Wasp's Nest (baked goods)

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Wasp nests made of wind mass

Wasp nests is the name for various fine baked goods that are made as yeast pastries , lard baked goods or meringues . Their name comes from the fact that they look like a wasp's nest . From the 17th century onwards, linguists were able to testify that various types of pastries called wasp nests were predominantly Austrian and Bavarian.

Wasp nests made from yeast dough

In the Austrian cuisine baked wasp nests are known at least since the 18th century, an early recipe for a "hornet's nest" was published in the cookbook Frey Willig -Auffgesprungener garnet Apffel . Of a fine yeast dough small lubricated with butter or lard were Stritzel shaped as set screw in a Model "bit of ground entirely translated" was, to taste with raisins, sugar and baked Weinbeerl below. The author recommended using the same dough for the “ Kugelhopff ” as for the “ Wasp's Nest ”.

As the analysis of old Austrian cookbooks shows, the frequent favorite dishes were gradually developed through preliminary stages and variants and only named over time. The “Wasp's Nest” from the Garnet cookbook and the “Faule Hans” are seen as a preliminary step to the Carinthian Reinling : In 1688 the Graz “Koch- und Artzney-Buch” published the recipe for “A good meal for the lazy Hannß nennet “- a yeast pastry that was shaped like a sugar loaf , then cut into slices, then baked next to each other.

Wasp nests baked in fat

In Vorarlberg , wasp nests are baked in fat by first dipping wooden spoon handles in liquid cake batter and then in boiling fat; the process is repeated several times until a cake in the shape of a wasp's nest (about the size of an apple) has formed. After wiping off the handle of the spoon, an opening remains in the wasp's nest, into which honey or jam is dripped and finally the "Wefzgenescht" is sprinkled with sugar.

Wasp nests made of wind mass

Wasp nests made from egg whites and almonds have been known at least since the beginning of the 20th century, an early recipe was published in 1901 in the cookbook “The Kitchen in the German Citizens' House” under the name “Wasp nests or almond heaps”. Meringue biscuits are sprayed and baked from sugared egg whites, chocolate and almond slivers .

Individual evidence

  1. ↑ Wasp's Nest. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 29 : Little Wiking - (XIV, 1st section, part 2). S. Hirzel, Leipzig 1960 ( woerterbuchnetz.de ).
  2. ^ The early Styrian cookbook prints from the Graz University Library. In: http://sosa2.uni-graz.at/ . Retrieved January 5, 2019 .
  3. ↑ Herta Neunteufl: The first Graz cookbook and the development of Austrian cuisine . In: Association for Folklore in Vienna (ed.): Austrian Journal for Folklore . tape 81 . Vienna 1978, p. 81-114 .
  4. ↑ A Koch and Artzney book . Bey those Widmanstetterischen heirs, 1688, p. 45 ( limited preview in Google Book search).
  5. ^ Franz Maier-Bruck : From eating in the country, the great book of Austrian farmer's cuisine and home cooking . Unchangeable New edition. K and S Verlag, Vienna 1999, ISBN 3-218-00662-7 , p. 553 .
  6. ↑ Margarete Wehrfritz, Fanny Wehrfritz: The kitchen in the German community center: detailed instructions in cooking, baking and canning . H. Staadt, Wiesbaden 1901, p. 276 ( archive.org ).
  7. ↑ Baking is fun . Dr. Oetker Verlag, Bielefeld 2014, ISBN 978-3-7670-1532-6 .
  8. ↑ Wasp nests. In: oetker.at. Retrieved January 6, 2019 .