Staghorn cake with light dough
Time
Preparation time: 45 min.
Cooking or baking time: 15 min.
Total preparation time: 60 min.
Hirschhorn cake with light dough: The Hirschhorn cake is a specialty from Thuringia and was very popular in the GDR era, but since the fall of time it has increasingly fallen into oblivion. I also knew him from my childhood and was reminded of him by a broadcast on MDR television.
It is a loose cake (Rührkuchen), in which is used as a raising agent Hirschhornsalz, which forms ammonia during baking.
There are two variants of this; once with light dough and cocoa glaze and once with dark dough and frosting. The stag cake was usually cut into 2-3 cm wide and 10 cm long strips. This cake remains fresh and loose for several days, it does not dry, but always better with time!
First of all, I tried the recipe with the light dough again and I can recommend it to anyone who is in the mood for baking. You'll be just as excited as I am! That's why I wrote it down for all the back-eaters.
ingredients
For the dough:
- 4 eggs
- 2 cups of sugar (350 g)
- 3 cups of flour (360 g)
- ½ pck of baking soda
- 1 tsp deer horn salt
- 200 g sour cream
For the cocoa glaze:
- 125 g of coconut oil
- 1 egg
- 2 tbsp sugar
- 1 pck of vanilla sugar
- 2 tablespoons cocoa
- 1 teaspoon coffee powder (finely ground)
- colorful sugar sprinkles
preparation
The preparation is simple and fast.
- First, the oven is preheated to 190 degrees (top / bottom heat).
- The eggs are stirred foamy with the sugar. In another bowl mix the flour with the baking powder.
- The staghorn salt is stirred with the sour cream and then stirred into the flour mixture.
- This mass is then gradually stirred under the egg mass, so that a creamy dough is formed. This is spread evenly on a greased baking sheet lined with baking paper.
- The baking time is only about 15 minutes at 190 degrees.
- For the cocoa glaze, the coconut fat is melted in a saucepan at a moderate temperature. The egg is mixed with the sugar, added vanilla sugar, cocoa and coffee powder and stirred the whole thing. Then add the slightly cooled coconut fat gradually and stir everything to a smooth mass.
- The glaze is then distributed on the cooled cake and sprinkled with the colorful sugar sprinkles.
- Once the glaze has become firm, the cake is cut into strips or squares - as you like - and then it just has to be enjoyed !?
I wish a lot of fun and good luck baking and then, above all, GOOD APPEAL!
The second recipe variant with the dark dough I will test soon also and will gladly report it, if you are interested.
