After public demand, we went to the history of the chimney cake, but now we may be more confused than ever. The exact origin of this popular sweet is still blurred.
On our Facebook page, you have suggested the idea of reading a chimney cake like Hungaricum and its origins in the comments we’ve made in a previous article. Already during the post, there was a debate about whether this celestial cake is a Szekely, Transylvanian or Hungarian sweets, so we went to the topic afterwards. However, we state in advance that we are not committed to the role of judge!
The secret – not so much – a secret oblivion goes to every chimboy!
While in the XVIII-XIX. In the 20th century, the chimney cake was considered as a festive meal, and today we eat this saliva on weekdays. You can’t miss a beach, a larger event, streetfood, and festivals, and even more! In recent years, the chimney cake has its own festival.
Its popularity is further enhanced by the fact that, based on the original recipe, only seven simple ingredients are needed for the croissant: this is flour, milk, sugar, salt, yeast, butter, and eggs. At the same time, it does not matter if you have a traditional experience of baking over the brandy, which also contributes to the mystery of chimney cake making.
One of the greatest advantages of the cake is that it can be flavored in a variety of ways. In addition to traditional flavors such as cocoa, walnut, cinnamon or almond, the extreme versions are well suited. One can say coconut-chocolate or raspberry, or blueberry, but there is also an explosive candy design.
The non plus ultra, which may be considered exaggerated: nowadays, there are quite a few examples of stuffed versions. Then, a half-cut chopstick is filled with sweet or even salty fillings, or if you don’t cut it in half, you can go for ice cream. In short, this sweetness is simple, but great and can be further developed today!
The name and what sits behind it
By the way, if you have a hornbill: did you know that in some areas it is also known as sweets? Especially in the XIX. In the 20th century, but it was previously called” Dorong” dount, Botany and Botanical Roll, the name known today is XX. became a ruler in the middle of the 20th century. Attila Szabo T., historian :
“.. when it is removed from the roll, the whole cake in one piece forms a horn or tube-shaped cakes of approximately 25-30 cm in length. Since this cakes are made in the shape of family members and guests, and consumers see the dough in a ribbon-like manner in such a characteristic way, it is obvious that the naming approach could only take the form of a roastery.”
„Dorong” donut is the living history!
The basis of the nowadays pure recipe recipe is the earliest in a manuscript of around 1450 in Heidelberg. In the 20th century they also knew the chimney cake. After all, the recipe has undergone a major transformation, but its Slovak, German, and English versions are well known. The latter can be searched almost by mirror translation, called „Kurtosh Kalach”.
When the chimney cake landed his feet at home
At the same time, the Hungarian origin of the chimney cake was written only in 1784, when Count Zabolai mentioned the recipe of a chalice in a Transylvanian cookbook in the Transylvanian way, although sweetening was not included in the description at all. It only appears in the 1795 recipe books written by Kristóf Svidék on the highlands, by the inclusion of shredded casings of nuts, such as nuts and almonds, and subsequent sweetening.
The appearance of caramelized icing for sweet taste after baking is first mentioned by Terezia Dolecsko’s cook book of Aunt 1876, but in 1896 in a
Agnes Zilahy’s real Hungarian cookbook, the sweetener mixed with dough is also mentioned.
Let’s say, Can you imagine a chimney cake differently than sweetly?