| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Cakes, Swiss |
1 |
Cake |
INGREDIENTS
| 200 |
g |
Butter |
| 200 |
g |
Zucker |
|
|
Cinnamon; ground |
| 1 |
pn |
Salz |
| 1/4 |
dl |
Kirsch |
| 3 |
|
Eggs |
| 400 |
g |
Flour; sieved |
| 25 |
g |
Fresh yeast |
| 1/2 |
dl |
Milk |
| 1/2 |
dl |
Water |
| 150 |
g |
Sultanas |
INSTRUCTIONS
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
The Story:
According to the tradition, the cake was left outside in the cold for 2
days before being served. This recipe was, therefore, a winter speciality.
The Recipe:
Cream the butter and sugar thoroughly.
Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly.
Slowly incorporate the flour. Sprinkle the yeast into the milk and add this
to the mixture. Finally, add the sultanas and water. Mix thoroughly until a
smooth paste is obtained.
Pour into a buttered and floured cake tin and leave to prove in a warm
place for about 1 hour.
Brush the cake with beaten egg and bake in the oven at 180 oC for about 40
minutes .
Leave the cake to cool then wrap in aluminium foil or greaseproof paper and
store in a refrigerator for 2 days before serving.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
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