Saddle of venison (cake)
The saddle of venison is a pastry used in German and Austrian cuisine. The cake got its name because of its resemblance to a saddle of venison , a meat dish.
The saddle of venison is a cake that is baked in a special baking pan, the saddle of venison mold . This resembles a rounded box shape. The finished cake is covered with chocolate glaze and peppered with peeled, peeled almonds . This imitates the look of a saddle of venison studded with bacon. The dish is often served with whipped cream.
The recipe is based on a batter to which chocolate and grated almonds are added. After cooling, the cake is covered with chocolate glaze and decorated with almond sticks. In Germany the saddle of venison is often referred to as the "false saddle of venison". In Styria, the "Kletzen-Rehrücken" is known, in which the dough is refined with finely chopped Kletzen and grated pumpkin seeds . Instead, chocolate and almonds are left out.
The baking pan is called the saddleback form or saddleback model . Brass , copper , tinplate , ceramic and earthenware are known as materials . Steel molds with a Teflon coating are also available today. From the cookbook of Katharina Prato (Edle von Scheiger) " Die Süddeutsche Küche" from 1890 it emerges that the saddleback shape (Austrian saddleback model ) was used not only for cakes but also for meatloaf.
See also saddle of venison (meat)
Individual evidence
- ↑ See e.g. B. Recipe on Oetker.de
- ↑ Wrong saddle of venison , entry in ostarrichi.org.
- ↑ Christoph Wagner: The Sacher Cookbook , page 301.
- ↑ Österreichische Zeitschrift für Volkskunde , Volume 78, edited by the Verein für Volkskunde in Vienna, published in 1975.
- ↑ Hannes Etzlstorfer: Kitchen art and table culture: Culinaria from antiquity to the present , Brandstätter, 2006, ISBN 978-3-902510-41-9 .
- ↑ Brown almond cake as saddle of venison. 1890, Retrieved October 8, 2017 .
- ↑ Minced hare saddle. Retrieved October 8, 2017 .