Schlorzifladen
The Schlorzifladen is a round Wähe (flans are in the coverage area of the biscuit than cakes ) having a filling of passed dried pears and a cream cast. The cake is a Toggenburg specialty, is also widespread in the Appenzellerland and is known in Schwyz and in the canton of Zug as a pear and kösi cake.
description
The Schlorzifladen is a flat cake, known in parts of German-speaking Switzerland as a flan , with a topping of boiled, pureed dried pears - the Schlorzi . The topping of the Schlorzi is made of eggs, flour, coffee cream , milk, cream and salt. The more cream is used for the topping, the darker the surface will be. In allusion to the two layers of the topping, the Schlorzifladen is also called Doppelfladen.
Birnenschlorzi, known in the cantons of Bern , Solothurn and Glarus and in central Switzerland as pear sauce , is a pulpy mixture of pears and other foods. Baked goods with fillings made from dried pear puree are common in the Swiss Alps and foothills, for example as pear bread . There is no standard recipe for homemade Schlorzi. Water, wine, fruit brandy , herbal schnapps , sweet must or white grape juice are added as liquids, and aniseed , cinnamon and pear bread spice are added . Many bakers purchase a ready-made pear bread mixture for their Schlorzif shop that contains over 40 percent pears. Since it is made with the help of a meat grinder , its consistency is finer than that of a homemade Schlorzi.
The Schlorzifladen is eaten cold, lukewarm or warm as a small meal. It is often garnished with whipped cream .
The Schlorzifladen is to be distinguished from
- Pear flatbread or pear flatbread, in which the pear filling is not poured with cream
- Nidel flatbread or cream flatbread, in which the cream filling is poured directly onto the cake batter.
history
The oldest mention of the Schlorzifladen is to be found as Bireflade in the first volume of the Schweizerischer Idiotikons from 1881 and is described as a cake with overcooked dried pears. Until the introduction of the refrigerator in private households in the 1950s, dried fruit was an essential part of meals. Around 1900 these tarts with dried pear jam were not only widespread in Eastern Switzerland. A clear regional allocation of the Schlorzifladen to the canton of St. Gallen and in particular to the Toggenburg and the two Appenzell half-cantons probably only took place after the Second World War. The main season of the Schlorzifladen is December. The Schlorzifladen is traditionally consumed on New Year's Eve , known as Hüslinacht in Obertoggenburg .
literature
- Schlorzifladen. In: Culinary Heritage of Switzerland , accessed on October 8, 2018
- Muddy «Schlorzi» tastes heavenly. In: Radio SRF Musikwelle , June 27, 2016, 11:20 a.m.
Individual evidence
- ↑ The secret behind the Schlorzif shop. In: St. Galler Tagblatt (online), September 16, 2010.
- ↑ Birä-Kösi Chuächä. On the Felchlin factory store website, September 21, 2016.
- ↑ Schlurzi II . In: Schweizerisches Idiotikon, Volume IX, Column 663, accessed online on August 22, 2019.
- ↑ Maya Zahner: Every Toggenburger has his own recipe for the Schlorzifladen. In: Toggenburger Zeitung (online), July 14, 2016.
- ↑ Birekösi. In: Radio SRF Musikwelle , January 18, 2017, 11:20 a.m.
- ↑ Bireⁿ-Fladeⁿ . I: Schweizerisches Idiotikon, Volume I, Column 1168, accessed online on October 14, 2018.