialties. Volume 1, Könemann, Cologne 1995; P. 345. ISBN 3-89509-056-X .
Web links
Individual evidence
- ↑ Poffert . In: zelfmaakrecepten.nl (Dutch); accessed on September 2, 2019.
- ↑ a b c d e “Poffert” In: Joachim Römer , Michael Ditter (Ed.): Culinaria - European specialties . Volume 1. Könemann, Cologne 1995, ISBN 3-89509-056-X , p. 345.
- ↑ Poffert . In: Wikibooks (Dutch).
- ^ Willem Sewel: A New Dictionary English and Dutch . by de weduwe van Steven Swart, 1691, p. 471 ( google.de [accessed on September 2, 2019]).
- ↑ a b Poffert . In: Catharina Zierikhoven (Jacques-Alexandre de Chalmot): Volkoomen Neerlandsch kookkundig woordenboek voorgesteld in de Friesche keukenmeid en verstandige huishoudster, emptying op een eenvoudige, duidelyke, en teffens smaakelyke wyze, het bereiden van allerlei spyzen (…) . HA de Chalmot, 1772, p. 346. ( Google Books )
- ↑ Poffertjes . In: Catharina Zierikhoven (Jacques-Alexandre de Chalmot): Volkoomen Neerlandsch kookkundig woordenboek voorgesteld in de Friesche keukenmeid en verstandige huishoudster, emptying op een eenvoudige, duidelyke, en teffens smaakelyke wyze, het bereiden van allerlei spyzen (…) . HA de Chalmot, 1772, p. 347. ( Google Books )