Leipziger Lerchen - Leipzig Larks

Category: Confectionery
Kitchen: german
Leipziger Lerchen - Leipzig Larks

Ingredients

Dough
Flour 250 g
Baking powder 1 tsp
Chicken egg 1 PC.
Cognac 1 tbsp. l.
Granulated sugar 70 g
Butter 125 g
Salt pinch
Filling
Butter 125 g
strawberry jam 200 g
Granulated sugar 150 g
Wheat flour 75 g
Starch 1 tbsp. l.
Chicken yolk 1 PC.
Roasted almonds 120 g
Chicken protein 4 things.

Cooking method

  • Sift the flour into a bowl, add baking powder, salt, granulated sugar, alcohol and an egg. Knead lightly, heat the oil in the microwave, pour it into the flour mixture and quickly knead the dough. We put it in the refrigerator from 30 minutes
  • Cooking the filling.
  • Fry the almonds in MV or in a pan, grind in a blender until flour.
  • Grind butter with granulated sugar and 1 egg yolk, add almond mixture and flour with cornstarch.
  • Beat 4 egg whites until foamy. Mix with flour and butter mixture.
  • We take out the dough from the refrigerator, separate a small piece for strips.
  • Distribute the rest of the dough into molds, put the confiture in the recess,
  • Leipziger Lerchen - Leipzig Larks
  • on top is a protein-marzipan mixture.
  • Roll out and cut a piece of the left dough into strips.
  • We put on top crosswise.
  • We do not fill the forms up to the top - otherwise the dough will "run away"!
  • We put to bake in a preheated oven to 180 degrees for about 30-40 minutes.
  • I diligently cut and laid the stripes, but they treacherously drowned in the marzipan mixture!
  • Leipziger Lerchen - Leipzig Larks

Note

"In the 18th century, lark meat baked with aromatic herbs was a very popular dish in Leipzig. Unfortunate songbirds were caught in flooded meadows in the vicinity of Leipzig in incredible numbers. However, of this number, even the rich townspeople who would like to buy this game for their festive table, little fell. As a rule, immediately after catching the bird was plucked, wrapped in paper, put into special boxes, 12 or 24 carcasses per each, and were exported by the hundreds, they say, even to Moscow. In the Saxon cookbooks of the period 1712-1850, you can find such amazing recipes as "Skewer Skylark" or "Lark Wings with Truffles." many have made a fortune!

Leipzig Larks are mentioned in connection with the arrival in September 1766 of the famous adventurer Giacomo Casanova in Leipzig. There he intended to visit the fair and eat many larks, which, he said, should have contributed to his speedy recovery from the shameful illness that Mrs. Mathon had awarded him in Dresden. Roast of larks quickly returned the hero-lover to his usual path, and soon he embarked on a fascinating flirtation with one princess.

Every year more and more people were outraged by the extermination of songbirds. As a result, in 1876 the king of Saxony banned hunting for larks. Moreover, not long before this, thousands of birds had died due to bad weather. Leipzig pastry chefs instantly turned the situation in their favor and offered their invention to the "lark-bored" audience - delicious shortbread muffins with marzipan filling and strawberry jam. Traditionally, Leipzig Lark muffins are baked in the form of baskets tied crosswise with a ribbon of dough, similar to how larks were tied before. "

Tumanchik
Sorry for the bird
Olga's wonderful pastries. Thank you!
MariV
Ira, delicious! I’m baking a little sweet at home now - I couldn’t resist here, it seemed not very difficult, the birds flew away!
Ligra
MariV, wonderful "birds", finally, adhesives. Everything is seen.
MariV
Well yes.......
Pulisyan
Hurrah! Hurrah! Hurrah! The secrets of the lark are finally revealed! Olga, congratulations on the second birth of the recipe !!!
MariV
Thank you, Alexandra!

In my village, these larks always come and live in the spring - small adorable birds, somewhat similar to sparrows.
Leipziger Lerchen - Leipzig Larks



They sing, flood - and they ate .......
MariS
Ol, your larks have finally arrived. I am very happy! The pastries are superb, but what a story !!!
MariV
Thank you, Marina!

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