{"id":4095,"date":"2012-09-09T08:14:00","date_gmt":"2012-09-09T06:14:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4095"},"modified":"2017-04-22T20:19:31","modified_gmt":"2017-04-22T18:19:31","slug":"greta-garbo-schnitten","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/09\/greta-garbo-schnitten\/","title":{"rendered":"Greta-Garbo-Schnitten"},"content":{"rendered":"

$\"greta$ <\/p>\n

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 Siebenb\u00fcrgen \/Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud<\/a>, 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Greta-Garbo-Schnitten<\/u><\/h1>\n
Dough<\/p>\n
\n
500g flour Type 550<\/li>\n
200g Butter<\/li>\n
2 eggs<\/li>\n
20g fresh yeast<\/li>\n
50g powdered sugar<\/li>\n
80g sour cream<\/li>\n<\/ul>\n
Filling<\/p>\n
\n
450g currant jelly<\/li>\n
250g Walnuts or other nuts<\/li>\n
150g powdered sugar<\/li>\n<\/ul>\n
Glazing<\/p>\n
\n
150g coverture<\/li>\n<\/ul>\n
Knead the ingredients for the dough to a homogenous dough. Divide into four pieces and let them rest for 30 min.<\/p>\n
Ground the nuts finely and mix with powdered sugar. Warm the currant jelly to make it smooth.<\/p>\n
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.<\/p>\n
Bake at 175\u00b0C for 35 min until the surface is golden.<\/p>\n
Let cool for 15 min, then turn the cake upside down with help of a second tray.<\/p>\n
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.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 Siebenb\u00fcrgen \/Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay […]<\/p>\n","protected":false},"author":1,"featured_media":20990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[171,273,149,340,386],"class_list":["post-4095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-hand-geknetet","tag-nur-mit-hefe","tag-geback","tag-saure-sahne","tag-walnuss"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=4095"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4095\/revisions"}],"predecessor-version":[{"id":20989,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4095\/revisions\/20989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20990"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}