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| Gingerbread From Lucerne Recipe |
Category: Breads
Rating:
N/A
Servings: 1
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Ingredients
4 1/2 deciliter fresh cream
3 lemons; juice to sour the cream
120 gm pear puree
200 gm sugar
10 gm mixed spices; star aniseed, cloves, ci
5 gm bicarbonate of soda
500 gm whole wheat flour
150 gm walnuts; roughly crushed
Cooking Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
Gingerbread from Lucerne, the story:
There has always been a place for gingerbread on market stalls and at fairs. It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight. Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.
The recipe:
Add the lemon juice to the cream and leave for a few minutes. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the flour. Mix until well blended and then add the nuts.
Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 oC.
Serve cold.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
breads,desserts
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