[Sca-cooks] Trdelnik query
t.d.decker at att.net
Sun May 27 13:52:52 PDT 2012
Trdelnik is Baumkuchen of which Rumpolt's recipe is possibly the earliest on
record. In Hungary, the same class of pastry is Ku:rto~skala'ks (place the
diacritical marks over the preceding vowel) which is thought to have
originated in Transylvania, where there is a large population of Hungarians.
Rumpolt, being of Hungarian origin, suggests that this might be a treat from
home which he brought with him. It is a Central European dessert that has
spread into a number of European cultures and was even introduced in to
Japan (from Germany) around WWI. I've spotted a couple of references that
it is still spreading through Asia.
This one is fascinating, although I have no idea how to document the
> Could it be related to spit cake? This recipe is from Rumpolt, but there
> are others. I find it interesting that the dough is wrapped around a
> roller, not a spit. It doesnt say what the roller is made of, but
> probably wood. Walger is the same word used for the tool to roll out
> Gebackens 20. Take warm milk and beat eggs with it/ mix a dough with fair
> white flour/ take little beer yeast and butter to it/ let it stand a while
> behind the oven/ that it rises/ make it again into a ball/ and salt it a
> little/ then roll it out cleanly/ throw black raisins over it. Take a
> Walger (roller)/ that is warm/ and rubbed with butter/ and lay it on the
> dough/ wrap the dough over/ and tie it together with a twine/ so it does
> not fall off/ lay to the fire and turn slowly/ like this will it roast
> cleanly. And when it becomes brown then take a brush/ and put it into hot
> butter/ and coat the cake with it/ like this it will be a beautiful brown.
> And when it is roasted/ so take it off the roller spit/ and put into both
> holes with a clean cloth/ that the heat remains/ let it remain like this/
> until it is cool so give cold on a table/ so it becomes tender and good.
> And one calls it Spiesskuchen (spit cake).
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