Spray cake
Spritzkuchen , also known as Spritzringe , Auflaufkrapfen , Beignets soufflés , Fettkringel , Schmalzkringel or Victoria , are ring-shaped biscuits made from incendiary material .
To prepare it, lightly sweetened incendiary mass is formed into rings on parchment paper with a piping bag with a star-shaped nozzle and then baked while floating in fat . After baking, the drained pastries are sprinkled with powdered sugar or glazed with fondant on top .
It was mentioned as a “syringe cake ” as early as 1713 in the work “Der wolbestehende Becker” by Alexius Sincerus, published in Nuremberg .
The following instructions can be found in a Stettin cookbook from 1797:
- “Make a dough out of milk and wheat flour. Cut the dough into pieces and place in a cauldron with boiling water and cook until it no longer sticks when you poke it with a straw. Put the pieces cold in a bowl and beat one egg after the other under them. You add so many eggs that a dough is created that can be pulled up with a grater . Add nutmeg and grated lemon peel. You sprinkle the dough several times over each other with a star nozzle. Bake in very hot butter. "
The Berlin confectioner and gingerbread maker Gustav Louis Zietemann, on the other hand, obtained permission on February 23, 1832 to set up as a confectioner in Eberswalde . On April 1, 1832, he opened his pastry shop, where he offered Eberswalder Spritzkuchen for the first time. From 1842 he delivered his Spritzkuchen to the train station, where the new Berlin – Szczecin line had been running since August 1st. So the Spritzkuchen became an advertising medium for the city and many travelers associated the name of Eberswalde with the Spritzkuchen. In memory of Zietemann there is a bronze statue in the Eberswalde train station today.
In southern Germany, Austria and South Tyrol , spritz cakes are sold in some bakeries under the name "Strauben". Actually, grapes , however, a different kind of donuts.
Individual evidence
- ↑ Alexius Sincerus: Der wolbestehende Becker , Nuremberg, 1713. Quoted from Jürgen Helfricht: Saxon specialties back book. 6th edition, Husum Verlagsgesellschaft, Husum, 2013, p. 75, ISBN 978-3-89876-230-4 .
- ^ Johann Sigismund Kaffke: Stettinisches Kochbuch from 1797, 4th edition
- ↑ Marina Schlaak: Zeitzeichen, Eberswalde - history and stories. City administration Eberswalde, Eberswalde 2003, ISBN 3-9805947-3-4