Tarta de Santiago
In the Tarta de Santiago (translated cake of Santiago ) is it is a traditional Spanish almond - cake . The cross of the Order of Santiago ( Jacob's Cross ) on the cake is characteristic of the Tarta . It has its origin in Galicia .
properties
The cake is round, dusted with white powdered sugar (leaving out the Jacob's cross) and golden yellow in the cut. It has a fluffy, grainy texture and tastes like almonds.
Ingredients and variations
The main ingredients of the cake are almonds, sugar, eggs as well as grated lemon peel and powdered sugar (for dusting). Depending on the recipe, dessert wine , brandy or pomace brandy may also be added .
In addition to the unfilled Tarta de Santiago, there are also versions with puff pastry base (made from wheat flour, butter, water and salt) and shortcrust pastry base (wheat flour, butter, sugar, eggs, milk and salt).
history
A comparable almond biscuit was first mentioned in 1577 during a visit by Don Pedro de Portocarrero to the University of Santiago de Compostela . There he checked the catering of the professors during the award of academic titles.
Recipes from the 19th century onwards in collections of Galician origin (including in "Cuaderno de confitería" by Luís Bartolomé de Leybar from around 1838) can be reliably assigned. In 1924, the founder of the “Casa Mora” pastry shop in Santiago de Compostela began to decorate cakes with a Jacobean cross, which became a tradition in Galicia. Initially a regional dish, the spread later expanded, from the 20th century it can also be found in recipe collections in other areas of Spain.
In 1996 the Tarta de Santiago was listed as a fine baked good in the “Inventario Español de Productos Tradicionales” of the Spanish Ministry of Agriculture, Fisheries and Food. In 2006 she represented Spain at the Café d'Europe . In the same year, the country applied for the cake to be included in the EU's list of Protected Geographical Indications , which was granted in May 2010. Since then, only products made and decorated in the Autonomous Community of Galicia may be named Tarta de Santiago . There are also minimum weight proportions of 33% almonds of the highest quality, 33% refined sugar and 25% eggs in the dough (without base).
Web links
Individual evidence
- ↑ a b c Publication of an application for registration (2009 / C 223/11) (PDF) eur-lex.europa.eu, accessed on August 8, 2016.
- ↑ Regulation (EU) No. 403/2010 of the Commission of May 10, 2010. (PDF) eur-lex.europa.eu, accessed on August 8, 2016.