Toggenburg Schlorzifladen
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 15 min.
I thought that I could discover nothing more culinary. During a bike ride around Lake Constance, I then made the discovery of the Toggenburg Schlorzifladen in Switzerland and immediately made a recipe search and baking.
preparation
ground
- 120 g Mix more with 60 g butter.
- Then add 30 g sugar, a pinch of salt and 50 ml water to knead.
- Make a ball and let rest for 1 hour in the refrigerator.
Birnenweggenfüllung
- 400 g of dried pears. 50 g of dried plums and 50 g of dried dates. Bring to a boil with a little water.
- Then season with cinnamon, cloves and rum and puree with the Passé vite (you can also use the hand blender).
- This amount is enough for two Schlorzifladen. I'll keep the half in jam jar for the next time.
molding
- Mix 400 ml cream, 4 eggs, 150 g sugar, a little vanilla flavor and a little rum flavor.
- Roll out the bottom into a small round cake pan (28 - 30 cm) (with edge). Pierce a few times. I always grease the mold with clarified butter and sprinkle it with breadcrumbs to prevent the cake from coming loose.
- Then with "Pears weggenmus" (there are also ready to buy in Switzerland) brush. How thick is a matter of taste. Cast the top of it over and into the preheated oven. Bake at 200 degrees for 35 to 45 minutes (180 for hot air). If the cake turns brown, reduce the temperature. The cast is jacked when nothing is "wobbly".
variants
The cast is the same as cream crullé. Again, many variants are possible.
- Less cream and a little milk, more yolk and less whole eggs.
- More or less sugar, completely unseasoned or with vanilla (even real vanilla pods are of course possible) and rum or one of them. Other seasonings are possible.
- You can sprinkle the cake with powdered sugar or sprinkle it (if the cake is eaten quickly) with brown sugar and burn it (as with the creme brullé).
- Furthermore, one can sprinkle on the pear weggenmus chopped nuts, before pouring the cast. You can also use Alcermes liqueur instead of rum, cinnamon and cloves when making the musé. But it is also pear brandy.
The above basic recipe is best. But the imagination knows no bounds.
