Pawaru-Grahmata

№ 27VIII. nodaļa

Vāczemes karaša

Viennese yeast cake

  • Serves 8
  • about 2½ hours, including rising
  • Melnraksts · vēl nav izmēģināts

1796Wahzsemmes karrascha.(Wiener Kuchen)

Modernizētslpp. 332 · PDF 346
8 porcijas

The book gives ½ mārciņa of butter, 16 eggs, ¼ mārciņa of sugar, the zest of 1 lemon, ½ stops of sweet cream, 1 spoon of yeast and 1 mārciņa of flour, which converts to about 210 g butter, 105 g sugar, 640 ml cream and 420 g flour. We've used a third, keeping the book's proportions.

Method

6 soļi
  1. Dissolve the yeast in 3 tbsp of the warm cream and leave for 10 minutes, until frothy.
  2. Beat the butter until it is as soft and smooth as thick cream; warm the bowl a little if needed, but don't let the butter melt.
  3. Beat in the yolks one at a time, then the sugar, lemon zest, the rest of the cream, the yeast mixture and the mace or nutmeg. It will look thin.
  4. Whisk the whites with the salt to stiff peaks. Sift the flour over the yolk mixture, add the whites and fold everything together gently, a little at a time, until no flour shows.
  5. Pour into a buttered and floured 22 cm springform tin or 1.5 l fluted mould. Cover and leave in a warm place (about 28 °C) for 45–60 minutes, until it has visibly risen and the surface is puffy.
  6. Meanwhile heat the oven to 170 °C (150 °C fan). Bake for 40–50 minutes, until well risen and golden and a skewer comes out clean. Leave in the tin for 10 minutes, then turn out and cool on a rack.

Notes

What the book says vs. what we added

washed butter softened in a pan on warm ashes, "not boiling or melting, only softening like thick cream"; 16 yolks stirred in one at a time, then sugar, grated lemon peel, sweet cream, a spoon of yeast and mace or nutmeg; the whites beaten to snow and folded in with a pound of good fine flour; the batter set to rise in a mould in a warm place and baked, once it starts to rise, in a tart pan on coals or in the oven. The salt, the tin, the oven temperature and the times are ours, and our yeast amount is a guess: the book's "spoon" of yeast was probably liquid brewer's yeast.

A very wet batter

with 16 eggs and 640 ml cream to 420 g flour, this is much wetter than a modern Gugelhupf, and closer to a sponge cake enriched with cream. The whisked whites and the yeast both lift it; expect a soft, moist, close crumb. This is the step most worth testing. If it sinks, try halving the cream.

The name

the book's Latvian title means "German cake"; the German subtitle Wiener Kuchen means "Viennese cake". 08-028 refers back to this recipe for softening the butter.

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