marble cake
Marble cake is a sponge cake from stirring or pound cake . A part - usually about a third - of the mass is colored dark with cocoa and only lightly mixed in layers with the remaining light mass, creating a pattern reminiscent of marble . It is usually baked in a bowl, wreath or box shape .
According to the German food book , marble cake as a commodity must contain at least one third cocoa-based sand or batter with at least three percent cocoa.
history
Cakes made of multicolored mass were already known in the 17th century, Johann Sigismund Elsholtz wrote in 1690 about so-called tortæ versicolores ( Latin .): “Colorful cakes, as if one part of the cake looks raw filled with cherries, another part green from broken herbs third white from milk-cream, the fourth from plums blackish, and so on ”; Similar descriptions appeared in Austria around 1750 as “mellified and shaded almond cakes” with five or six colors. In 1794, a Viennese cookery book wanted to bring to mind the art of cooking and confectionery, such as the “Marmoree cake”, which could be designed like a marble column. For this four-colored cake, one part of four parts of the mass was colored red with tournesol , green with spinach, brown with chocolate, and the four masses were then mixed together in such a way that it resembled a “colored marble”. As late as 1835, a recommendation for a Marmere cake was to color part of the biscuit mixture green with spinach “so that it looks marbled”.
Early marble cake recipes used molasses, brown sugar, and spices to create the dark mass, some included raisins and currants. A German cookbook from 1782 contains such a predecessor variant of the marble cake, it says: "If you want a marbled cake, you take biscuit cake dough and zimmtart or bread cake dough and pour it together". Baking recipes for marble cake (English: marble cake) were printed in the USA from 1860. In Chicago around 1874 a “cochineal marble cake” was a cake marbled with carmine . Then around 1880 chocolate was added to the dark mass, but not to replace molasses and spices.
Web links
Individual evidence
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section II 4
- ^ Johann Sigismund Elsholtz: Johann Sigism. Elsholzii, Doct. & Serums. Elect. Fire. Med. Ord. Artzney-Garten- und Tisch-Buch, or continuation of the Gartenbaw. 1690, p. 273 , accessed June 2, 2019 .
- ^ Conrad Hagger: Saltzburger cookbook . 1750, p. 213 ( google.de ).
- ↑ The complete Viennese sugar baker: or practical instructions for a stately cook and sugar baker . In the publishing house by Mathias Ludwig, Vienna 1794, p. 67 ( google.de ).
- ↑ New, experience-based, easy-to-understand cookbook for every household: contains: practical instructions for preparing more than 1150 exquisite fine dishes . Werfer, Kaschau 1835, p. 207 ( google.de ).
- ^ A b Bruce Kraig: The Oxford Encyclopedia of Food and Drink in America . OUP USA, 2013, ISBN 978-0-19-973496-2 , pp. 256 ( google.de ).
- ↑ Lessons for a young woman who wants to take care of the kitchen and housekeeping herself: given from her own experience by a housemother . by Johann Adam Creutz, 1782, p. 160 ( google.de ).
- ^ Lynne Olver: Marble cake . In: Cake History Notes . Retrieved October 11, 2014.
- ^ Home Cookbook of Chicago . J. Fred. Wagoner, Publisher, 1874, p. 186 ( google.de ).