How To Make An Iced Camouflage Cake

hoop conveniently located Virpänk - No Language

This is an old traditional dessert from the Val d'Ultimo.

If you are familiar with us a little bit, knows that the Ultental begins in Lana. Who was once a Ultental knows that it is one of the most beautiful valleys in South Tyrol, because there are still so undeveloped and originally. This was and is still cultivated for personal use poppy. If you are lucky you can get even a kilo. There is much work behind it.

The inhabitants of Val d'Ultimo, the "Ultner" have their own dry humor. Half Ultental inscribed with the last name Schwienbacher, so as I did with girls name I keep, even if I get married. My father was a Ultner also one of the shrewd men. For us children there was no better entertainment when our father came together with one or even several of his brothers. Whole societies, they have maintained.

Ultner course say that Lana is "ausergschwenzte" Ultner because Falschauer that Lana Ultner brook flows into the Adige. And somehow Schwienbacher (an overflowing river) is also something to do with it.

The name for the "hoop conveniently located Virpänk", has certainly re-invented such a cheerful nature, just like someone coming to such a name?

The recipe was not a problem where I am related to half the valley. But whatever the explanation related to As I already had to dig deeper.

I just went to Ultner-Peck, for Richard (also Schwienbacher, how could it be otherwise), came and told me then given a nice explanation.

Whether I knew what a "Virponk" was.

I obviously do not know!

He: "Penen table in the Stubm, gypsum and a Ponk derhinter uane devour, ebn a" virponk "and when men de spialn, pen Boudn Notes afn aufi table, with the Haxn oubmibrisch, nor manner of a hoop conveniently located Virbonk .

not

For those who are powerful, I translated our dialect: When a table in a room, there is a bench behind the table at the front of the wall and a table, a Vorbank that has no back support. If you set the flushing of the soil, the Vorbank with his feet up on the table, then that is an established Vorbank.

Metaphorically you think of this bank. What do you see? The feet, which were made of thick branches. Of the branches we see the growth rings and are reminiscent of the established, cut strudel pieces when I put in the form. As simple as that!


The recipe is a poppy seed strudel recipe I got from my mother for a long time, otherwise processed.

With Richard Peck, the Ultner I discuss then about how to process the poppy. Poppy is a very fat seeds. In the bakery they have a kind of large mortar, where they crush the poppy. I have a poppy seed mill, where it is crushed and then the poppy is much smoother and better. He is often mistakenly chopped with a coffee grinder. Then he can not develop its aroma and eating it scratches.

Who "hoop conveniently located Virpänk" would even bake, here is the recipe:

For the pastry: 500g flour

• 2 tsp Dry
• about 1 / 8 l warm milk
• 100 g sugar
• 100 g melted butter
• 5 tablespoons lukewarm cream
• 1 egg, room warm
• 2 egg yolks, room warm
• grated lemon peel

For the filling:

• 400 g poppy seeds, ground
• 300 ml milk
• 130 g sugar
• 50 g butter
• 1 / 2 ml cinnamon
• 3 tablespoons honey
• grated lemon peel
  
  
• 100 ml cream

1. the dried yeast with a pinch of sugar in the whole Dissolve a little warm water in a measuring cup and
   something let go. Then fill it with warm milk, to 1 / 8 l is reached.
2. In a warm bowl in. Sift the flour, butter, sugar, cream, egg, add
   egg yolk, some lemon peel and yeast milk with an electric mixer
   using dough hook, a smooth dough until it is from the edge triggers.
   20 minutes to go.
3. Preheat oven to 160 ° upper and lower heat.
4. For the filling, all the ingredients except the honey to heat and bring to a boil. Remove from heat
   take, stir in honey, leave to cool.
5. the dough on a floured kitchen towel roll out quite thin, turn it frequently and flour, spread with the filling.
   
   
6. Now it looks like the dough from paved. With the kitchen towel I roll the dough into a strudel. There should be a long thin roll, which is then cut into 6 cm long pieces and set up, into, layered with butter greased cake pan.
   
   
7. I distribute the cream evenly over the Virpänk and move the form on the 3 Level of the oven.
8. look after 50 minutes, then Virpänk like this.
   
   

The ancients already knew what is good. Mix the ingredients on them was available, they have baked those delicious pastries and children, among many and much, much other work.

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Casunziei - ravioli with beetroot and potatoes

are fillings for dumplings in Italy as a penny. This special charge is from Cortina d'Ampezzo, so just around the corner, on the way to Venice.
Cortina's cuisine is greatly influenced by Austria. It was at least 4 centuries under Austrian rule. Today it is one of the most popular ski resorts in the Italian.
Although we are told by officials that the former is not as much flavor left.
Situated in the Dolomites, it is this year, a UNESCO World Heritage Site and perhaps looking out the one and other renovations.
Why does it have made the Dolomites to the world heritage site you can see here:



that have emerged in this area many legends of dwarfs, giants and monsters, you can understand that. As a girl, all I have read with enthusiasm. The best for me is still the king of Laurin .
But now finally the Casunziei, dumplings of "cucina povera" and just because one of the best.

Casunziei

Ingredients for 4 people:

For the pastry: 130g flour

• 70 g wheat flour 2 eggs
• olive oil

For the filling:

• 200 g beetroot (for us it is called Red Rohner)
• 120 g potatoes
• 2 tablespoons bread crumbs fried in butter
• 2 tablespoons Parmesan cheese, grated
• salt
• pepper

To serve:

• Parmesan cheese melted butter
• poppy

1. all ingredients into a smooth mass of dough kneading in a nylon bag can be wound at least half an hour rest.
2. beetroot and potatoes together in a pressure cooker, on the Sieve, boil, peel and cool down a little. In normal size needs it at the 2nd Ring, seven minutes.
3. The Cutter (I assume for this purpose always my favorite device, the Fincut from Fissler) not to chop finely and place in a bowl.
4. with the remaining ingredients and mix to provide.
5. Now comes the inevitable turn water. I put a pot of water on the stove and bring to a boil and salt it then.
6. Roll out the dough until the last stage of the pasta machine.
7. first I sprinkle wheat flour on the work surface so the dumplings do not stick me to stay after the "anpitschen. I hang up then, as with the pumpkin ravioli , the dough on the flour, evenly distribute the wealth piles, place a second pasta plate over it and press it with your fingers tightly around the wealth. If all this happens quickly, then I do not moisten the edges, it stuck that way.
8. I cut the pies, the pastry cutter, in large triangles.
9. Then I give the Casunziei into boiling water, about 3 minutes. With the hard wheat flour in the dough, they can hardly boil. Meanwhile, I've already
10. foamed butter.
11. are now distributing the dumplings on a plate, it planed parmesan sprinkled poppy seeds and melted with the butter.

Now that it has become cold, the first thing I do when I get home, turn on the oven at 70 ° -80 °, sliding into the plate and let it preheat. I love it when the plates are already hot before the food is distributed to it.