Gingerbread From Lucerne (Luzern) Recipe

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Gingerbread From Lucerne (Luzern) Recipe

 



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Gingerbread From Lucerne (Luzern)

 

Ingredients

4 1/2 deciliter fresh cream
3 lemons, juice to sour the cream
120 g pear puree
200 g sugar
10 g mixed spices, star aniseed, cloves, ci
5 g bicarbonate of soda
500 g whole wheat flour
150 g walnuts, roughly crushed



 

Preparation

(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

 

 

Servings: 1

 

 

 

 


 

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