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The name refers to a stovepipe (kürtő), since the fresh, steaming cake in the shape of a truncated cone resembles a hot chimney.. This opinion is shared by Attila T. Szabó [], scholar and philologist from Cluj-Napoca: "...when taken off from the spit in one piece, the cake assumes the shape of a 25–30-centimetre [10–12 in] long vent or tube.
The cakes – also known as chimney cakes for their hollow shape – are made fresh within about eight minutes, he said, with sweet pretzel-like dough rolled in sugar and baked rotisserie-style in ...
Baking of trdelník. Although trdelník is usually presented as a "traditional Czech cake" or "old Bohemian pastry", and mentions of český trdelník ("Czech trdelník") can be found in 20th-century literature, [7] the cake is mostly mentioned in literature as a Slovak or Moravian, not Bohemian dish, and the spread of this dessert in Prague is recognized to have started more recently.
Kürtőskalács Stove cake or Chimney cake, cooked over an open fire — a Transylvanian specialty, famous as Hungary's oldest pastry. Fonott kalács ("braided kalach") is circular or rod-shaped and braided while the Easter pászkakalács cylindrical, with braided decoration.
Chimney cakes are something you want to eat fresh.” The crunchy, warm pastry pairs perfectly with hot chocolate made with Belgian chocolate and heavy whipping cream.
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The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
To add some whimsy to the dessert spread, this Santa cake is definitely a great place to start. The adorable treat depicts Santa hard at work, leaping through a chimney. Imagine a sweet that ...