The best delicious Glarus Winter Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Glarus Winter Cake recipe today!
Hello my friends, this Glarus Winter Cake recipe will not disappoint, I promise! Made with simple ingredients, our Glarus Winter Cake is amazingly delicious, and addictive, everyone will be asking for more Glarus Winter Cake.
What Makes This Glarus Winter Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Glarus Winter Cake.
Ready to make this Glarus Winter Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
200 g Butter
200 g Zucker
Cinnamon; ground
1 pn Salz
1/4 dl Kirsch
3 Eggs
400 g Flour; sieved
25 g Fresh yeast
1/2 dl Milk
1/2 dl Water
150 g Sultanas
(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)
The Story:
According to the tradition, the cake was left outside in the cold for 2
days before being served. This recipe was, therefore, a winter speciality.
The Recipe:
Cream the butter and sugar thoroughly.
Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly.
Slowly incorporate the flour. Sprinkle the yeast into the milk and add this
to the mixture. Finally, add the sultanas and water. Mix thoroughly until a
smooth paste is obtained.
Pour into a buttered and floured cake tin and leave to prove in a warm
place for about 1 hour.
Brush the cake with beaten egg and bake in the oven at 180 oC for about 40
minutes .
Leave the cake to cool then wrap in aluminium foil or greaseproof paper and
store in a refrigerator for 2 days before serving.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Yields
1 Cake
Leave a Reply