sweet cake

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Pretzel cake with icing

As Prasselkuchen different are cakes made of puff pastry which is usually referred to, aprikotiert and glazed with sprinkles is scattered. It used to be an East German specialty that was particularly widespread in Silesia and Saxony , while today it is known in many regions.

A basic recipe for sheet cakes (also known as crackers ) provides puff pastry, which is rolled on a baking sheet, portioned and moistened with water, egg yolk or jam before a thick layer of crumble is applied. There are also various variants based on the basic recipe, e.g. B. with berries, apricots, or covered with icing or cinnamon sugar.

A basic recipe for the pastry provides for puff pastry, which is cut into strips, which are then folded up once. Then they are covered with crumble, baked and covered with icing.

Literary mention

The Dresden Erich Kastner recalls in his 1957 published autobiographical book When I was a little boy :

[...] on the way home we went to the ›Parseval‹ pastry shop, where I was treated with a bee sting, crackling cake and hot chocolate. (Do you know what Prasselkuchen is? Don't you? Oh, you poor!)

Web links

Commons : Prasselkuchen  - Collection of images, videos and audio files

Individual evidence

  1. Food lexicon Dr. Oetker, 4th edition 2004, article Prasselkuchen
  2. Erich Kästner, When I was a little boy