Since I live in Germany, I cook 70% according to German recipes, although I don't really advertise it. To my shame, I never even spoke about it, but here I bought a uniform with a very, for me, unusual name Napfkuchen (Napfkuchen), then I went to the Internet in search to find out - what is the difference between Napfkuchens and cupcakes, then Bish Muffins and the like. I even found out, in my opinion, it's funny: this Napfkuchen has varieties such as Gugelhupf, - Gugelhupf - round pie originally from the German-speaking South of Switzerland and Austria, in German they speak and write the letter "K", where KUGEL means both a ball and a circle and round. They also use designations in the name as: cauldron - Kessel and cup - Napf, Kapuze - capuce comes from the Latin language, meaning a hood, but Hupf means - a noun - "jump". These names and recipes have survived to this day from the 17th century and have not lost their relevance. Here are how many synonyms of names for different states and lands of Germany: Austrian names: Gugelhupf, Kernten Reindling, Rundkuchen, Topfkuchen, Guglhupf (ö Gugelhupf, Kärnten Reindling, Rundkuchen, Topfkuchen, Guglhupf,) Continued below # olgrigrecept # muffins # muffins #cakes #block cakes #berry baked goods #berries #German cuisine #pastries #sweet pastries #vegan recipes #p # healthy food #vegetarian recipes #vegan
Ingredients: large apple, lemon juice, butter, sugar, vanilla sugar, salt, eggs, liquor, flour, baking powder, icing sugar
Cooking method:
Swiss names: Gugelhopf, Kugelhupf, Kougelhupf, provincial or local names: Ratonkuchen, Rodonkuchen, Raibkuchen, Raibekuchen. (Gugelhopf, Kugelhupf, Kougelhupf, Ratonkuchen, Rodonkuchen, Reibkuchen, Reibekuchen)
In special literature, Gugelhupf is designated as South German-Austrian for Napfkuchen, which was adopted from Alsace. In lower and middle Germany, this cake is designated as von Napf- or Topfkuchen (cup or saucepan). In the state of Rheinland-Pfalz (Rhineland-Palatinate), such a cake will be called Bundkuchen - where "BUND" means "UNION". In Thuringia and in Schleswig it is called Aschkuchen, (ashkuchen), (literally ASH is a bowl),
But in literary terms the name of the pie is translated so simply - cupcakes. The name Aschkuchen comes from the ash tree from which the baking dishes were made. In northeastern Germany, the pie is called Rodonkuchen. This pie is translated into other languages as follows: ENGLISH ring-shaped cake, deep-dish pie, ring cake, bundt cake - Franzö FRENCH brioche, kouglof - Niederlä DUTCH tulband - POLISH babka, baba
SPANISH pastel de molde - as well as in Poland and France - Baba au rhum. -And in France Savarin. (I gave Savarin's recipe) but what else is interesting - a close relative of the German Gugelhupf is the Jewish Kugel, from where the American Bundt cake originated. For all these names, there is one typical shape, regardless of size, - a round tall shape a wreath made of metal, ceramics, but always with a hole in the middle, convenient in that everything is baked very evenly.
For example, this is Savarin. There is a lot to tell about the history of this cake, but I'll tell you the legend, because it is very interesting. Legend has it: When the Three Holy Kings gathered on their way back from Bethlehem to their native Alsace, where they received a hearty welcome, in gratitude to the invitees, they baked a cake in a shape similar to their turbans. And so the shape of this cake was born.
Now let's move on to the recipe itself: 1. Heat the oven to 150 gr. Pour the lemon juice into a bowl, peel the apples and cut into pieces, placing in a bowl of lemon juice, stir.
1 - A. If you're baking the vegan version, replace the butter with grated apples. For the test, I replaced the oil with grated apples, the result pleased with the taste, although the difference is still felt, but for those who count calories - the option is worth using!
2. Mix: Butter, sugar, vanilla sugar, salt, flour, eggs, liquor, baking powder.
3. Add apples, stir and fill the molds.
3. Bake in a large pan for 35-40 minutes, in small ones for 20-25 minutes. Check - stick a wooden toothpick in the middle: Dry - done. Remove, cool on a wire rack, fill in the middle and sprinkle with sugar. powder. For comparison, part of the dough was baked simultaneously in a metal mold "Angel". The difference is clearly visible.
You can pour vanilla sauce inside, put a ball of ice cream, fill with jam or jam, ganache, fresh berries, but I put a rum ball. Looks great on a festive table. Recommend!
Legend has it: When the Three Holy Kings gathered on their way back from Bethlehem to their native Alsace, where they received a hearty welcome, in gratitude to the invitees, they baked a cake in a shape similar to their turbans. And so the shape of this cake was born.