September 9th, 2012

Greta-Garbo-Schnitten

greta gabor schnitte

There are recipe which even I do not dare to change. The recipe for Greta-Garbo-Schnitten is one of this examples. It is a traditional sweet from the side of my family which stemmed from Siebenbürgen /Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay with the Name in which it is filled in the handwritten cookbook of my grandmother. That is traditional, it will keep its Name Greta-Garbo-Schnitte.

The only change I dared to make is that I let the dough rest a little bit before I roll it into sheets. That makes rolling it thinly much easier.

The little slices are a great treat with a cup of coffee. And if you have a little bit patient and self-control, you can let them rest some days before eating them and they will reward you with a perfect mellow texture and a taste infused by walnuts, currants and chocolate.


Greta-Garbo-Schnitten

Dough

  • 500g flour Type 550
  • 200g Butter
  • 2 eggs
  • 20g fresh yeast
  • 50g powdered sugar
  • 80g sour cream

Filling

  • 450g currant jelly
  • 250g Walnuts or other nuts
  • 150g powdered sugar

Glazing

  • 150g coverture

Knead the ingredients for the dough to a homogenous dough. Divide into four pieces and let them rest for 30 min.

Ground the nuts finely and mix with powdered sugar. Warm the currant jelly to make it smooth.

Roll the first piece of the dough to the size of the baking tray (about 30cm x 40 cm). Place it on the paper lined baking tray and spread 1/3 of the jelly on top. Sprinkle 1/3 of the nut-sugar mixture on it. Now roll the next piece, lay it on top and spread it again with 1/3 of the jelly and sprinkle 1/3 of the nut-sugar-mixture on top. Repeat it once again, then at the final layer of dough.

Bake at 175°C for 35 min until the surface is golden.

Let cool for 15 min, then turn the cake upside down with help of a second tray.

Let cool completely, then cover the top with coverture. When the coverture has hardened, cut the cake into small slices of 2cm x 4cm. Store in a tin box. The cake can be stored like this for 1 or 2 weeks.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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8 thoughts on Greta-Garbo-Schnitten

  1. zorra September 14th, 2012

    Ohhh, da läuft mir ja nur schon beim Anblick das Wasser im Munde zusammen! Ich komm sofort für eine Schnitte vorbei! ;-)

    Reply
  2. einfach ein schönes Leben September 16th, 2012

    Liebe Stefanie,

    diese Greta Garbo Schnitten find ich genial. Die muss ich unbedingt ausprobieren. Vielleicht kommen die in unser diesjähriges Weihnachtsplätzchensortiment.

    Es grüßt erwartungsvoll

    Martin

    Reply
  3. Connie September 17th, 2012

    Hi Stefanie, these look so delicious! Thanks for sharing a family recipe. When I bake them, will be soon, I’ll use the name in honor of your grandmother.

    Reply
  4. Anna September 18th, 2012

    Ein Rezept zu Ehren von Greta Garbo klingt schon gut. Viele Nüsse, schöner Anschnitt. Dann noch glasiet. Ein edles Törtchen. Das kommt auf alle Fälle auf meine Nachbackliste.

    Reply
  5. Adrianna September 24th, 2012

    Dear Stefanie, it was a pleasant surprise finding your family is coming from Romania.I am from Romania too:here women cook a lot, bake a lot .I really find your posts very clear and useful so I’m going to improve my amatuer skills into baking.Extremely helpful for me is your bread baking theory.Thank you again and again ! Adrianna

    Reply
    1. Stefanie September 24th, 2012

      @Adrianna: I’m a very european mixture :-) : one grandfather from Hungary, the other grandfather from Romania, two german grandmothers and a great-grandmother from France (Alsace). My Romanian family and friends have a lot of great recipes, I always love to bake recipes which are handed over from generation to generation!

      Reply
  6. Pingback: Hefe und mehr » Blog Archive » Goldknödel

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