Pawaru-Grahmata

№ 36VIII. nodaļa

Vēršu smadzeņu karaša

Bone marrow and currant yeast cake

  • Serves 6–8
  • about 2½ hours, plus soaking the marrow overnight
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu smadsenu karrascha.

Modernizētslpp. 338 · PDF 352
6 porcijas

The book gives 13 rusks, ½ mārciņa of beef marrow (or veal kidney suet), ¼ mārciņa of flour, 1 spoon of yeast, 10 eggs and ½ mārciņa of currants, which converts to about 210 g marrow, 105 g flour and 210 g currants. We've used half.

Method

6 soļi
  1. The day before, soak the marrow bones in cold salted water in the fridge for 12–24 hours, changing the water two or three times, to draw out the blood. Leave them at room temperature for 10 minutes, then push the marrow out with your thumb or a thin knife (bones cut into short pieces are easiest). Cut it into 5 mm pieces and keep it chilled.
  2. In a large bowl, mix the rusk crumbs, marrow, nutmeg, ginger and salt. Add the flour.
  3. Dissolve the yeast in 3 tbsp of the milk and add it with the eggs and currants. Stir in the rest of the milk a little at a time, until you have a thick batter that drops heavily from the spoon. It should not be runny.
  4. Butter a 22 cm round cake tin and line the base with baking paper. Pour in the batter, cover and leave in a warm place for 45–60 minutes, until it puffs and shows bubbles.
  5. Heat the oven to 180 °C (160 °C fan, or better top and bottom heat without the fan). Bake for 35–40 minutes, until golden and a skewer comes out clean.
  6. Leave for 10 minutes, turn out and serve warm.

Notes

What the book says vs. what we added

the book mixes 13 finely crushed rusks with ½ mārciņa of beef marrow in small pieces (or veal kidney fat), half a grated nutmeg, a little ginger and salt, then ¼ mārciņa of fine flour, a spoon of yeast, 10 beaten eggs and ½ mārciņa of washed currants, and stirs in lukewarm milk, "but not too thin". It rises in a tart pan in a warm place and is baked with coals above and below. If neither marrow nor suet can be had, the same weight of clarified butter will do. Soaking the marrow, the tin, the oven temperature and the times are ours.

Marrow

ask a butcher for beef marrow bones, cut into short pieces or split lengthwise. Soaking removes blood, which would turn grey in the cake. Keep the marrow chilled and use it within a day; the cake must be baked right through.

Substitutes

the book's own: veal kidney suet or clarified butter. Shredded beef suet from a packet works too. Clarified butter gives the most cake-like result.

Sugar

the book uses none; the currants are the only sweetness, so this is closer to a rich bread than a dessert cake. For a sweeter cake, add 2–3 tbsp sugar (our addition).

Yeast

the book's "spoon of yeast" was liquid brewer's yeast. 10 g fresh yeast is our equivalent for the half quantity.

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