Message of 26/01/2022
By Helmi Tischler-Venter
Villagers used to live according to common rites. Saturday was traditionally the day of cleaning, sweeping, bathing and baking throughout the village. Most cheap yeast cakes were baked. As baking was done in all households, the smell of freshly baked pastries hovered around the house on Saturday afternoons, stimulating the appetite.
Dierdorf. Our editor vividly remembers it: because yeast cake needs time to rise, a large amount of dough was prepared with fresh baked yeast in the morning before the housewife went to tidy and clean.
My grandmother was in charge of the yeast cakes. She had the strength needed to knead two or three kilograms of flour without any electrical household appliances. Whenever the dough had to rise, it was time for cleaning. Lunch was easy and time-saving for all household chores, so on Saturdays there was always a thick soup, mostly made from dried vegetables. For example pizza soup or slow soup.
In my home country it was customary to eat this stew with the fresh yeast cake, with the spoon in the right hand and the cake in the left. The kind combination is a treat!
The cakes varied seasonally, the apples that were always available were the most common on the dough, and there was always a simple crumble cake.
Children especially loved the so-called wrapped, because it tasted like chocolate, because in the gistula according to a grandmother’s recipe were rolled in addition to butter raisins, cocoa and sugar. But the thick cake was also a pleasure, as children were allowed to spread the slices of the simple yeast cake, which is known in Westerwald as a yeast place, with jam as bread.
For wrapped, thick and crumbly cake you need 1.5 kilograms of flour, which is processed into leavened dough and divided. All recipes are listed separately here, but the pasta is always the same.
The yeast square without a lid is the simplest yeast cake
500 grams of flour
1 cube fresh yeast (42 g)
2 tablespoons sugar
1 packet of vanilla sugar
250 milliliters of milk
1 tablespoon melted butter or margarine
1 egg yolk to brush
Prepare the dough from yeast, hot milk, two tablespoons of sugar and a few tablespoons of flour. Cover and let rise for about ten minutes (until the dough has risen).
Sift the remaining flour into a large mixture. Add vanilla sugar, eggs, butter and dissolved yeast and make a smooth, non-sticky dough. Cover the dough and let it rise until it doubles. It should no longer stick to your hands, otherwise add flour.
Knead the dough after it has risen and either place it in a pan lined with parchment paper and let it rise again, or place it on a baking sheet like a thick dome, then brush with egg yolk and bake in the oven at 175 degrees. top / bottom heat for about 20 to 30 minutes. To do this, place a fireproof bowl with hot water in the oven.
Prepare the dough from yeast, hot milk, two tablespoons of sugar and a few tablespoons of flour. Cover and let rise for about ten minutes (until the dough has risen). Sift the remaining flour into a large mixture. Add the butter and dissolved yeast and make a smooth, non-sticky dough. Cover the dough and let it rise until it doubles.
Ingredients for the filling:
80 grams of baked cocoa
80 grams of sugar
100 grams of cold butter
100 grams of raisins
1 egg yolk to brush
Soak raisins or sultans in water.
Roll out the raised dough on a floured surface into a rectangle (about 50 x 40 centimeters).
Sprinkle the dough with cocoa and sugar (or with already thrown cocoa), leaving the edges free. Take the raisins out of the water, sprinkle evenly over the top and sprinkle with butter chunks. If a lot of cocoa and butter are rolled in, the dough will rise easily during baking, which does not diminish the flavor.
Roll from the long side. Squeeze the ends firmly and place the roll on a baking tray covered with baking paper, seam side down. Beat the egg yolk and brush the roll with it.
Bake in the oven at 180 degrees for about 35 minutes until the cake is bright and brown.
The dough is prepared in the same way as above. Only the brushing with egg yolk is omitted.
Ingredients for the crumble:
200 grams of butter
200 grams of sugar
300 grams of flour
1 pinch of salt
1 pinch of cinnamon (optional)
Knead the ingredients quickly with cold hands. If the dough is too sticky, add flour, as the crumbs should be small and not run. Spread the chips evenly over the yeast dough base before baking.
Bake the cake on the second slide bar from the bottom for 20 to 25 minutes. Let cool slightly and, if desired, sprinkle with icing sugar. (htv)
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More on that: Westerwald recipes
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