2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gallery is a German Christmas cake that is gradually becoming popular all over the world. The first time it was made was for a pastor from the city of Naumburg and beet oil, water and oats were used for the stallion. This happened in the distant year 1329. Many years later, in 1491, Pope Innocent VIII allowed the oil to be replaced by oil. For this to happen, however, he set a condition - anyone who decides to use oil instead of beetroot oil must pay compensation.
The money raised was to be used to build a cathedral in the town of Freiberg. At that time, stolen was just bread, but the idea to turn it into a cake-emblem for the Christmas holidays in Germany came from the baker Heinrich Drazdo. He decided to add to the bread and dried fruit and this forever changed the gallery and made it the most popular and delicious German dessert.
It is considered the best the Dresden gallery, although it began to be prepared more than a century after the first kneading of bread in Naumburg. The shape of the stolen is characteristic and symbolizes Jesus wrapped in diapers, in Dresden, this dessert is even called Christ's bread.
Another interesting thing about sweet bread is that it is prepared a few days before the holiday - the goal is to be able to ripen. In fact, according to the original recipe, it should be aged for three weeks.
There are many recipes for the cake that complement its taste, new products are added. Of course, the main content does not change. Here is a recipe for a delicious stallion:
Gallery
Necessary products: ½ kg flour, 100 g sugar, 1 tsp milk, 2 packs. oil, 1 pack. yeast, 1 - 2 vanilla, peel of 1 lemon and 1 orange, 50 g of dried apricots, plums, raisins, crushed almonds, powdered sugar, 100 g of rum
Method of preparation: Dissolve the yeast in half the milk and add 1 teaspoon of sugar. Sift the flour beforehand, then place it on the surface where you will knead. Make a small well in the middle and pour the already dissolved yeast. Pre-soak the dried fruit in rum - at least 2 hours. Knead the dough and leave it to rise. During this time, melt 2/3 of all the butter and mix with the rest of the milk.
Add the remaining sugar, dried fruit, almonds and lemon and orange peel to this mixture. Mix together with the dough and knead again. You make the dough in an elliptical shape like bread. Then place in a suitable tray and leave to rise again. Bake for about 50 minutes to an hour in a preheated 180 degree oven. Once cool, you can optionally sprinkle with powdered sugar. Before that, grease the cake with the remaining butter.
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