Prophet cake
Prophetenkuchen ( Huckelkuchen, Thüringer Platz, Aufläufer, Platzkuchen and Fettpfützenkuchen ) is a Thuringian specialty.
This cake is a sheet cake covered with butter and powdered sugar , consisting only of a thin, loose layer of dough that stands up or throws up in the typical peckers when baking. Depending on its origin, it can have a crispy, cookie-like texture or a softer bite. The dough consists of eggs, sugar, liquid fat, a spirit (usually rum ) and flour. Due to the high egg content, its taste is reminiscent of biscuit or Viennese soil .
The cake was already known in the 18th century. When Johann Christoph ennobling he is mentioned with the explanation " in some areas, for example in Meissen and Thuringia , a kind of large very thin and hard-baked cakes, milk, eggs and butter, which are accrued commonly on the surface of flour. The reason for the naming is unknown. "