Viennese soil
Wiener Boden is a fine baked product made from a Viennese mass. It is similar to the biscuit mass that is subjected to liquid fat. Viennese mass is also known as "light sand mass".
To make a Viennese mass, eggs , sugar , salt and aromas are used to whip up a base mass over a water bath , which is then cooled while stirring constantly. Under this one now lifts wheat flour and starch powder . In contrast to the biscuit mixture, liquid fat such as melted butter or heated vegetable oil is then added. Due to the fat content, the Viennese masses are finer-pored and juicier than sponge cakes and stay fresh longer. Viennese masses must be baked immediately so that the blown air cannot escape.
Then you bake the Viennese mass in a springform pan and use the finished cake base for layered cakes such as buttercream cakes, cream cakes or as a base for fruit cakes.
According to the guidelines for fine baked goods of the German Federal Ministry of Nutrition, Viennese mass contains at least 66.7 kg of whole eggs and 6 kg of butter per 100 kg of cereal products (e.g. flour or starch). Whole egg and butter can be replaced by equivalent amounts of other egg and fat products approved in the guidelines .
Individual evidence
- ↑ a b Friedrich Holtz u. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 314 .
- ↑ Guidelines for Fine Baked Goods Federal Ministry of Food and Agriculture, status February 4, 2010, accessed on August 2, 2020