Besoffener Kapuziner cake recipe with photo on Mcooker: best recipes

Cake "Drunken Capuchin" (Besoffener Kapuziner)

Category: Culinary recipes

Kitchen: austrian

Drunken Capuchin Cake (Besoffener Kapuziner)

Ingredients
egg	4 things
sugar	150 g
vanillin	on the tip of a knife
cinnamon	1 pinch
lemon zest	1/3 pcs
wheat flour	130 g
hazelnuts (flour)	50 g
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for impregnation:
juice of one orange	100 ml
water	60 ml
sugar	100 g
white wine	250 ml
lemon juice	1 tbsp
rum	100 ml
cinnamon, cloves	taste
whipped cream	to serve

Cooking method

At the beginning of the 16th century, the Franciscan monk Matthew Baschio began to wear the famous hood, saying that this was the headdress worn by St. Francis of Assisi. In 1525, his followers, led by Basi in Urbino, came to be called Capuchins from this hood. In 1528, the order of the Capuchins was approved by Pope Clement VII, who gave the Capuchins a very strict charter the following year. Poor monks began to be called the working servants of God. They dressed in brown robes with hoods sewn to them and girded with a rope, like the Franciscans. The Capuchin order quickly spread to France, Germany, Switzerland, Spain. At the end of the 19th century, in many European countries there were more than half a thousand monasteries, two hundred and fifty hospitals, fifty schools for novices.
And in 1538, the Congregation of the Capucinae, Capuchin nuns, "Daughters of the Lord's Passion" was established in Naples. There were especially many monasteries of Capuchin women who constantly walked barefoot in Italy, with the center in Milan.
Capuchin monastery in Salzburg
On the highest elevation within the city of Salzburg - Mount Capuchins, there is a monastery. The beautiful historic building offers a magnificent view of the Old Town. Here monks live modestly in their cells, services are regularly held, closed from curious tourists, around there is silence and serenity. The Capuchin monastery was built at the beginning of the 17th century, although the prehistory of its origin goes deep into the Middle Ages.
In the Middle Ages, there was a tower designed to defend Salzburg. The city is clearly visible from a height of 636 meters. Then the tower turned into a fortress called "Trumpeter Castle". And in 1596, Archbishop Wolf Dietrich von Rathenau invited the Capuchin Order here, believing that modest monks could return parishioners to the Catholic Church. After 6 years, a church was built on the site of the castle.
Gradually the monastery grew, new buildings, courtyards and aisles appeared here. At the same time, the interior in the Gothic style is distinguished by the simplicity, restraint and modesty inherent in the monks of the Capuchin order.
Capuchin Church and Imperial Tomb in Austria
Modest, in accordance with the rules of the mendicant order, the Church of the Capuchins (Kapuzinerkirche) from 1633 became the burial place of the Habsburgs. To the left of the church is the entrance to the building, which has significantly expanded since the 17th century. the imperial tomb (Kaisergruft), in which 149 representatives of the Habsburg family rest (without hearts and entrails). Their hearts are kept in silver urns in the Crypt of Hearts of the Augustinian Church, and their entrails are in copper urns in the Ducal Crypt under St. Stephen's Cathedral.
In the chambers of the crypt, following each other in chronological order, there are richly decorated and simple sarcophagi and coffins, including the magnificent double sarcophagus of Maria Theresa and Franz I by Balthasar Moll (1753).
The immoderation of the monks in the consumption of wine constantly gave rise to jokes, however, rather friendly than evil.
A famous French proverb says:
Drink like a capuchin
Means to drink a little.
Drink like a Celestine -
It's a lot to drink.
Drink like a Jacobin
then take half a pint.
Drink like a Franciscan
To drain the cellar ...
Of course, wine was known and appreciated long before monasteries appeared in Europe. But after major invasions of barbarians and the incredible decline of civilization, it was the Church that restored dignity to vineyards, contributed to their spread wherever weather conditions allowed, and even in places with more severe climates, turning winemaking into that exquisite art that we know today. Christianity needed wine because it is necessary for the liturgy. Truly, the monks are literally \ "fathers of viticulture \". They also worked to improve the methods of planting vines (for example, we owe terraced viticulture to the Cistercians of Germany).
Besoffener Kapuziner (drunken capuchin) - a cake soaked in rum, there is a variant of "Durstige Nonne" (Thirst for a monk).
Preparation
Beat eggs with salt, sugar and water for several minutes until the mass increases by 3-4 times. Grind the hazelnuts in a coffee grinder to flour, mix with sifted flour and spices. Add the nut-flour mixture to the egg:
Mix gently with a spatula and place in muffin tins / muffins or one large pan. I advise you to lubricate the molds additionally, I had difficulties even with silicone ones after baking. We bake in an oven preheated to 170g for 35 minutes. We get a nut biscuit. Better to let him stand the night on the grate. The next day, bring orange and lemon juice, water, sugar, white wine, cinnamon to a boil. Cool and add rum. We saturate the cakes in the shape of, in which they were baked, because sooo much impregnation! Decorate with whipped cream. Can be served with scoops of pumpkin seed roasted ice cream.
Prepare caramel for pumpkin seed brittle. Bring sugar with a little water and a couple of drops of lemon juice in a frying pan over medium heat to a pleasant caramel shade, and then mix with pumpkin seeds. Grind cold roasted nuts and add to ice cream.

The dish is designed for

18 pcs

Time for preparing:

45 minutes

Cooking program:

mixer, oven

Note

Reinhessen.
It is the oldest and one of the largest wine regions in Germany. Its production accounts for a quarter of all wine production in the country. The region's wines are in great demand abroad, especially in England and the United States. The area under vineyards is about 22 thousand hectares, and the annual wine production is over 2 million hectoliters. More than 92 percent are white wines. The region lies between the Rhine and the Nahe and is bordered by four large cities: Bingen and Mainz in the north, Worms and Alzei in the south.

Here grapes of Riesling, Mühller-Thurgau, Silvaner, Morio-Muscat and many others are cultivated, which form the basis of the popular soft Rheinhessen wine.

The grapes grow in an area considered the most fertile in Germany. This is the driest and warmest region in the country, due to its low altitude and the successful protection of the mountains from the cold winds of the west and northwest.

Geographically, the region is divided into three wine areas (Bingen, Nirstein, Wonnegau), 26 large vineyards and about 450 individual vineyards. Almost 15 thousand wine processing enterprises and 39 wine-making cooperatives operate here.

Winemaking on the left bank of the Rhine dates back to the time of the Roman emperor Probus, and it developed significantly under the Franks. In the Middle Ages, monasteries became involved in winemaking. Today, the pleasant and soft Rheinhessen wine is known to any connoisseur of German grape wines. It is prized above other Rhine wines abroad as well.

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Babushka

NataliARH, Wow! Handsomely! And when I was in Salzburg I somehow missed such a miracle, I didn't try ...

NataliARH

Tatyana, Thank you! I knew! So I wrote the recipe to fill the culinary gap.

Pulisyan

A very interesting recipe! : girl-yes: Both history and composition! By the way, I haven't tried caramelized pumpkin seeds either! ... Thank you, Sharp!

Chuchundrus

Oooooooo! my favorite glamorous things. I immediately want to get a pink blouse and glasses and start pretending

Mikhaska

Beautiful cake, Natasha! And the story is interesting! And, I also liked the composition of the cake (I'm not talking about impregnation).
If not for a holiday, you can and without impregnation, right? In my opinion, it will be very tasty!

NataliARH

Sashathank you my dear for stopping by!

Natalia, thanks for the support! after a couple of things, the glasses will help to hide a playful look after a drunken capuchin))))

Mikhas, do not do without impregnation, soak at least sugar syrup, it's just a classic biscuit, only nutty, it's dry! but my daughter ate them like that (only with cream), drunk she has nothing to do if for a cake, then you need to bake in the usual form

Mikhaska

Quote: NataliARH