Vacherin glacé

Vacherin (around 1893)

Vacherin is a meringue cake that owes its name to the Vacherin cheese , which is produced in Switzerland and Franche-Comté and which reminds it of its shape and color. The original Vacherin was a bowl-shaped timbale made from almond paste and filled with cream. Over the centuries, however, various preparations have been established under this name, the appearance of which no longer suggests a Vacherin cheese.

Today's classic Vacherin consists of rings of meringue arranged one on top of the other and filled with ice cream (in one or more flavors) (French: Vacherin glacé ). For another variation of Vacherin, meringue rings are placed on a cake base and Crème Chantilly is poured in . The cream can be fresh or candied fruit , with liqueur soaked sponge cake , glazed chestnuts are added and so on. The dessert is also decorated with candied flowers or fruits and sugar pearls. Vacherin roughly corresponds to the Austrian Spanish wind cake .

history

Vacherin á la chantilly around 1868 (item 258)

The invention of the sweet Vacherin is attributed to Antoine Carême , as the kind of lavish decorations correspond to his style. In the middle of the 19th century, his pupil Jules Gouffé differentiated : "Vacherin sometimes consists of meringues instead of almond paste, but then it is no longer the original Swiss Vacherin." For the Swiss Vacherin , a cup-shaped dough shell was made from an almond paste and baked, then with it Vanilla cream (or double crème with coffee or chocolate syrup or with fruit pulp) filled. Since then, many pastry chefs have made Vacherin their signature dessert by coming up with new creative shapes, including rectangles and spheres, and replacing traditional strawberries or raspberries with exotic fruits and sorbets .

In 1893, the "Swiss confectioner" Giacomo Perini published a recipe for a Vacherin, made from a "roller" made of almond dough, which was inserted into a matching ring made of meringue, filled with strawberry cream and covered with a second meringue ring. Bags made of the same almond dough were attached decoratively with caramel. The pavlova , an early twentieth century fruit meringue cake, can be viewed as an iteration of the original vacherin.

Individual evidence

↑ ^a ^b Annie PERRIER-ROBERT: Dictionnaire de la gourmandise . Groupe Robert Laffont, Paris 2012, ISBN 978-2-221-13403-0 ( google.de [accessed March 5, 2019]).
^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on March 5, 2019]).
↑ ^a ^b ^c The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931362-4 ( google.de [accessed March 8, 2019]).
^ Jules Gouffé: The Royal Book of Pastry and Confectionery . Sampson Low, Marston, Low, & Searle, London 1874, pp. 208–209 ( google.de [accessed March 5, 2019]).
↑ Giacomo Perini: Giacomo Perini's Schweizerzuckerbäcker or precise instructions on how to make all the work that occurs in the confectionery. In: Saxon State Library - State and University Library Dresden. 1893, pp. 82–83 , accessed on March 5, 2019 (German).

[:0-1] Annie PERRIER-ROBERT: Dictionnaire de la gourmandise . Groupe Robert Laffont, Paris 2012, ISBN 978-2-221-13403-0 ( google.de [accessed March 5, 2019]).

[2] New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on March 5, 2019]).

[:1-3] The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931362-4 ( google.de [accessed March 8, 2019]).

[4] Jules Gouffé: The Royal Book of Pastry and Confectionery . Sampson Low, Marston, Low, & Searle, London 1874, pp. 208–209 ( google.de [accessed March 5, 2019]).

[5] Giacomo Perini: Giacomo Perini's Schweizerzuckerbäcker or precise instructions on how to make all the work that occurs in the confectionery. In: Saxon State Library - State and University Library Dresden. 1893, pp. 82–83 , accessed on March 5, 2019 (German).